I love tacos. Come to that, I love all Mexican food, whether it is a good taco or not. Recently I have discovered two restaurants with really good fish tacos. One is an authentic Mexican restaurant called El Pacifico. They have fish tacos on corn tortillas and serve the tacos with a white onion/cilantro mix and picante sauce. It is a really amazing recipe. The other is Rolling Stone Burrito, a favorite of mine, that does something resembling tex-mex. They serve their fish tacos on flour tortillas with chipotle sauce, cheese, lettuce, and spinach. I can't seem to get enough of either of these recipes. And so, of course, I had to make my own version at home.
Fish Tacos (serves 4)
Ingredients:
8 corn tortillas
1 lb firm white fish such as Halibut, Cod, or Whitefish
2 tsp cumin
2 tsp oregano
1 tbsp olive oil
1 tbsp lime juice
Optional toppings: (choose your favorites, amounts for 8 tacos)
1 c. shredded lettuce
1 c. shredded cheese
1 c. chopped tomatoes
1 c. chopped onions mixed with 1 tbsp cilantro
1/2 c. salsa
1/2 c. guacomole
1 sliced avocado
Directions:
Rub the fish with the cumin and oregano. Put the olive oil in a skillet and add the fish. Cook 5 minutes over medium heat then flip. As the fish starts to cook, shred it with a fork. When all of the fish has shredded and cooked (some pieces will be a little brown, but none should be carbonized), drizzle on the lime juice and remove from heat. Warm the tortillas according to package directions. Serve with rice and the desired toppings.
Enjoy!
