Why fish tacos should become one of your summer time dinner staples:
They go great with beer.... or margaritas.. or shots of tequila.
They come together quick when you need something to eat after having several of the above mentioned beverages and eating a bag of tortilla sounds like an appealing dinner.
They are mad healthy. Protein, Vegetable, Starch, GO!
They are super delicious.. light, yet filling, unless you eat three in one sitting, then you might feel like a beached whale.
Been there, done that.
Eat one.. have a beverage, then go back for more...
You will, I know you will.
Fish Tacos (makes six tacos)
6 c. shredded green cabbage
1/2 c. cilantro
1 c. radishes, julliened
1 1/2 lbs. haddock, skinned
2 T. chili powder
1 T. cumin
1/2 T. granulated garlic
1 T. oregano
1/4 t. chipotle powder
1/2 t. sea salt
3 T. extra virgin olive oil
Guacamole. Make a double batch... trust me.
6 flour tortillas
Fresh lime wedges, for serving
Combine cabbage, jalapenos and cilantro in a large bowl.
Prepare a double batch of guacamole.
Preheat oven to 350 degrees.
In a small bowl combine the chili powder, cumin, granulated garlc, oregano, chipotle powder, salt and olive oil.
Rinse haddock and pat dry. Place in a glass baking dish and generously coat each side with the spice/olive oil mixture.
Bake for 5-7 minutes until the fish is cooked through. Using a fork, break into small, 1-2 inch pieces.
Heat a medium sized griddle or cast iron skillet over medium heat. Heat a tortilla for 20 seconds on each side.
Spread a couple tablespoons of guacamole on the tortilla. Top with a small amount of the cabbage mixture, followed by five or six pieces of fish, another small handful of cabbage, then top with a sprinkling of radishes.
Repeat with the remaining tortillas.
Serve with lime wedges and your favorite hot sauce on the side.