Tuesday, August 24, 2010

Fish Tacos

We had fish tacos for dinner tonight. They turned out great! Normally I think I'd use a corn tortilla for fish tacos but I already had some of these homemade wheat flour tortillas in the freezer so we went with what we had. I served up some homemade oven fries and some fresh cantaloupe on the side. The crisp coleslaw with a homemade yogurt dressing was a perfect accompaniment to the fish.-Amanda

Fish Tacos:
4, 6-8 inch flour tortillas (recipe HERE)
4 pieces of cod (or other firm fish)
marinade for fish:
    juice of one lemon
    1 tbsp olive oil
    pinch of red pepper flakes
     1/8 tsp ground cumin
     1 smashed garlic clove
     1/8 tsp oregano
     1/2 tbsp rice wine vinegar

1/8 of a head of cabbage
1 grated carrot
Sauce for coleslaw:
    1/4 cup greek style yogurt (or homemade yogurt that has been drained in a cheesecloth overnight to thicken)
    1 tbsp honey
    1 tsp mustard
    salt & pepper
    1/2 tbsp olive oil

Whisk all the ingredients for the fish marinade together and set fish in it to marinade for about 1 hour. Drain marinade away from fish. Cook in a very hot skillet until fish can be easily flaked with a fork.

To make coleslaw, mix the yogurt, honey, mustard, olive oil and salt & pepper. Cut the cabbage into very small pieces and add the grated carrot. Pour sauce on top and let sit for an hour.

Built taco with tortilla, coleslaw and fish. I also added a bit of diced raw red onion on top. I served with oven fries and cantaloupe on the side.

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