Fish Taco Recipe

For the salsa:

3 medium tomatoes, about 8 ounces each
1 fresh jalapeño pepper
2 quarts water
3 cloves garlic
1 8-ounce white onion
1/2 bunch fresh cilantro, weighing about 2 ounces.
Kosher salt to taste

For the sauce:
1 cup sour cream
1/2 cup milk
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon white pepper

For the fish:
1 pound white fish filet cut into 1-inch wide strips
1/2 cup corn meal
2 tablespoons salt
1 tablespoon chili powder

For the tacos:
1/2 head green cabbage shredded , about 4 cups
2 tomatoes, diced
8 6-inch soft flour tortillas
2 limes, quartered

Begin by making the salsa. Place the whole tomatoes and the jalapeño pepper in a 4-quart sauce pot with 2 quarts water. Bring the water to a boil and simmer the tomatoes and pepper for 10 minutes. Remove the tomatoes and jalapeño from the pot and chill in a bowl of ice water for 2 or 3 minutes.
Peel the tomatoes using a sharp knife. The skin should fall off easily. Cut the top off the jalapeño and discard. Remove the pepper's seeds because they contain most of the heat.
Place the tomatoes and the jalapeño in the bowl of a food processor. Add the garlic, the white onion and the fresh cilantro and purée until the mixture is smooth. Season the salsa with kosher salt to taste and pour into a bowl. Set aside.
Make the sauce for the fish tacos. Mix together the sour cream, milk, lemon juice, onion powder, granulated garlic, oregano, kosher salt and black pepper in a bowl. Set aside until ready to assemble the tacos.
Prepare the fish. Place the cut strips of fish in a large bowl and toss gently with the corn meal, kosher salt and chili powder. Place the strips on a baking sheet in one layer and place on the middle rack of a preheated 400-degree oven. Bake for 10 minutes or until the fish strips are just cooked through.
Remove the fish strips from the oven and begin assembling the tacos. Do this in the kitchen or bring all the fixings out to the dinner table and encourage your guests to make their own.

Here's how:

Pick up a tortilla and lay it in the palm of your hand. With the other hand, spoon 1 tablespoon of dressing onto the tortilla and spread out.
Top with about a 1/4-cup of shredded cabbage, or enough to lightly cover the dressing. Follow with a strip or two of the cooked fish. Drizzle on 1 teaspoon of the sour cream dressing, 1 tablespoon of diced tomatoes and 1tablespoon salsa.
Fold or roll the taco wrapper into a neat cylinder. Squeeze some lime juice onto the taco and enjoy. Makes eight soft tacos.

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Fish Taco Recipe

1 lb of very fresh fish fillets - (Good fish for tacos are halibut, cod, red snapper, or shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter

Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado

Cabbage (or iceberg lettuce)
Cider vinegar
Salt

1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Heat a well seasoned (black) large cast iron skillet to medium high heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortila in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.

Note the low-fat quick-and-easy way to cook a tortilla is to simply heat it in the microwave for 25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released.

4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.

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MEXICAN FISH TACOS

455g (1 lb) huss or cod fillets, fresh or defrosted, skinned and cubed
1 x l0ml spoon (1 dessertspoon) sunflower oil
1 small onion, sliced
2 green pepper, deseeded and chopped
1 clove garlic, crushed
1 x 425g can chilli beans
3 x 15ml spoon (3 tablespoons) tacos sauce, mild or hot
1 x 15ml spoon (1 tablespoon) tomato puree
Serving suggestions: 2 tacos shells, shredded crisp lettuce and grated Cheddar cheese or 1 packet of tortilla chips

I. Heat the oil in a large pan and cook the onion, pepper and
garlic until soft and transparent.
2. Stir in chilli beans, tacos sauce and tomato puree.
3. Add prepared fish, stir carefully, cover and simmer gently
for 5-6 minutes until fish is cooked.
4. Serve in tacos shells with lettuce and a salsa.

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Fish Taco Recipe
site: www.gourmetfoodrecipes.com/fish-taco.html
Scrumptious baja fish taco recipe made with marinated grilled fish, topped with creamy avocado sauce, cabbage and cheese.

Baja Fish Taco Recipe, a perfect Mexican barbeque recipe
site: www.cooking-mexican-recipes.com/fish-taco-recipe.html

Gulfandbay: Zgrille Fish Taco Recipe
site: www.sptimes.com/2005/08/05/Gulfandbay/Zgrille_Fish_Taco_Rec.shtm

Alaska Bob's Recipes - Fish Taco Recipe for Halibut Tacos
site: www.petersburgalaska.com/alaska_fish_tacos.html

Cooking for One: Fish tacos? Don't knock 'em, try 'em
site: www.post-gazette.com/food/20020509one5.asp