I had never done fish tacos, but figured, how hard could it really be? It's just fish, instead of chicken...
A lot of you, much like my husband, can't imagine FISH in a taco. Ick. Who wants a taco that tastes like FISH? Here's the trick: don't use a "fishy" fish. Use a mild-tasting one. Even better, this is a quick and too-simple way to do it!
SINFULLY SIMPLE FISH TACOS
About 4 filets of tilapia or other mild, white fish
1 fresh jalapeno, seeded and diced
1 medium white or yellow onion, diced
2-3 cloves garlic, diced
about a tbsp cumin
1 tsp red pepper flakes (or ground)
salt and pepper to taste
juice of 2-3 fresh limes
two handfuls cilantro, chopped
Arrange tilapia on a baking sheet and bake at 350 until done, about 15 mins. I like to drizzle olive oil and a little salt and pepper before baking.
While baking the fish, sautee onion and pepper in a little olive oil over medium to med-high heat. After the mixture softens, add garlic and spices. Be sure not to burn the garlic. Brown a little longer to allow spices to incorporate into onions and pepper.
By now your fish should be ready. Pop all of it into the pan with the onion mix and break it up into flakes. Make sure everything is well mixed. Now add lime juice and cilantro and cook a little longer to wilt the cilantro.
Serve on tostadas or pan-warmed corn tortillas with sour cream and Sriracha hot sauce and a great beer!
One variation I may try soon: add tomatillos and avocado...
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg