I asked on my Facebook page yesterday what you guys wanted to see today; Sweet or Savory. I was shocked, but the savory won out in a landslide. And the request was for healthy savory. I had a different dish I was going to share, but I will save that one for later. I almost forgot about these tacos, so I am glad you guys sent me searching through my drafts. If you don’t follow me on Facebook, make sure you do. We have lots of fun sharing things over there!
These fish tacos were something that my brother came up with. My mom was putting together a cookbook for my cousins wedding, and this is one of the recipes he contributed. My brother went to culinary school, so it is no surprise that he has some killer recipes that come out of his kitchen. He is pretty proud of this sauce, and I have to say it is pretty darn good. We had leftovers, and put it on chicken, used it as a sauce for quesadillas, and even put it on a sandwiches. I wanted to mix it with chicken and use it as a filling for empanadas, but I didn’t get around to it. Guess I will have to make it again!
I used cod fillets because that is what my store had on sale at the time. Tilapia, Mahi Mahi, Haddock or any other mild white fish would all work really well. So use what you can find, that is a reasonable price. Diced avocado would also be perfect on top these fish tacos. My 8 year old went crazy for these tacos. He loves just about any kind of fish, but I wasn’t sure what he would think of these. He was asking for more after the 2nd taco, so I think that is a pretty good sign they are good! If you are looking for a side, this Healthy Mexican Rice would be perfect.
- 1 pound cod fillets (or other white fish)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp salt
- 2 Tbls olive oil
- 1 1/2 cups diced tomatoes
- 1/4 cup red onion , finely chopped
- 1/4 cup fresh cilantro
- 1 clove garlic , minced
- 1 tsp olive oil
- 2 pablano peppers
- 1 large red onion , quartered
- 1 Tbls white wine vinegar
- 1 lime , juiced
- 1/3 cup sour cream
- 1/4 cup cilantro
- salt and pepper to taste
- Corn Tortillas
- Shredded cabbage
- Avocado , diced
Prepare the Pico de Gallo. Mix all of the ingredients together. Store in the fridge until ready to serve.
Preheat broiler or grill to medium high heat.
Prepare the Pablano Sauce. Rub pablanos and onion with olive oil. Grill or place under the broiler until slightly blackened, rotating as necessary. Place the pablano peppers into a plastic bag, let sit for a few minutes. After a few minutes remove the peppers, and peal away the skin. Remove the seeds and stem, and place in a blender. Add the onion quarters and the remaining ingredients for the sauce. Blend until smooth. Season with salt and pepper to taste. Store in the fridge until ready to serve.
To prepare the fish, mix oil and spices into paste. Smear on cod. Grill or broil the cod for few minutes per side, until it flakes apart.
Serve immediately over warm tortillas topped with pico de gallo, pablano sauce, shredded cabbage and cheese.