Monday, April 2, 2012

Fish Tacos

Fish tacos came into my life not too long ago.  I know, it's another case of me being late to the party, but be that as it may, I am now a huge fan of fish tacos.  Whenever I am a fan of a food I usually try to replicate it in my own kitchen.  These fish tacos are the result of that effort.

Fish Tacos

When deciding to make fish tacos a first consideration should be the fish.  Understanding the underlying flavor of the fish will help you to determine the level of spice you'll want to add to your marinade and sauce.  I chose cod for my tacos.  Its mild flavor creates a perfect foundation for spicy taco flavors.  Many kinds of fish will work, but you'll want to choose a fish that has some substance and won't fall completely apart in the cooking and taco assembly process.

The other thing to think about when you make these tacos is the level of heat you are comfortable with.  The great thing about making fish tacos at home is that the level of seasoning you use is completely within your control.  My recommendation is to use my recipe as a guide and taste, taste, taste to get the flavor you like best.  There are three layers of flavor in this recipe.  The first comes from the marinade for the fish.  The second layer comes from the sauce you'll use.  Finally, the mix of toppings you choose will balance the spices and add texture.

Fish Tacos
Print Recipe
  • 1 pound of fish fillets
  • 1 package of tortillas, small-medium size

Fish Taco Marinade
For the Fish Marinade
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon black pepper
  • Tabasco sauce, to taste

For the Taco Sauce
Taco Sauce
  • 1 cup fat-free sour cream
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 1-2 teaspoons pureed chipotle in adobo  

The Toppings
  • Salsa
  • Fresh cilantro, chopped coarsely
  • iceberg lettuce, shredded
  • 1/2 medium red onion, chopped
  • 1 avocado, sliced and tossed in fresh lime juice

The flavors of both the marinade and the taco sauce develop as they sit.  You'll want to make them at least an hour before you make the tacos.  First, make the marinade.  Mix all of the ingredients together in a small bowl, tasting to be sure you have the level of flavor you want.  Set aside.

To make the taco sauce, mix all the ingredients together in a small bowl, tasting for flavors.  Be careful with the chipotle puree because a little goes a very long way.  Set aside.
Add Chipotle Puree a Little at a Time

Tip: In my area, the only chipotle in adobo sauce I can find is in a can.  The chipotle peppers are whole, so I always puree the peppers and sauce together and then portion the pepper puree into separate zip closure bags for the freezer.

Freeze the Chipotle Puree

Pour the marinade over the fish and marinate for about 15 minutes.

Marinate the Fish

Heat a grill pan or your gas grill and cook the fish about 15 minutes, until it flakes and is cooked through.

Heat the tortillas.  I usually stack them on a small plate covered with a damp paper towel.  A minute or two in the microwave heats the tortillas and keeps them moist.  Assemble your tacos.  First, spread a layer of the taco sauce over a tortilla.  Top with the fish and selected toppings.  Add more sauce, if desired.  I like to serve my tacos with black beans and rice.

Yummy Fish Tacos

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  1. They sound delicious. Thanks for the excellent tip on how to freeze aliquots of chipolte in adobo sauce.

    1. Freezing the extra chipotle in adobo sauce is a great way to avoid waste. I do it all the time.


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