Fish Tacos

I always feel lost on what to do with fish.  I would love to make more but really don’t have a lot of good recipes.  Lately I’ve been seeing a lot of recipes for Fish Tacos.  Most recently I saw them on Throwdown with Bobby Flay.  They looked so yummy.  Most recipes deep fry the fish which I want to avoid.  The recipe I tried I found at Annie’s Eats.  The recipe was very simple and I had all the ingredients.  I served this with the Guacamole and Pico de Gallo I made for the Spicy Bean Burritos.  These were very easy to make and is something I will definitely be making again.  I increased all the spices in the recipe. 

Fish Tacos
Adapted from Annie’s Eats
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1 tbsp freshly squeezed lime juice
2 tbsp extra virgin olive oil, divided
2 tbsp fresh cilantro, minced
1/4 tsp ground cumin
2 cloves garlic, minced
1 (5-7 oz) fillet of white fish (I used Basa)
salt to taste

Cilantro Cream Sauce:
Juice of 1 lime
2 tbsp fresh cilantro, minced
6 oz sour cream
1 clove garlic, minced
freshly ground black pepper to taste

For serving:
Tomatoes
Green onions, sliced
Guacamole
Pico de Gallo
Lettuce
Tortillas

Combine the lime juice, 1 tbsp of olive oil, cilantro, cumin and garlic in a shallow plate.  Whisk together.  Place fish in dish and turn to coat.  Let marinate 15-30 minutes.

While the fish is marinating make the cilantro cream sauce.  Combine all the ingredients in a small bowl until combined.  Refrigerate until ready to serve.

Heat the remaining 1 tbsp of oil in a skillet over medium-high heat until shimmering.  Add fish and do not disturb for 3 minutes.  Flip the fish and cook for another 2-3 minutes.  Remove to plate and season with salt.  Let fish rest for a few minutes and then using two fork shred into bite-size pieces.

Heat tortillas on a dry non stick skillet until nicely browned on both sides.  Add fish, desired toppings and the cilantro cream sauce.  Enjoy!