One fish, two fish. Red fish, blue fish. Okay...I'm no Dr. Seuss and this is actually a white fish. A little white fish that has taken the food blogging world by storm. Why it's taken me so long to try I do not know.
It's light and fresh. Perfect for the weather as it begins heating up and/or if you're needing some easy family-pleasing seafood recipes for lent. I feel like most Americans really only know one kind of fish. Fish sticks fried to a golden crisp and served with a big side of tarter sauce for dipping. Or, maybe you're like Cincinnati and have a bazillion Fish Frys on Fridays during lent. No shame in that. I'll admit I kind of like fish sticks and even McD's Filet-O-Fish...but...the friedness and tarter sauce, though yummy, are not so healthy. Good thing I only eat them once in a blue moon.
This recipe will expand your fish horizons and it's healthy enough to eat without shame. It's not fried and there is no tartar sauce (*gasp*). Speaking of, I personally I am in love with the sauce in this recipe. But then again, I'm a cilantro lover. Yum! The flavor reminds me of the uber delicious fish tacos that I got at Maui Taco when I was in Hawaii last year. Ahhh...Hawaii. Let's leave this post with that thought in mind. *cue ukulele*
One Year Ago: Berry Buttermilk Cake. Wow I'm glad this popped back up because I just so happen to have some leftover buttermilk to use AND last year when I discovered this recipe I made it twice in a single week. Yep, it's that good!
And hey, did you remember to enter my 2nd Blogiversary Givaway yet? If the drawing were today you'd have about a 1 in 30 chance of winning your very own AUTOGRAPHED Pioneer Woman Cooks cookbook! I'd say those are some pretty good odds :). But don't drag your heels too long. Contest ends at 11:59PM this Friday!
For the fish
- 2 Tbsp. freshly squeezed lime juice
- 3 Tbsp. extra virgin olive oil, divided
- 3 Tbsp. minced cilantro
- 1/4 tsp. cumin
- 2 cloves garlic, minced
- 1 lb. white fish (halibut, cod, tilapia, etc.)
- Juice of 1/2 lime
- 1 Tbsp. cilantro, minced
- 1/3 cup nonfat greek yogurt
- 1 clove garlic, minced
- Pepper, to taste
- Cherry tomatoes, quartered
- Green onions, chopped
- Red cabbage, shredded
- avocado slices
- 6-inch flour tortillas
- Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.
- Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Place the fish in the pan and cook without disturbing for about 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. (Cook until fish reaches 130 degrees)
- Remove to a plate and season with salt and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.
- Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.