I recently saw a picture of fish tacos that looked great and I have been wanting to recreate them. So today when the sun finally decided to come out I thought it would be a perfect celebration dinner. Plus I happened to find some wild cod that I thought would work well.
There are basically three steps to making these fish tacos. First I marinaded the fish, second I made a roasted pepper salsa and third a quick avocado cream. The combination of these three things together made these fish tacos amazingly unforgettable. The taco "shell" was a big romaine leaf but to be honest I think the leaf got in the way. Either way, you decide.
- 2 big pieces of cod fillets or halibut
- 1 jalapeno pepper, finely chopped
- 1 lime, juiced
- zest of 1 lime
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- Place cod in a shallow pan. Mix all the ingredients together and pour over the fish. Allow to marinade for a few hours if you have time.
- Grill over medium heat for 3 - 4 minutes a side depending on the thickness of the fish.
Roasted Pepper Salsa
- 3 - 4 mixed peppers, roasted (I used yellow, red and orange)
- 2 jalapeno peppers, roasted
- 2 cloves garlic, finely minced
- 1/2 cup cilantro, roughly chopped
- 1 scallion, thinly sliced
- 4 - 5 mint leaves, chopped
- 2 tbsp olive oil (I used a spicy pepper infused olive oil)
- juice of one lemon
- juice and zest of one lime
- salt and freshly cracked pepper to taste
- Rub both types of peppers with olive oil and roast on the grill over high heat until black. When they have been blackened on all sides remove to a large bowl and cover bowl with plastic wrap. Let the peppers cool down for 10 minutes. Remove, and using your fingers, peel the black skin from the peppers. Slice the peppers, remove the seeds and dice.
- Add the chopped peppers to a medium sized bowl and add the remainder of the ingredients. Set aside.
- 3 ripe avocados
- juice of one lime
- 1/4 cup sheep yogurt
- 1/2 tsp ground cumin
- sea salt and pepper
- Mix all the ingredients together until smooth and creamy. I found an amazing sheep yogurt that is out of this world but goat or cow yogurt would be fine as well. You could use a food processor to blend for a smoother consistency.