Growing up, tacos were a school lunch food, and something we sometimes ate at friends’ houses, but not a regular feature at our table. We just didn’t eat much Mexican or Tex-Mex in our family, in restaurants or at home.
These days, I’m making up for lost time. I love Mexican and Mexican-inspired food (authentic or not). I would probably eat tacos once a week if I could. Ground beef, steak, fish, chicken, pork, vegetarian… do many options, I never get bored.
I like tilapia for fish tacos because they’re inexpensive, always available and have good flavor and texture. I often use the individually packaged 4 oz. frozen fillets (2 fillets for a single serving works well). Most fish is best served immediately, not as leftovers. I only cook what I need, but I often make it two days in a row since I already have the ingredients.
Fish tacos are typically made with corn tortillas rather than flour. They aren’t as sturdy, and they break easily, especially if there’s a lot of liquid. Some people use a double layer of tortillas. I just eat quickly, and finish off anything that falls out with a fork. :) To make it paleo, replace tortillas with butter or romaine lettuce leaves.
I love fish tacos with my canned summer corn salsa. So good! Make your tacos hotter with a spicy salsa, jalapenos, or a dash of siracha, or include a shake (or three) of red pepper when seasoning the fillets.
For every 2 people:
12-16 oz. firm white fish fillets, such as tilapia or mahi mahi
Cumin, salt and pepper to taste
2 limes, divided
4-6 corn tortillas
Shredded cabbage, diced avocado, salsa, sour cream/creme fraiche, or your favorite toppings
Pat fish fillets dry with paper towels. Place fish in a shallow glass dish and season both sides with cumin, salt and pepper. Finally chop a couple tablespoons of cilantro leaves. Pat into fish. Squeeze the juice of one lime over the fish. Drizzle with olive oil. Flip the fillets a couple times to coat. Cover and refrigerate 15 minutes.
If desired, whisk together a lime sour cream sauce with about 2-3 tablespoons sour cream or creme fraiche and 1 tablespoon lime juice.
Brush a grill pan with olive oil. Heat over medium heat. Grill tortillas until lightly brown. Wrap in paper towels and store in the microwave to keep warm.
Increase heat to medium-high. Shake excess marinade from fish. Grill fish until the center is opaque and the fish flakes with a fork.
Assemble tacos: load tortillas with pieces of fish, cabbage, lime sour cream sauce, avocado, salsa, extra cilantro, or other favorite toppings.
Serve immediately with lime wedges. And possibly a margarita on the rocks.