While almost everyone I know is thinking about turkey, I’m thinking about tacos! Just because there’s a major food related holiday this week doesn’t mean we should forget about taco Tuesday. I can’t think of a better way to warm up for Thanksgiving, and give those stomach muscles a stretch than eating a giant plate of fish tacos.
San Diego runs on fish tacos. I once told my mom, who had never had a fish taco before, that it was the “national food of San Diego” I’m not sure if its because we are next to the ocean where fresh fish is abundant, or because fish tacos are a bit lighter than traditional beef tacos, but you can’t walk 20 feet in this town without being able to purchase one. We love em. For those who have never tried them before, do yourself a favor and get one! They’re a bit different than regular tacos in that they’re usually served with a cabbage slaw and some “white sauce” instead of lettuce, tomato and cheese like a beef taco. Delicious and spicy nonetheless thanks to an awesome spice rub on the fish.
Fish Tacos with a Lime Cilantro Crema recipe adapted from Cooking Light
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons greek yogurt
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds mahi-mahi filets
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage
- Preheat oven to 425°.
- To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
- To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.