20 May 2011
Good Morning! I'm excited about this new Blog Hopping series that Hannah and I will be hosting on the 20th of each month. Today we're talking about an easy family recipe and I'm featuring one of my all time faves: Fish Tacos.
I fell in love with fish tacos right after N8tr0n and I got married. We were living in Bellingham, WA and there were fish tacos aplenty. It didn't matter if the fish was battered and fried or grilled and smothered in chutney; I was in love.
Now that we live in Idaho fish tacos are less...plentiful. These that I make for our family are not quite as good as the ones that I had at the tiny restaurant on Mt. Baker Highway, but they give me an excuse to fire up the grill, which is really all I'm looking for from May through October.
So I have to say, the picture? It's not amazing. But that is basically because when I make fish tacos we just want to eat them. NOW. And the fact that I need to take a picture for the blog is like, nobody's concern. So, the lighting was bad, the presentation was rushed, and the focus was off. But the tacos? The tacos were delicious.
Adapted from: My most favorite grilling cookbook of all time: Weber's Real Grilling
Makes 8 Tacos
8 oz. red or green cabbage
1 medium carrot, shredded
1 small red onion thinly sliced
2 T. extra virgin olive oil
2 T. fresh lime juice
1/2 tsp. sugar
1/4 tsp. cumin
salt and pepper to taste
Toss and combine all ingredients in a bowl and let sit while fish is being grilled.
4 Halibut fillets (or whatever happens to be your favorite fish) approx. 8 oz each
extra virgin olive oil
salt and pepper
Brush or spray fish on all sides with oil; season with salt, pepper, and chili powder. Grill over direct high heat until the fish begins to flake (about 6-8 minutes; turning once). Remove from grill and break into 1 inch pieces.
1 Cup sour cream (you can substitute Greek yogurt here but I wouldn't recommend it. To me, if I add Greek yogurt to something it starts to taste less like Mexican food and more like Greek food. You know?)
juice from 1 lime
1 clove garlic finely minced
1 T. cilantro
salt and pepper to taste
Combine sauce ingredients and adjust according to taste.
Heat corn or flour tortillas on direct high heat for about 20 seconds per side. Wrap in kitchen towel or put in tortilla warmer to keep warm. For each taco layer a warm tortilla with fish, slaw, and white sauce.
(Psst! If you have a non-fish eater in your home, black beans are a quick and delicious substitute.)
Please be sure to hop over to the other rad blogs that are featuring easy family recipes this month. Dude. It's like we've planned your menu for the entire week! Huzzah!
Jaime & Emily