Fish Tacos

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Where there are tacos, there is me! When I’m craving an easy, fresh weeknight meal I’m all about delicious fish tacos. With a little bit of prep and fresh ingredients, you have a meal that will have you dreaming of Taco Tuesday all day, everyday! 

 

Ingredients (serves 2)

Pico de Gallo

1 Roma tomato, seeds removed and chopped

1/2 small onion, diced

1 jalapeño, finely chopped

1/4 cup cilantro, minced

Pinch of lime zest

Squeeze of lime juice  

salt/pepper, to taste  

Chipotle sauce

1 tablespoon mayonnaise  

2 tablespoons sour cream

1 tablespoon canned chipotle peppers

Squeeze of lime juice  

Fish 

3 small pieces cod

salt/pepper

1 teaspoon chili powder

1 teaspoon lime zest

Juice 1/2 lime

2 tablespoons olive oil

For the tacos

8 corn tortillas

1 tablespoon olive oil

1/2 avocado, sliced

Cilantro, for garnish

2 tablespoons grated Cotija cheese

 

For the pico, combine all ingredients. Mix well and let sit for 1-2 hours. 

While the pico sits, prepare the chipotle sauce. To prepare, combine all ingredients in a food processor and pulse to combine. Set aside. 

When you’re ready to prepare the tacos, it is time to cook the fish. Season on both sides with salt, pepper, chili powder and lime zest. Heat olive oil in a skillet over medium heat. Place the fish in the pan. Cook on each side for 2 minutes. Remove from heat and let sit for 2-3 minutes. Once cooled, cut into chunks.

While the fish rests, prepare the tortillas. Lightly spray a pan with oil and place over medium-low heat. Cook each tortilla for 30 seconds on each side. Each taco will get 2 tortillas. 

Now, it is time to plate! Place the tortillas on a plate. Top the tortilla with a spoonful of fish, pico de gallo, avocado slices, Cotija cheese, cilantro and the chipotle sauce. Enjoy!

Elizabeth Canas