Recipe Central – The Legendary Fish Taco (hallelujah!)
- Sep 16, 2017
- 2 min read
Ask any die-hard surfer what their favorite delicacy is after getting up at the crack of dawn to catch that next big wave while taking a beating in the impact zone, from reef cuts, surf rash, to muscles so sore that they feel like needles at the end of the day, and without hesitation they’ll sing the praises of the legendary fish taco (hallelujah!).
Packed with lean protein, fish from both cold and warm waters are known to contain healthy monounsaturated fats, a main component of the Mediterranean diet and food pyramid.
A cultural model for healthy eating, studies have linked the time-tested Mediterranean diet to lower risk of cancer and Alzheimer’s disease, better cardiovascular health, and longevity.
Have a food critic in your circle? Rest assured that kids and adults alike will love these colorful and palate-pleasing fish tacos baked to perfection.
It was more than a decade ago that I took a leap of faith myself having tried the ever popular Baja-style fish taco prepared by Trey Foshee, one of San Diego’s most admired chefs at the acclaimed George’s at the Cove in La Jolla, and I haven’t looked back since.
One bite of this delicacy and you’ll be converted likewise. Who needs beef?
Total Time: 20-25 min
Level: Easy
Yields: 4 Servings
– Fish Tacos –
Ingredients
12 ounces fresh or frozen skinless fish fillets (tilapia recommended followed by cod or mahi mahi – see mercury ratings) 1 tablespoon olive oil 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder 3 tablespoons mayonnaise or salad dressing 1 teaspoon lime juice 1 & 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage 8 corn taco shells, warmed according to package directions Directions
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
Meanwhile, in a medium bowl, stir together mayonnaise and lime juice. Add cabbage – toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa (recipe below).
Makes 4 servings.
– Mango Salsa –
Ingredients
3/4 cup chopped, peeled mango or peach 1/2 medium red sweet pepper, seeded and finely chopped 2 tablespoons thinly sliced green onion 1/2 jalapeno chile pepper, seeded and finely chopped 1 & 1/2 teaspoons olive oil 1/4 teaspoon finely shredded lime peel 1 & 1/2 teaspoons lime juice 1 & 1/2 teaspoons vinegar 1/4 teaspoon salt 1/8 teaspoon black pepper Directions
In a medium bowl combine mango or peach; red sweet pepper; green onion; jalapeno chile pepper; olive oil; lime peel; lime juice; vinegar; salt; and black pepper. Makes 1 cup.
Recipe courtesy of Better Homes and Garden
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