May 23, 2007

Fish Tacos

6 firm, white fish fillets
3 tablespoons tequila
juice of 1/2 lime
1/2 teaspoon cumin
2 small hot chiles, seeded and minced
1/2 pint cherry tomatoes, halved
1 green onion, chopped

to serve:
corn tortillas (small size)
sour cream
additional lime juice
hot sauce (I used Tabasco brand chipotle pepper sauce)
finely shredded red cabbage

Whisk together the tequila, lime juice, chiles, cumin and salt/pepper to taste. Pour into a resealable bag and add the fish. Marinate about 10-20 minutes or until you get bored and hungry and want to eat. Spray a nonstick pan with cooking oil or heat up 1 tablespoon olive oil. Cook the fish until cooked through, about 5 minutes, flipping once. Meanwhile, mix the green onion and the tomato together. Sprinkle with salt, pepper and a tiny bit of lime juice. Set aside. When the fish is cooked through, remove it to a plate and cut into slices. Microwave the corn tortillas between damp paper towels for a few seconds or until they are slightly warm and soft. Place the fish in the middle of the tortilla. Sprinkle with additional lime juice if desired. Top with tomato/green onion mixture, avocado*, shredded red cabbage, hot sauce and sour cream. Serve.

Yield: about 6-8 tacos.

*which I didn't do, as avocados were $2 each at the store today, but that I think would taste really good.

My thoughts:
I wish I had a better name to call these besides fish tacos, but I have no idea what that would be. Fish taco sounds so prosaic for what is truly a taste sensation. Incredibly quick to make and really fresh tasting, perfect for a outdoor meal. I think this is one of my new favorite meals and this is from someone who (I am pretty sure) until today and never even had a fish taco.