You know those people in your life with whom you rarely spend time or see, but when you do, you remember “Oh yeah, they’re great – I love them!” Well that’s pretty much my relationship with fish tacos. I just tend to forget about them. When I see them on a menu, however, I ask myself “why do you always forget about fish tacos?” Then I ask the server in a “When Harry Met Sally” kind-of-way: “What kind of fish is it? Is it battered? Fried? What kind of tortilla?” Because of course, I only love fish tacos the way I love fish tacos. (Imagine that?) Often the answers: “The fish is tilapia” (no offense, but blech). “Yes, they’re beer-battered and fried” (not calorie-worthy) and/or “The tortillas are flour and no, we don’t have corn tortillas.” And-Poof! Just like that, my brain, belly and memory have all moved on.
So how surprised/happy was I to see this month’s Recipe Redux theme: “Show us your healthy and creative take on the taco.” I am not sure how “creative” this recipe is, but I can assure you they’re tasty, healthy and super easy to make. The Tomato/Avocado salsa can also be served as a party app. as it combines all the deliciousness of salsa and guacamole but is lower in fat and calories than straight up guac.
I am not why sure dinner “theme nights” tend to make dinner a little fun, but I think they do. Akin to “Meatless Monday” I think I might bring back “Taco Tuesday.” When you scroll to the bottom of this post you’ll find tons of really creative taco creations from my fellow Recipe Reduxers. I assure you, neither you nor your taste buds will get bored any time soon! Draining the tomatoes makes for a thicker, less watery salsa consistency. I like cod because it’s a firm, mild fish whose flavor lends nicely to the Tex-Mex spices. I bought 6 (6-ounce) portions of frozen, wild-caught cod for $17.99 at Whole Foods. Three dollars per serving for sustainable seafood is a great deal in my book!
- 2 (6 ounce) cod fish filets (or any firm white fish of your choice: red snapper and halibut work well too)
- 4 corn tortillas
- 2 tsp. vegetable oil
- 1/2 cup chopped cilantro
- 1/4 plain, nonfat Greek yogurt
- FOR THE SALSA
- 1 cup tomatoes, chopped
- 1/2 tsp. salt
- 1/3 cup scallions (or red onion), chopped
- 2 T. lime juice
- 1 cup cubed avocado
- 2 T. jalapeno, seeded, finely chopped (less if you don't like spicy)
- Lime wedges for garnish
- FOR THE RUB:
- 1 tsp. Chipotle chili powder (or regular chili powder if you prefer less spicy)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. coriander
- Preheat oven to 200 degrees.
- In a small bowl, combine tomatoes with lime juice and salt. Allow to "marinate" for 15 minutes, or while you're prepping the other ingredients.
- Put tomato mixture in a sieve or fine bore colander and place over a bowl to drain out excess juice.
- While tomatoes are draining, combine the Rub ingredients.
- Pat the fish filets dry with a paper towel. Sprinkle rub ingredients evenly onto each filet, turning to coat other side. Allow filets to rest.
- Add avocado and jalapeno to tomato mixture. Combine well.
- In a large skillet, heat the vegetable oil on medium-high heat.
- When hot, add fish to pan. Do not touch (do not move, flip or adjust fish) for TWO minutes. Sear for one more minute, then flip each filet. Sear for another 2-3 minutes on the second side, depending on how thick your filets are. Flip fish only ONCE. Use a meat thermometer to check for doneness - 135 degrees. Do not over cook.
- Remove fish from pan, place on an oven proof dish and keep warm in the oven.
- Wipe out skillet and return to heat.
- Heat each tortilla one by one flipping once. As each tortilla is warmed or toasted, whichever you prefer, place on a plate covered with a warm, wet, clean dishcloth or paper towel.
- Remove fish from oven and cut each filet into 4 portions.
- Place two portions of fish in each tortilla, top with avocado salsa.
- Add a teaspoon or two of yogurt and sprinkle with cilantro.
- Garnish with lime wedges and serve with a green or cabbage salad.
- Serve immediately. NOTE: Sear fish and warm tortillas just before you're ready to serve. Don't leave the fish in the oven more than a few minutes or it will dry out.