This is one of my all time favorite recipes. I’m not sure of the original source, but it has evolved so much over the last fifteen years I have been making it to be both tastier and healthier. The secret to this one is definitely in the sauce. While I would not call it a “healthy” sauce, it is oh so good! Whether you use it sparingly, or go big, all the other fresh and healthy ingredients provide such a nice nutritional balance that the sauce won’t hurt.
We typically use frozen fish for this recipe. No need to use the fresh stuff with so many spices. I do recommend using a good quality fish however and sticking to something mild – and always wild. When we started using this recipe, it called for beer battered fish. So delicious, but just not worth the mess or the indulgence, especially when it just gets lost in the taco goodness. You still get the crunch from the cabbage and grilling or baking the fish provides an opportunity to spice it up. Plus, ditching the deep fry opens the door to more sauce. Have I convinced you on this sauce yet?
Ingredients
1 lb mild white fish such as halibut, cod or snapper
6 corn, flour or mixed tortillas
1-2 cups shredded cabbage or slaw mix
12 cherry tomatoes, sliced
1/4 cup cilantro, chopped
1 lime, juiced
1 lime, thinly sliced
1 large avocado, thinly sliced
1 cup shredded cheese
1/2 cup mayo
1/2 sour cream (or sub Greek yogurt)
1 tbsp olive oil
2 tbsp capers, minced
2 tbsp pickled jalapeno, chopped
1 tbsp dill
1 tbsp cumin
1 tbsp chile powder
Instructions
Make sure your fish is thawed, dried and deboned. Preheat your grill to medium or your oven to 400. Combine the dill, chile and cumin in a small bowl. Brush fish with 1 tbsp olive oil. Sprinkle about half the spice blend on the fish, rubbing in to coat evenly.
Combine the mayo, sour cream and slowly stir in the lime juice. Stir in capers, jalepeno, and remaining spice blend. Set sauce aside or possibly hide it so you are not tempted to dip your chips in it and use it all up.
Warm your tortillas using your favorite method. We do everything from warming in foil in the oven, using a microwavable tortilla warmer or warming on the cooktop. Slice your avocados and limes and set out all your other toppings.
Cook the fish for about 12 minutes, or just until it is cooked enough that it starts to flake when poked with a fork.
Assemble your tacos as desired and enjoy!