8ozhalibut or mahimahicod or pollock for deep frying - follow link in recipe description
FISH MARINADE
¼cuplime juice
1tablespoonolive oil
3tablespoonchopped cilantro
½teaspoonsalt
6ozhalibut or mahimahi
TACOS
12soft corn tortillasstore bought or homemade (follow link in notes)
TOPPINGS
finely shredded cabbage or premade coleslaw
raw or pickled red onion
thinly sliced radishes
sliced avocado or avocado crema
crema or chipotle mayo
chopped cilantro
fresh lime wedges
hot sauce
EASY CREMA
½cupmayo or Miracle Whip
½cupsour cream
2tablespoonlime juice
¼teaspoonsalt
AVO CREMA
1avocado
½cupsour cream
2tablespoonlime juice
3 Tbspchopped cilantro
¼teaspoonsalt
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Instructions
MARINATE & COOK FISH
Combine lime juice, olive oil, cilantro and salt in a flat soup bowl. Add fish and let sit for 15 minutes, no more.
Remove from marinade and sauté in oil on medium-high heat, 3-4 minutes per side depending on thickness. Cut and serve in tacos.
TACOS
Warm tacos and wrap in towel until ready to serve.
TOPPINGS
Prepare desired toppings and arrange in a tray for serving. Can be done in advance.
EASY CREMA
Combine all ingredients and serve in small bowl or squeeze bottle.
AVO CREMA
Combine all ingredients and serve in small bowl or squeeze bottle.
SERVING
Add fish to warm tacos and let everyone add their favourite tacos toppings.
Notes
Fish tacos are great with deep fried fish (using this batter recipe) or simply sauteed.Homemade corn tortillas are soft and delicious with the unique taste of masa harina. If you haven't tried them yet go find some masa and do it!