Adapted from Good Fish by Becky Selengut
For many people, January means diets and waiting in line to the use the treadmills. These tacos are healthy, but are good enough to serve at a dinner party.
I made these with cod, but any white fish or even shrimp will do. Don’t like fish? Use chicken, just let it sit in the marinade for at least an hour. Pile on your favourite vegetables. I used tomato and avocado, because they were on sale at Farm Boy. They also go well with corn, cabbage, or black beans. Don’t skip out on the charred red onions and peppers though, they are amazing. These tacos are sweet, sour, and spicy, and they take a little over 20 minutes to prepare.
Ingredients:
2 white fish filets (tilapia, haddock, or halibut)
1/2 a red onion
1 jalapeño
1 lime or 1/2 a lemon
1 tomato
1 avocado
4 tortillas
2 tablespoons of olive oil
1/2 tablespoon of salt
black pepper to taste
Method:
Cut the onion into thin slices. Slice the jalapeño in half, remove theseeds, and chop into thin slices. Put the veggies in a large ziplock bag or bowl. Add the zest and juice of the lime. Add salt, pepper, and 1 tablespoon of olive oil. Mix everything together.- Place fish in the marinade. Seal the bag tightly. If using a bowl, cover with plastic wrap. Put it in the fridge for 15 minutes. Don’t let it marinate for longer than that, or you might end up with fish soup.
- Now is a good time to slice the tomato. You can slice the avocado as well, but give it a good dousing of
lemon or lime juice or it will go brown.
- Put a frying pan or grill pan on medium-high heat. Add the remaining olive oil. Carefully take the fish filets out of the marinade with a spatula and fry it for three to four minutes on each side, or until golden. Remove the fish from the pan.
- Cook the marinade on high heat, stirring constantly, for five minutes, or until the onions are cooked and a little charred.
- Fill the tortillas with fish, onions, and the other vegetables. Use about half a filet per tortilla.
Time: 25 minutes
Servings: 2
