It’s time for another lovely recipe from the sustainable seafood class I took. You have to understand that I had ever encountered a fish taco before May 2010, and I remember the specific moment and location. I was at a conference in San Diego and my mother in law had recommended a place that made fish tacos. I went. I ordered. I tasted. I knew it was love.
- 1lb farm-raised tilapia (we are doing sustainable seafood after all!)
- juice of one lime
- 1/4 cup extra-virgin olive oil
- 1/2 tsp freshly ground cumin seeds
- 1/4 tsp ancho chile powder
- 1/4 tsp fine sea salt
- 8 6-inch tortillas
For lime crema:
- 1/2 cup fat free sour cream
- 1 whole green onion, thinly sliced
- 1 tbsp freshly chopped cilantro
- juice of 1.5 limes
- 1/4 tsp lime zest
- 1/2 tsp salt
For salsa fresca:
- 2 medium ripe red tomatoes, diced
- 1/4 cup diced white onion
- 1 jalapeno, seeded, minced
- 1 tbsp fresh chopped cilantro
- juice of to limes
- salt and pepper to taste
1. Combine the salsa ingredients. Adjust taste with salt and pepper, then let rest for one hour.
2. Whisk together sour cream, green onion, cilantro, lime juice, zest and salt. Let stand for minimum of 30 minutes at room temperature to develop flavor.
3. Place tilapia fillets in a non-reactive container. Whisk together lime juice, cumin, chile powder, salt and oil and pour over the fish fillets. Let marinate at room temperature for 15 minutes.
4. Preheat grill to medium-high and spray or brush with canola oil.
5. Season fillets with salt and pepper on both sides and place on grill. Coo until the fish releases easily from the grill, about 3 minutes. Turn, cook for another 3 minutes. Transfer onto a warm platter and let rest for 5 minutes, then flake with a fork.
6. Brush tortillas with canola oil, warm on the grill for about 2 minutes per side. Serve everything and assemble to taste!
Is there a moment and place in time you remember for your first taste of a dish? What is your favorite way to make fish tacos?