So… Tacos? I could eat them every day. Hubby…not so much. Kiddo and I wanted Tacos today, but we need to win over the big guy. What to do? I know….. Fish Tacos.
I have never made them before, but there is a first for everything. Time to do some research. I looked at some great recipes and decided to wing it. First thing to do … head to the fish monger. Headed down to Fresh Catch to check out the selection. Captain’s Cut Cod it is.
It’s a ‘I want to fake my own death, move to Mexico & live off Tacos & Tequila’ kinda day! – Unknown
- 1 lb. Captain’s Cut Cod
- Two radishes sliced paper thin
- Thinly sliced green cabbage
- Pinch of chili powder
- Pinch of cumin
- Sour Cream Lime sauce
- 8 corn tortillas
SOUR CREAM LIME SAUCE
- 1/3 cup sour cream
- 4 tbsp. mayonnaise
- 1 tbsp. fresh lime juice, more if needed
- zest of lime
I loved this so much, I could eat it straight.
Prepare the sauce and let it sit for 15 minutes or so in the fridge to stay cold.
Meanwhile, on med/high heat, warm up the tortillas in a cast iron skillet. A few minutes on each side and then layer between dish towels to stay warm.
Cut the fish into 1 inch pieces.
Now, warm up another cast iron skillet on med/high heat. Sprinkle a pinch of chili powder and cumin on each piece and add to hot skillet. Heat 2-3 minutes on each side. I found that a small spatula was the best way to flip the fish to prevent it from falling apart. Put the skillet in the oven at 350 to finish cooking.
Now it is time to eat. One corn tortilla, some fish, radishes, cabbage and the lime sauce!
They came out fantastic! My husband now loves Taco Tuesdays!
Allergy Information: Seafood, Dairy, Gluten Free, Nut Free