I can’t claim to have made a large survey of the world’s fish tacos, but on the occasions that I have had them I have quite enjoyed them. There is something about tacos and especially fish tacos that feels summery to me. Maybe it is the fresh toppings and the tang of limejuice or the fact that you eat them with your hands, but to me they are a perfect laid back Summer time meal.
As the weather started to warm here in DC, I found myself craving some fish tacos and wondering why I had never tried to make them myself. With that in mind I did a little research and came up with a recipe I wanted to use. I got my inspiration and the spice blend for the fish from Host the Toast.
These are easy and fun to make and you could alter the toppings to your taste. I love the red cabbage on them, but lettuce would work as well. These photos show a avocado cilantro sauce, but I have since served them with guacamole, which I like better.
As the weather started to warm here in DC, I found myself craving some fish tacos and wondering why I had never tried to make them myself. With that in mind I did a little research and came up with a recipe I wanted to use. I got my inspiration and the spice blend for the fish from Host the Toast.
These are easy and fun to make and you could alter the toppings to your taste. I love the red cabbage on them, but lettuce would work as well. These photos show a avocado cilantro sauce, but I have since served them with guacamole, which I like better.
Fish Tacos
Serves 2, 3 tacos per person
Ingredients:
Fish
12 oz cod
¾ tsp smoked paprika (don’t substitute with plain paprika)
2 cloves garlic crushed
½ tsp dried oregano
¼ tsp cumin
¼ tsp salt
¼ tsp honey
1/8 tsp cayenne
1 tbsp olive oil
Cabbage Slaw
1/3 of small head of red cabbage
¼ c. fresh cilantro chopped
Juice of ½ a lime
Avocado Cilantro Sauce
¼ c. full fat plain yogurt
½ avocado, pitted and skinned
1/8 c. chopped cilantro
Juice of ½ a lime
Salt to taste
Guacamole *not pictured
1 avocado, pitted and skinned
1 tbsp finely diced red onion
1 tbsp finely chopped cilantro leaves
Juice of ½ a lime
Salt to taste
Tacos
6-8 yellow corn soft taco shells
Serves 2, 3 tacos per person
Ingredients:
Fish
12 oz cod
¾ tsp smoked paprika (don’t substitute with plain paprika)
2 cloves garlic crushed
½ tsp dried oregano
¼ tsp cumin
¼ tsp salt
¼ tsp honey
1/8 tsp cayenne
1 tbsp olive oil
Cabbage Slaw
1/3 of small head of red cabbage
¼ c. fresh cilantro chopped
Juice of ½ a lime
Avocado Cilantro Sauce
¼ c. full fat plain yogurt
½ avocado, pitted and skinned
1/8 c. chopped cilantro
Juice of ½ a lime
Salt to taste
Guacamole *not pictured
1 avocado, pitted and skinned
1 tbsp finely diced red onion
1 tbsp finely chopped cilantro leaves
Juice of ½ a lime
Salt to taste
Tacos
6-8 yellow corn soft taco shells
Directions:
Fish
1. Mix all ingredients expect the fish in a small bowl.
2. Make sure the cod is not holding excess water. Use paper towels to press the water out if necessary.
3. Rub the spice mixture evenly into the cod on both sides.
4. Heat a large cast-iron pan and thinly cover the bottom with olive oil.
5. Add the fish and brown on both sides. About 4-5 minutes per side depending on how thick your pieces are.
6. Remove fish from the pan and set aside.
Cabbage Slaw
1. Slice the cabbage thinly, so that you have ribbons of it.
2. Roughly chop the cilantro (leaves only).
3. Juice the lime.
4. Combine the cabbage, cilantro, and lime juice in a bowl and toss.
Avocado Cilantro Sauce
1. Add all ingredients to a food processor and run until well blended.
Guacamole
1. Mash the avocado.
2. Mix in the other ingredients.
Tacos
1. Heat the taco shells in a medium frying pan.
2. Add a generous bite of fish and slaw and sauce or guacamole as desired.
Fish
1. Mix all ingredients expect the fish in a small bowl.
2. Make sure the cod is not holding excess water. Use paper towels to press the water out if necessary.
3. Rub the spice mixture evenly into the cod on both sides.
4. Heat a large cast-iron pan and thinly cover the bottom with olive oil.
5. Add the fish and brown on both sides. About 4-5 minutes per side depending on how thick your pieces are.
6. Remove fish from the pan and set aside.
Cabbage Slaw
1. Slice the cabbage thinly, so that you have ribbons of it.
2. Roughly chop the cilantro (leaves only).
3. Juice the lime.
4. Combine the cabbage, cilantro, and lime juice in a bowl and toss.
Avocado Cilantro Sauce
1. Add all ingredients to a food processor and run until well blended.
Guacamole
1. Mash the avocado.
2. Mix in the other ingredients.
Tacos
1. Heat the taco shells in a medium frying pan.
2. Add a generous bite of fish and slaw and sauce or guacamole as desired.
I hope you guys enjoy this fun and easy summer meal. It is great for entertaining since tacos can be made to individual tastes. Feel free to let me know how your's turn out in the comments and don't forget to save the recipe on pinterest for later and share on facebook.
Thanks!
Kaarin
Thanks!
Kaarin
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