Tacos are
awesome. They’re tasty, messy, and super easy to make. The problem lies in the
fact that when people think “taco” they usually think of a heavy, spicy mix of
beef and beans.
But it doesn’t
have to be that way.
Tacos don’t have
to be just beans and meat.
Tacos don’t have
to be heavy.
Take this
recipe. Instead of beef, I use much cheaper frozen white fish which I marinate
in a refreshing mix of lime juice, zest, herbs and spices. Instead of a heavy
bean base, I use a little salsa mixed with a dab of mayo, cream cheese, and
Greek Yogurt. Throw ‘em into a grilled tortilla, top with salsa and you’re good
to go!
Here’s How You Do It
Difficulty Level: Easy
Prep time: 5- 10 Minutes
Marinating time: 2 Hours
Cook Time: 15 minutes
Makes 6 Tacos
Ingredients
FISH
3 White
Fish Fillets – Fresh or Frozen, Thawed
¼ Cup
Lime Juice
½
Teaspoon Lime Zest
1
Tablespoon of Chopped Fresh Cilantro - OR - 1 Teaspoon of Dried Oregano
(for those of you who think Cilantro tastes like
soap)
½
Teaspoon of Chili Powder
½
Teaspoon of Hot Sauce – Optional
Salt and
Pepper – To Taste
SAUCE
3
Tablespoons of Salsa – Homemade or Store-bought – Mango Salsa is ideal, but
use what you like
1
Tablespoon of Mayonnaise
1
Tablespoon of Softened Cream Cheese
2 Tablespoons
of Plain Greek Yogurt
½
Teaspoon of Capers
¼
Teaspoon of Hot Sauce - Optional
6 Flour
Tortillas
Homemade
or Store-Bought Salsa
Equipment
1 Regular
Bowl
1 Zip Top
Bag or Plastic Container big enough for the fish fillets
2 Regular
Spoons
1 Knife
and Cutting Board
Measuring
Cups and Spoons
1 Frying
Pan or Grill Pan
2 Plates
Cooking
Spray
Dump the lime juice, hot sauce, chili powder, salt,
pepper, and cilantro or oregano in a plastic container or zip top bag and mix
it all together with a spoon to combine.
Cut the fish fillets in half and dump them in the
container or bag. Move it all around to evenly coat the fish and stick it in
the fridge for at least 2 hours or overnight.
In a regular bowl, combine the 3 tablespoons of
salsa, the cream cheese, Greek Yogurt, capers, hot sauce (if using) and mayo.
Set aside.
Heat your frying pan or grill pan on high and toast
the tortillas (no greasing of the pan necessary) until they have a couple of golden
brown spots or grill marks.
Move the tortillas to a plate and spray your pan
with cooking spray.
Cook the fish on both sides until it’s white and
opaque and flakes easily with a fork.
Move the fish to another plate and start assembling
your tacos.
Put a spoonful of sauce on each tortilla and spread
it around with the back of your spoon.
Cut the fish pieces into thirds and evenly divide
them between the tortillas.
Top with your favorite salsa and serve!
Enjoy!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
I can be reached at: for.the.culinarily.challenged@gmail.com
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