Follow our family's journey as we seek to nourish our souls with music and literature, good company, great cooking, time spent in nature, and always, the love of Christ especially through the sacraments of His Church.

Thursday, February 14, 2013

Fish Tacos - not just for Lent!

From the "too-good-not-to-share" category! We adapted this most amazing recipe from Since we are too lazy to batter and fry our own fish, we pick up some fillets from the fish place and break them into taco-sized pieces. We also prefer flour tortillas to corn (most of us, anyway.) To save even more time, a bag of slaw mix from the grocery store is ideal for the topping, and is more colorful as well. Word to the wise: a full teaspoon of cayenne makes the sauce very, very spicy! For the more timid, a 1/4 teaspoon is plenty. Here's our amended recipe, with a link to the original below: 

Fish Tacos

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper, or to taste

Fried Fish
Flour or corn tortillas
½ head of cabbage, chopped, or slaw mix
Chopped cilantro
Pico de Gallo, optional

In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.
Top with cilantro and pico if desired.

Enjoy, friends!
Original recipe here.

Photo: courtesy

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