Fish Tacos

Fish tacos are so simple and delicious to make at home, packed with fresh cabbage slaw and a squeeze of lime or jazzed up with exciting salsas, like the ever-popular Tropical Fruit Avocado Salsa or CreamyRoasted Poblano Salsa. Choose wild fish if you can!

INGREDIENTS:

SERVES 4 TO 6

4 tablespoons extra-virgin olive oil or avocado oil

1½ teaspoons ground cumin

¼ teaspoon ground cinnamon

Salt

½ cup fresh cilantro leaves, chopped (optional)

¼ to ½ teaspoon ground chipotle chile or chili powder (optional)

1½ pounds white-fleshed wild fish (such as halibut, mahi-mahi or cod), cut into 5-by-1/2-inch strips

8 to 12 corn tortillas

Fresh lime juice

Toppings:

Sliced Hass avocado

Matt’s Super Slaw (page 658), other slaw or shredded cabbage

Thinly sliced bell peppers

Tropical Fruit Avocado Salsa (page 824) or Creamy Roasted Poblano Salsa (page 825) (optional)

DIY Aioli (page 847) mixed with some chipotle chile powder (optional)

DIRECTIONS:

1 Preheat the oven to 350°

2 In a large bowl, mix 3 tablespoons of the olive oil with the cumin, cinnamon, and ½ teaspoon salt. Add the cilantro and chipotle powder (if using). Add the fish and toss gently to coat. Marinate at room temperature for no longer than 15 minutes.

3 Wrap the tortillas in foil and heat them in the oven for about 15 minutes.

4 Add 1 tablespoon of olive oil to the pan. Add the marinated fish and sauté until just cooked through but not falling apart. Thin pieces may take only 1 minute per side; thicker pieces may take a couple of minutes. The fish should be barely translucent when cooked—just make sure not to overcook it or it will be dry.

5 Add the cooked fish to a bowl and sprinkle a little lime juice over it.

6 Now all that’s left is to assemble your tacos! Place a small amount of fish in each tortilla and add slaw, a slice of avocado, and any other desired toppings. Fold up and enjoy!

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