Fish Tacos

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Ready to make the fastest, easiest fish tacos ever?  This is the perfect way to celebrate Cinco de Mayo AND the return of our much beloved Northwest halibut.  And you’re not even going to dirty a baking dish.

This recipe is from Food Network’s Anne Burrell, and I give it an enthusiastic 5 stars.  I have made it with both halibut and cod, and I also gave shrimp a try.  The marinade comes together in a few minutes and uses my favorite ingredient, smoked Spanish paprika.  Everything cooks in the oven, and when you’re done, just throw away the parchment paper.  There is a great prep video on Food Network, so you can see just how easy this is.

I always cook with olive oil, so I use that in place of the canola.  You can leave the honey out if you want, or add less.  Serve with corn tortillas and you have it gluten-free.  Top with some fresh cilantro, crumbled Queso Fresco, and serve with a lime wedge.  You can also warm some black beans to spoon in, or serve alongside.  No more talk – give it a try.

 

Fish Tacos

 

fish:
1 pound flaky white fish fillets – haddock, halibut, or cod
1 lime, zested and juiced
1/2 teaspoon pimenton
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Kosher salt

 

cabbage:
1/2 head savoy cabbage, shredded
3 scallions, thinly sliced on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup canola oil
Kosher salt

 

8 flour tortillas
1 avocado, halved, pitted, and sliced

 

optional:
cilantro
Queso Fresco
lime
lime crema*
black beans

 

Combine lime zest, juice, pimenton, garlic, oil, and salt to taste in a medium bowl or a large ziptop bag.  Cut fish into strips and add to marinade.  This can be done a day ahead, covered, and refrigerated, or else shortly before cooking.

Combine vinegar, honey, and oil in small bowl.  Add cabbage, scallions, and jalapeño, if using.  Toss until well coated and season to taste with salt.  Let sit at room temp if using within a few hours, otherwise, refrigerate.

Preheat oven to 350 degrees F.  Wrap the tortillas in foil.  Put the fish on a baking sheet lined with parchment paper.  Put the fish and tortillas in the preheated oven for 8 to 10 minutes.  Remove from oven and assemble.  Top warmed tortilla with fish, cabbage, and avocado slices.

Garnish with fresh cilantro, crumbled Queso Fresco, a drizzle of lime crema*, and a lime wedge, if desired.

 

*  make your own lime crema by stirring fresh squeezed lime juice into a little greek yogurt and adding sea salt to taste.