Let's sail away with some fish tacos, shall we?
If you love tacos, I have the BEST recipe but be warned, you're going to love these tacos and you're going to start eating them all the time but it's OK because not only are they full of flavor, they're healthy.
And when it comes to fish tacos, I went to the expert. David has been making these tacos for awhile, slightly tweaking the recipe until it was perfect and he's now letting me share it with you! The spices mix together perfectly to enhance the fish's flavor for some kick ass tacos.
- 1/4 cup Canola Oil
- 1 jalapeno coarsely chopped
- 1 Tbsp. Anejo Chili Powder
- Juice from 1 Lime
- 1/4 cup Cilantro
- 1/4 tsp Salt
- 1/4 tsp Pepper
Add all marinade ingredients to a bowl, along with two pieces of white fish and let that soak for one hour. We like tilapia but you can also use mahi mahi or halibut. Now if it were nice out, we'd be grilling the fish but since there's snow on the ground, just pre-heat a non-stick pan to medium-high to prepare to cook the fish.
When the pan it hot, place the fish, jalapenos and marinade into the pan and cook the fish for six minutes on each side. As you an see here, the tilapia will flake apart and absorb all that lovely marinade.
Remove fish from pan, set aside, and turn the burner down to medium heat.
You're turning the burner down because it's time to heat up the tortillas before loading them up with your fish and toppings. Place one tortilla directly on the oven burner for about 30 seconds, or until it's warm, and then flip it over and repeat on the other side.
When your tortilla is done warming, add the fish and whichever toppings you like. We like onion, cabbage, queso fresco (or any mexican cheese) and cilantro.
Just before you eat, you can add hot sauce, salsa, mexican crema (or sour cream), and a squeeze of lime for this perfectly delicious and light meal.
A few fish tacos + a big margarita = a heavenly way to pretend we're not stuck in the middle of winter. Now go loco my friends.