Cookus Interruptus, new favorite food blog.
Dinner last night. Super easy and most important the kids loved it!
Fish Tacos with Creamy Cilantro Sauce
These are just like the yummy ones you can get at restaurants only better - the fish isn’t deep-fried and the ingredients are fresh! Use our Caribbean Lime Halibut recipe or follow the directions for preparing the fish below. You can choose to use soft corn tortillas or crisp taco shells. Two or three limes should give you all the juice you need for this recipe. Make plenty, they’re good.1 tablespoon lime juice1 tablespoon extra-virgin olive oil1 tablespoon tamari or soy sauce1 lb. fish, true cod, halibut or other white fish8-12 corn tortillas or taco shellsgrated cheesesalsaSauce:1/4 cup mayonnaise or plain yogurt1 tablespoon lime juice2 tablespoons chopped cilantro1 clove garlic, pressed1/8 teaspoon cumin 1 tablespoon waterVegetables:1/2 cup shredded cabbage4 leaves romaine, rolled and cut in thin strips1 carrot, grated1/4 cup chopped red onion1 tablespoon extra-virgin olive oil1 tablespoon lime juicesalt and pepper
1) Combine 1 tablespoon each of lime juice, olive oil and soy sauce in a small bowl and pour over fish. Allow fish to marinate for at least 1/2 hour.
2) Combine all ingredients for sauce in a small bowl and whisk until smooth. Cut vegetables. Dress with olive oil, lime juice, salt and pepper and toss. Set side dressed vegetables and sauce.
3) Preheat broiler. Place marinated fish on a broiler pan and broil about 10-15 minutes depending on the thickness of the fish (10 minutes per inch). Warm tortillas in a skillet with a dab of butter one at a time or bake taco shells. When fish is done, cut into small slices. Place a few fish slices in tortilla with dressed vegetables on top. Pour a tablespoon or two of the sauce over the top and add a bit of grated cheese and salsa if desired. Repeat process for each tortilla.
Preparation time: 45 minutesMakes 2/3 cup sauce, 8-12 tacos