Friday, August 5, 2011

Here...fishy, fishy, fishy.... tacos!!!! Why they weren't a part of my childhood, I will never know, but as an adult I am FULLY in love with them! I love how fresh they are and how you can eat your fill and not be unhealthy. I love that you can use pretty much whatever fish you want and that you can get them from carts on the streets of LA! I love the sour bite of vinegar and the crunch of cabbage. Fish tacos are AMAZING!!!

I recently decided to make my own and after a complete FAIL of a first try I did a little research and came up with this recipe. Enjoy!!!

Fish Tacos
Makes 8 tacos

1 red onion, thinly sliced
About 1 1/2 c. red wine vinegar
2 tbsp. olive oil
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1 pound flaky white fish (cod or catfish will totally work here!)
Corn tortillas
Sour cream (or Mexican creme)
Shredded cabbage
2 limes, cut into wedges

Marinated onions:
  1. Slice red onions and place them in a bowl
  2. Pour enough red wine vinegar over the onions to cover them
  3. Allow them to sit for at least 30 minutes
Seasoning and cooking the fish:
  1. Mix olive oil, chili powder, cumin and a dash of salt in a small bowl
  2. Cut the fish into slices about a finger's width wide
  3. Place fish on a plate or platter and drizzle the "marinade" over the fish
  4. Rub the mixture all over the fish and let sit for 20 minutes
  5. Heat your oven to 350F
  6. Line a cookie sheet with foil and spray with cooking oil
  7. Place fish on cookie sheet and bake for 10-12 minutes, just until fish is cooked through
Assemble your tacos:
  1. Heat your tortillas
  2. Load up your tortillas with all of the good stuff (fish, onions, cabbage, tomatoes, sour cream, cilantro...)
  3. Squeeze a lime wedge over your tacos and eat!