I have no idea why it has taken me this long to blog our favorite fish tacos. We make it at least 2-3 times a month and depending on the season we change the salsa toppings. The fish depends on what’s fresh at the fishmongers that day. I avoid frozen fish, never liked them.
Anyway the recipe is here and I’m so happy and excited to share it with you.
The fish here is coated with a delicious taco rub and could be either pan fried or baked. We love both. I have a recipe for my taco seasoning, but a good quality store bought one works just fine. I like the one from Trader Joe’s which I keep handy to whip up a decent meal with some basic ingredients. We particurally love cucumber and radish salsa with these tacos, the avocado sauce is my regular and is plain and simple AMAZING.
- MAKES 4 SERVINGS
- INGREDIENTS
- 1 1/2 lb any firm white fish or shrimp ( Dover sole, tilapia, red snapper, wild rockfish) cleaned, wiped dry and cut into 3 inch piece strips
- 2 tablespoons avocado or any neutral oil
- 8-10 soft corn tortillas
Avocado Sauce
- 1 large or 2 small avocados smashed
- juice of 1 lime
- sea salt and pepper to taste
- 1 clove garlic
- 1 deseeded serrano pepper
In a small food processor puree everyhing under avacado sauce to a smooth puree.
For the seasoning
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes( use more or less to your personal preference
- 1/4 teaspoon dried Mexican oregano preferred
- 1 teaspoon smoked sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Directions
- In a small bowl, mix all ingredients together. Store in an airtight container. For this recipe I used 2 teaspoons. Use per your personal taste.
- Marinate the fish in taco seasoning and oil. Set it aside in the refrigerator for 30 minutes to an hour.
- Either pan fry or grill in the oven on low broil for 15 minutes on one side then turn over and 5 minutes on the other side till the fish is firm and cooked. The cooking temperatures vary with the type of fish and thickness. I used Dover sole for this recipe.
For the cucumber radish salsa click here.
To assemble
Spread about a tablespoon smashed avocado. Place 1-2 pieces of grilled fish, top with cucumber radish salsa and serve right away. Makes about 4 servings, 3-4 per persons.
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