Archive for the tag - cilantro

Fish that You’ll Want to Eat: Light and Flavorful Fish Tacos!

I’m excited to bring another post in a continuing series by my good friend and fellow Underwear Yogi, Nick Kindrick. It’s a recipe almost as delicious as he is. Enjoy!

You’re probably thinking… fish tacos, huh?

When many people here in the US think of tacos, they think of those hard corn shells, some ground beef, and some kind of seasoning packet comprised mostly of msg. Or even worse, they think of Taco Bell. The marketing gurus of the 70s did a great job of bringing “Mexican” food to the US, but it’s a far cry from the uber-fresh, light, colorful, healthy and delicious food that real Mexicans eat on a daily basis. This recipe is an adaptation of a dish that is ubiquitous along the Pacific coast of Mexico. Typically, the fish is fried, but baked fish is just as delicious. Hope you enjoy. “Buen provecho,” as the say south of the border.

Baked Fish Tacos with Mexican Coleslaw, Serves 2-3

  • 1 1/2 lb of white fish, such as cod, flounder, tilapia or catfish (make sure all bones are removed)
  • 1 can chipotle peppers in adobo sauce (found in the Mexican/Latin section of your supermarket)
  • 1 avocado
  • 1/2 head of cabbage
  • 1/2 red onion, sliced paper thin
  • 1 jalapeno, sliced thinly (seeds and veins removed)
  • 1/2 c carrots, matchstick cut
  • 1/2 bunch of cilantro, chopped finely (you may want to remove the thicker stems)
  • 1-2 T extra virgin olive oil
  • 2 limes
  • avocado, sliced
  • flour tortillas
  • mayonnaise (optional)

Turn the oven on to 45o degrees. Remove the chipotles from the adobo sauce and reserve all but one for another use. These will keep in the refrigerator, covered, for a while (up to 2 weeks). Chop 1 chipotle finely. More if you like very spicy food. Add the chopped pepper to the adobo sauce (the liquid from the can) and pour over the fish. Make sure that the fish is completely covered with the pepper and the sauce. Chipotles are smoked jalapenos and are typically quite spicy. BE CERTAIN TO WASH YOUR HANDS THOROUGHLY after touching the peppers if you are not wearing protective gloves. You can let the fish marinade up to an hour if you have the time, but this step is not necessary. Place the fish in an oven safe container, ideally on parchment paper (this will make for a simple clean up).

To prepare the slaw, slice the cabbage very thinly, as you will the onion. Remove the stem, seeds and the veins from the jalapeno and slice into a julienne (matchstick, like the carrots). Once again, BE CERTAIN TO WASH YOUR HANDS THOROUGHLY after touching the pepper. Remove the cilantro leaves from the thicker stems and chop finely. Mix all ingredients of the slaw in a medium size bowl and add the carrots. Cut one of the limes in half and squeeze the juice of the entire lime over the slaw. Add the extra virgin olive oil. Add a hefty pinch of salt and mix thoroughly with your hands. The salt will break down the cabbage so it is essential to the salad.

Now bake the fish for approximately 8-10 minutes, per inch of thickness. If you’re using thin fish, this will not take long at all. Most importantly, just be sure that the fish is opaque. If it is not, it must cook more.

As the fish bakes, slice the avocado. Warm the tortillas on the stove or in the oven. This will not take long. Remove the fish from the oven. If you’re using mayonnaise, spread liberally onto the warm tortilla.  Spoon some of the fish on top and place some of the slaw on top of the fish. The sliced avocado goes on top. I usually eat 2 or 3 or 4 or 5… just kidding. Enjoy!