Thursday, May 13, 2010

Fish Tacos

Last week I was at Cactus Club and had the MOST amazing Halibut tacos. They were so good that I dreamed about them every day after for a week, wishing that I lived right in the city so I could go back and sample some of their deliciousness. Sadly, I don't live anywhere near a Cactus Club.

Desperate for some relief from my craving, I found some cod on sale at the grocery store and decided to cook up my own! What makes these tacos great is that everything is fresh and home made. The guacamole, the fresh salsa, the bits of purple cabbage, and the lightly spiced fish. Don't skimp on anything-these are well worth it.

The only thing that I would have changed is the fish. Sadly, my selection of places to buy really good fish here are limited and I'm afraid that the fish I bought wasn't the best quality. If you can, get some really good stuff for this recipe-it makes a difference.

1 1/2 lbs firm white fish-cod or halibut
chili powder
shredded cabbage
1/2 onion, chopped finely
coriander, chopped
small sized tortillas-I used flour, not corn

home made guacamole
home made pico de gallo

Turn your oven on to broil and set the rack so it's not *right* under the broiler, but close to it. Line a baking sheet with foil and set the fish on it.

Brush the fish with olive oil, and sprinkle with salt, pepper, chili powder, and cumin. You can also use cayenne if you like heat and are adventurous.

Broil the fish until it is opaque and flakes easily. How long that actually is depends on how thick it is, so watch it carefully.

When it's cooked through, break it into chunks and serve with the cabbage, onion, fresh salsa and guacamole so that everyone can dress up their own.

Easy, huh?


2 ripe avocados
2 fresh limes
2 tbsp fresh diced onion
handful of coriander, chopped
1 small roma tomato, seeded and diced
salt and pepper to taste

Mash up the avocados. Stir in the other ingredients, and then salt and pepper to taste. Cover and refrigerate.

Fresh Salsa:

1 tomato, seeded and chopped finely
1/2 fresh jalapeno, seeded and minced fine (if you like heat, keep the seeds)
2 tbsp fresh onion, minced
salt and pepper
lime (zest and juice)
small bunch of coriander, chopped (about 1 tbsp)

Stir everything together, then zest the lime over top and squeeze some juice in. Cover and put in the fridge
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