I absolutely love fish tacos. The combination of fresh fish wrapped in a warm tortilla all nestled in between buttery avocado, fresh vegetables, and drizzled with a creamy sauce? It's so darn good.
The only problem I've faced living in the Washington, DC area is actually finding a place that makes great ones. I did find a fantastic little hole in the wall place called Pica Taco on U street last year that make mean fish tacos, but I figured it's about due time I just make it myself so I can eat it whenever I have a craving for it (which is quite often).
After perusing the web for recipes I decided to give Martha Stewart's a try. I was intrigued by the simplicity of the recipe, the way she cooked her fish, the red cabbage slaw that adorns the fish, and the lime juice/sour cream dressing. The glorious list goes on and on.
I initially made these fish tacos about a month ago and since then, I've made it three times. I fell in love with it at first bite and can boldly challenge you to find me a better tasting AND more simple recipe than Ms. Stewart's.
The slaw adds a fresh crunch and has the most perfect spicy kick from the
jalapeno peppers (I left the seeds in).....so much so that I found myself eating it
on it's own. A salad if you will. Next time I have left overs, I'm gonna try adding this in my sandwiches. Oh yes.
I've encountered many restaurants that coat the fish in batter to deep fry it for their tacos but I actually prefer eating the fish with somewhat of a freshness still in tact and this recipe does that job well.
I'm telling you, this fish taco recipe is legit. Gosh, that Martha Stewart knows what's up.
Have a great weekend. Xo.
Ingredients (Adapted from www.marthastewart.com) Yields: 4
1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and ground pepper
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeno chile, halved lengthwise, one half minced (I left the seeds in for a spicy kick)
2 tablespoons olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
1/2 cup fresh cilantro leaves
Procedure
1. In a large bowl, combine sour cream and lime juice; season
with salt and pepper. Transfer half the mixture to another container;
set aside for serving. Toss cabbage, scallions, and minced jalapeno with
remaining sour-cream mixture. Season again with salt and pepper.
2. In a large nonstick skillet, heat oil and remaining jalapeno
half over medium-high heat; swirl to coat bottom of pan. Season fish on
both sides with salt and pepper. In two batches (starting with larger
pieces), cook fish until golden brown on all sides, 5 to 6 minutes.
Discard jalapeno.
3. Meanwhile, warm tortillas according to package instructions.
4. To make tacos, fill tortillas with slaw, fish, and fresh
cilantro leaves. Drizzle with reserved sour-cream mixture. Serve
immediately.
