I'm a reluctant eater of fish and when I do eat fish it has to be VERY fresh with NO fishy taste. These fish tacos were VERY good! Kevin LOVES them. He says they're better than the ones he likes at Las Palapas. We'll make them again.
Fish Tacos (As adapted from the Canadian Living recipe)
1/2 cup shredded carrots
1/4 cup thinly sliced red onions
1 tsp lime juice
1/4 cup light sour cream or plain yogurt
1 tbsp finely chopped fresh cilantro
1 green onion minced
8 small flour tortillas
1 plum tomato diced
1/2 avocado peeled and diced
1 lb whitefish fillets (tilapia, catfish, etc. - we used good old Saskatchewan pickerel -FRESH!!)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
- On a plate, combine oil, chili powder, oregano, salt and pepper; add fish and turn to coat. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes. (We just pan fried ours - it only took a few minutes).
- Meanwhile, in small bowl, combine carrot, red onion and lime juice.
- In separate small bowl, combine sour cream, cilantro and green onion.
- Break fish into chunks; divide among tortillas. Top with sour cream mixture, carrot mixture, tomato and avocado.