Fish Tacos

Here’s to learning to trust your skills. Cheers!

This recipe is a little difficult to make, but completely worth it. Now, it is not hard, you just need to figure your own way around the sauce. But, otherwise it is fast and easy. Typically, what I do with this sauce is add a small amount of lime and Jalapeno at a time, until you find the flavor you prefer. Here is chance for you to use your skills.

8 oz white fish (Halibut, Mahi Mahi, Cod are my favorite) makes 2 tacos

– Tortilla you can also wrap them in lettuce if you’re watching your carbs/paleo
– 1/4 head Shredded cabbage
– 1/2 cup cilantro finely chopped
– Jalapenos
– Mayonnaise, (olive oil version has ½ the calories and twice the taste)
– Limes
– 1 Avocado sliced

If you noticed, I didn’t mention how much of each item to use. This is because most people will have a different preference for the amount of sauce, lime as well as spice.
Basically, you will use approximately 1 cup of mayonnaise and add the juice of limes so the consistency becomes slightly less thick than regular mayonnaise. You don’t want a watery sauce. Then add Jalapenos and blend it in a bullet or food processor, until the Jalapenos are finely blended. Add salt and pepper to taste. Add the salt and pepper as you go. It is important to know that salt tones down the flavor of lime so it is best to add it after the lime and a little at a time.

I prefer to grill my fish; it is healthier and tastes better. To grill fish, use aluminum foil and spray the foil with Pam so the fish doesn’t stick to the foil. You don’t want to overcook the fish, so grill it on medium heat for approximately 4 minutes on each side or until it turns white as opposed to opaque.

Putting it together, place about 3-4 oz of fish on each taco, add cabbage, taco sauce, avocado, sprinkle with cilantro and serve.

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