Here is a mouth watering fish taco recipe I found in the April edition of Alive. I’ve wanted to make this for awhile but both my husband and I are from coastal provinces so we’re a little snotty when it comes to eating seafood in land-locked Alberta. But, we did find an amazing fish store (with great steaks too) in Crowfoot Plaza and decided to give it a try.
Now, I’m not a fan of cabbage so I tweaked the original recipe, Fish Tacos with Pickled Shallots. I did make the pickled shallots but forgot to use them. So here is what I used:
- one pound halibut or other white fish (I used haddock)
- 3 tablespoons olive oil
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup cilantro leaves
- half a lime
- 2 avocados
- Bunch of romaine lettuce, chopped
- 8 small tortillas (see recipe below)
1. Rinse the fish and pat dry. Cut into two-inch pieces.
2. Add the olive oil and spices. Add in fish and combine. Set in fridge for at least 30 minutes.
3. Cook fish on medium heat in a non-stick frying pan for 1-2 minutes on each side.
3. Cut up avocado. Add lime juice and cilantro and mash together.
4. Assemble. Place avocado mixture on base of tortilla. Add lettuce, fish, salsa and cilantro.
As for the tortilla recipe, it’s pretty darn easy to make. I would make them 10 minutes or so before you start to cook the fish so they’re still warm when you eat them. I got this from an older Moosewood recipe book.
- 1 cup flour
- 1/2 teaspoon of salt
- 1/2 cup water
- a little oil
Like I said, pretty basic stuff.
1. Combo flour and salt in a bowl and slowly add water. Stir until combined.
2. Transfer to the counter and knead for a couple of minutes. Add extra flour if needed.
3. Break into six dough balls. Roll them flat, about 1/8 inch thick.
4. Place on lightly oiled tray and cook fr 10 to 15 minutes (watch closely, as they cook quickly).