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

Ingredients:

Tacos:

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

Garnish:

Cole slaw mix

 Sour cream

Thinly sliced red onion

Chopped cilantro leaves

Salsa

Extra lime, sliced for squeezing

Procedures:

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