Fish Tacos
adapted from Bon Appetit May 2008
Pictures by Caroline
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
4 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia
Coarse kosher salt
1 cup sour cream
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Green Salsa
- Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
- Whisk sour cream, milk, and remaining 2 tablespoons lime juice in small bowl.
- Heat oven to High Broil. Broil fish with some marinade still clinging to them until just opaque in center, 3 to 5 minutes per side.
- Meanwhile, heat tortillas until warm, about 10 seconds per side.
- Coarsely chop fish; place on platter. Serve with lime sour cream, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Green Salsa, and lime wedges.
3 comments:
I must admit that I was pretty skeptical about a fish taco, they sounded scary to me, but these were great. In fact, I liked them so much I even ate a couple to many.
B & L are in town. We made these for dinner tonight. They were great.
I agree with Brad. I've never eaten fish tacos because the concept freaks me out a little (I'm a plain cheeseburger kind of girl). But I was served these at a friend's house and had to have the recipe. They were just as good when I cooked them myself as when I tried them the first time. Now I'm hooked.
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