Tuesday, March 13, 2012

Experimental Recipes :: Fish Tacos

After perusing through How to Cook Everything by Mark Bittman, I came across a recipe for fish tacos. I just had to make them. Ever since we lived in California and I got the taste of a fish taco, I've always wanted to be creative and put one together.

While the following is not completely like Mark's it is a close adaptation. I hope you enjoy it as much as the boys and I did!

1 medium onion, diced
2 jalapenos, diced
8-10 cherry tomatoes, chopped
1 bunch of cilantro

6 to 8 cod fillets (I purchased Sam's Club frozen cod fillets)
a dozen corn tortillas (or flour if you prefer)
salsa and other toppings (sour cream, cheese)
shredded cabbage or coleslaw
lime wedges

First, rinse and dry all produce. Then, puree the cilantro; make sure to remove any large stem pieces from the puree. Combine the onion, jalapenos, and tomatoes, and cilantro into a separate bowl. This will form the pico de gayo. I also reserve some of the pureed cilantro for my boys as they are not found of pico de gayo.

While you are making the pico de gayo, bake the cod fillets according to the directions on the box. Do not overcook.

Lightly heat the corn tortillas on a skillet. Do not overcook, just warm to the touch.

When the cod fillets are cooked to temperature, chop them into bite size pieces. Then build your fish tacos. We enjoy cabbage (sometimes coleslaw if we have it in the fridge), sour cream, pico de gayo, and a Mexican variety cheese. For a authentic flavor, squeeze a lime wedge over your tacos. Enjoy!

I served the fish tacos with a side of canned black beans topped with Mexican cheese and cilantro.

Time: 25 minutes
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