Just added another favorite, to "my favorites". These tacos are SERIOUSLY good. I mean, I really love fish tacos so I am not surprised.
I am into tacos that have no cheese. The Korean tacos that I made a while back, also didn't have cheese. It makes them so fresh. YUM!
I picked this recipe to try for the marinade. It is actually a really simple vinaigrette. It is mainly lime, garlic and cilantro. And it is really delicious. I am excited to use it for salads. In fact, I tossed the cabbage in some of the vinaigrette for these tacos (in addition to using it to marinate the fish in).
As always with tacos, it takes some time to prepare all the different toppings, but 100% worth it.
Grilled Fish Tacos
1/2 lb any white fish (I like tilapia because it is cheap)
8 small corn tortillas
1 mango, diced
1 quarter of a red onion, finely minced
3 roma tomatoes, diced
1 bunch cilantro, chopped
1 quarter of a small cabbage (I like red)
1 batch of Cilantro-Lime Vinaigrette (recipe below)
Cut fish fillets into 1-1.5 inch long strips (1/2 an inch wide). Place in small dish and pour over enough of the cilantro-lime vinaigrette to cover (saving at least 1/4 of a cup). Marinate for 20 minutes.
Prepare mango-tomato pico de gallo. Mix together mango, 1 tomato, 1/2 the red onion, some cilantro and the juice of 1/2 - 1 lime. Season with salt to taste. Prepare guacamole. Mash avocadoes with salt and juice of one lime. Add two tomatoes, 1/2 the red onion, and a nice big handful of cilantro. Mix, taste and adjust seasonings.
Prepare cabbage. Thinly slice cabbage and toss in enough of the cilantro-lime vinaigrette to coat.
Prepare corn tortillas. In a small skillet, add a drizzle of olive oil and preheat over medium high heat. Fry corn tortilla in pan, 1-2 minutes per side. Cooking some of the raw-ness out of corn tortillas is KEY.
Cook fish. Remove fish from marinade and sauté fish pieces in batches in a hot non-stick skillet. They will only need 1-2 minutes per side.
Assemble tacos and eat! Can use leftover vinaigrette as more sauce for tacos.
(Servings: 2-3, Prep time: 1 hour, Cook time: 20 min., Difficulty: Easy)
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken
down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.