I decided I was going to do a Throwback Thursday post this week and, when I realized my kids were coming over, I knew exactly what I wanted to remake.
With all of us, well most of us, being from Southern California, we crave fish tacos all of the time. The kids found a little taco truck where they are able to satiate most of their Mexican food cravings. minus one.
Fish tacos are a must have for most Southern Californian. So Cal and fish tacos go together like
Bacon and eggs.
Peanut butter and jelly.
Hot dogs and baseball.
America and apple pie..
Uh, OK, I am getting a bit carried away here. But I think you can see how much we love our fish tacos.
Of course another reason that I wanted to remake the tacos was...to get a better picture. I mean the last one
I mean really? These tacos are so good and that picture is sooooo bad. Even the kids, who support everything I do, said "Mom that picture needs to go". OK, OK, I will do it!!
Yes, the photo is bad, but personally I think they were just looking for a reason to make me make them fish tacos again. What they didn't realize was, I wanted to make again anyway.
But let's let them think it was their idea OK? Sshhhhh it is our secret.
So we sat down to a wonderful meal of Frijoles Mexicanos (Mexican Beans) and Grilled Fish Tacos. Oh and some ice cold Corona, I mean what else would you drink, and the kids thought they had it all under control.
I don't mind.
Good food + wonderful company = a fabulous evening every time!!
Grilled Fish Tacos with Cilantro Lime Cream
For the fish you will need:
1 heaping tablespoon ground cumin
a good pinch of coarse salt
1 heaping tablespoon ground coriander
1 heaping tablespoon chili powder (preferably a Mexican chili powder if you can find it)
4 - 6 oz firm white fish fillets (I used halibut but cod can be used as well)
2 tablespoons vegetable oil ( a couple turns around the pan)
12 corn tortillas
6 oz Queso Fresco cheese or Cotija crumbled (or as much as you like, we like LOTS of cheese here)
shredded cabbage ( I used cabbage for coleslaw with the carrots but you can buy a small green cabbage and slice it thinly)
2 vine ripened tomatoes, diced
For the sauce:
1/3 cup low fat mayo
1/2 cup fat free Greek yogurt
1 lime, juiced
1/2 teaspoon ground cumin
coarse salt to taste
2 oz canned diced green chiles
1/2 cup fresh cilantro leaves, chopped
(to reduce calories you can use light mayo and sour cream)
Into a food processor place the mayo, yogurt, lime juice, and cumin, puree. Once the sauce is smooth add the cilantro leaves and blend until combined. Set aside.
Set oven on the lowest setting and wrap the corn tortillas in foil. Place them in the oven
Remove fish from the refrigerator and pat dry on both sides. In a bowl combine the cumin, salt, coriander, and chili powder. Rub the spice mixture on both sides of the fish making sure to coat evenly.
Heat a large skillet or grill pan over high heat. Add the fish and cook on both sides until the fish is opaque approx 3 to 4 minutes, depending on the thickness of the fish fillet.
Remove fish to a platter or plate and flake it into nice large "planks" of meat.
Remove tortillas from the oven and fill them with the fish, cabbage, sauce, cheese, and tomatoes.
Makes 12 tacos