Fish Tacos with Fresh Salsa
These fish tacos are light, fresh, flavorful, and easy enough to whip up on a weekday. But they feel so special, you'll want to throw a party.
Servings: 4
Ingredients
- 1 pound firm white fish such as mahi mahi, halibut, tilapia, snapper, or cod
- 2 tablespoons fresh lime juice plus ½ tablespoon lime zest
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 tablespoons canola or vegetable oil
- ½ teaspoon Kosher salt
- ¼ head of iceberg lettuce finely shredded
- Soft (6-inch) corn tortillas (about 3 per person)
- Light sour cream for topping
- Lime wedges for serving
- Diced avocado for topping optional
For the Fresh Salsa:
- 3 medium sized beefsteak tomatoes chopped
- 2 Jalapenos seeded and finely chopped
- 1 clove of garlic finely minced
- ½ cup of finely diced red or white onion finely chopped
- ¼ cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Agave
- Salt to taste
Instructions
- Make the fresh salsa first. Add the chopped onion to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This will remove their raw spicy bite. Place them in a larger bowl, along with the garlic, jalapenos, tomatoes, and cilantro. Add the lime juice, vinegar, agave, and olive oil. Season with salt to taste. Mix well and let sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. The salsa will get watery. You can serve it with the liquid or strain it. The juice is good served over yellow rice!
- In a shallow bowl, or small baking dish, make the fish marinade by whisking together the oil, cumin, chili powder, lime juice, lime zest, and salt. Cut your fish into a couple pieces, just so it’s easier to handle, and turn in the marinade until evenly coated. Refrigerate and let marinate for 20 minutes. If you marinate it longer than that, the acid can begin to cook the fish. Meanwhile, slice your lettuce and fixings, and warm the tortillas.
- Warm the tortillas by placing them in a dry pan, flipping to warm both sides, about 3 minutes total, or you can place directly on the grate of a gas burner. Wrap the warm tortillas in a clean dishcloth or aluminum foil and set aside while you prepare the fish.
- Place a large pan over medium high heat. Remove the fish from the marinade and place on the pan. Cook without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes. Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.
- Taste the salsa again and season. Drain the liquid if you want to. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with lettuce, fresh salsa, sour cream, and any optional garnishes.