Thursday, March 14, 2013

Fish Tacos

            I suppose if California had a taste, it could be of these. To me, fish tacos scream California. I picture little food stands grilling fresh fish, throwing the fillets in a warmed tortilla and finishing them off with a squeeze of lime. Oh how blissful does that sound?!?

            A little secret: I’ve never been to California! Haha, I guess it is either too much Food Network, Travel Channel or hearing about my brother’s and sister-in-law’s trip out west that has me stereotyping both California and fish tacos!

            So I don’t know where this fascination with fish tacos and California came from, but I do know this: they taste divine! Fresh from the sea (um.. fish marketJ), flakey enough to melt in your mouth and light enough to eat 3 or 4 in one sitting! Now with some salsa, sour cream and more fresh lime, you got yourself a mini paradise…..Enjoy…
Fish Tacos
Slightly adapted from: Food Network, Bobby Flay
Serves: 2

OBJ: TCW be able bring a taste of California into her home

1 ½ lbs  white flaky fish- I used Cod
¼  cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
8 flour tortillas, wrapped in foil

Cole slaw mix
 Sour cream
Thinly sliced red onion
Chopped cilantro leaves
Extra lime, sliced for squeezing

1. Preheat oven to 450 degrees.
 2. Whisk together the oil, lime juice, chili powder, jalapeno, pour over the fish in a large ziplock bag
3. Let marinate in fridge for 15 to 20 minutes
4. Remove the fish from the marinade place onto a baking sheet
5. Bake for 12-15 minutes or until completely cooked. Let rest for 5 minutes then flake the fish with a fork to break apart
6. Place foil wrapped tortillas in oven for last 5 minutes of fish baking
 7. Divide the fish among the tortillas and garnish with any or all of the garnishes


No comments:

Post a Comment