Fish Tacos with creamy cilantro sauce.

The best fish tacos!

Sometimes it seems like there isn’t much that a northwest girl can eat from the garden in early spring. These fish tacos used baby carrots, lettuce and cilantro from the “toy box” Sweet onions from the Snohomish farmers market kept the flavor local. You can find the original creation at 

1. Marinate the Fish

1 Tablespoon lime juice

1 Tablespoon EV olive oil

1 Tablespoon soy sauce

Combine the liquids in a 1 gallon zipper bag. Add 1 lb white flesh fish. Press out the air, making sure the fish is swimming in the marinade. Refrigerate for a half hour to an hour.

While the fish marinades:

2. Creamy Cilantro Sauce

1/4 cup mayonnaise or plain yogurt (or a combination of the two)

1 Tablespoon lime juice

2 Tablespoons chopped cilantro

1 clove garlic pressed

1/8 teaspoon cumin

Combine the sauce ingredients in a small bowl and whisk until smooth. Set at the ready.

3. The Vegetables

1/2 cup shredded cabbage

4 large lettuce leaves (the equivalent of 4 Romain leaves) roll and thinly slice

1 carrot, grated

1/4 cup sliced onion

1 Tablespoon each: EV olive oil and lime juice with Salt and pepper to taste

Combine  the vegetables in a small bowl. Whisk together the oil, lime juice and salt and pepper. Dress the vegetable mix with the dressing. Set at the ready. note: If I have white onion then I use red cabbage. If I have a red onion I use green cabbage.

4. Broil the Fish

Preheat broiler. Remove the fish from the bag to broiler pan. Throw away any leftover marinade. Broil the fish for 10 to 15 minutes.

While the fish cooks Heat corn tortillas in a non-stick pan (about three minutes each or until hot to touch) or in a quilted cloth microwave bread bag (about 12 seconds per tortilla). Grate your favorite cheese.

Slice the cooked fish into taco size portions, about 1 inch wide by the length of your tortilla. Good fish is prone to flake. It is fine if you need to line up portions of fish to fill the tortilla. Spread cilantro dressing in a line on the tortilla. Lay a slice of fish on the sauce the length of the tortilla.  Sprinkle a layer of cheese on the hot fish, add a layer of vegetables. Roll up the tortilla and serve hot.

Salsa, tomatoes and avocado are all good additions.

original recipe from Cookus Interruptus, where there is a cute video of the process.


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