So I’ve just spent the last 45 minutes trying to upload the recipe onto my blog W/O having to type it out and I have failed. So technically challenged…it’s scary. So since I type with super light speed, I’ve decided to just type the recipe out!!
A lot of you have responded to my fish taco status update(s) wanting the recipe. Welp….here it is! Credit for this recipe goes to the America’s Test Kitchen 30-Minute Suppers cookbook. It’s an amazing series of cookbooks that I absolutely love. (Thank you to Dan and Kim for introducing it to me!) Not one recipe in their cookbook is nasty. Well…one dish I made I didn’t care too much for, but that’s it. Just ONE! LOL! You can get their cookbooks online or at a bookstore. They also have little mini cookbooks as well and you can pick those up at Sprouts or Central Market. Anyway, enjoy and happy eating!!! Making SHRIMP tacos tonight!!!! Here’s the recipe:
Grilled Fish Tacos w/ Cilantro-Lime Crema serves 4:
½ cup LIGHT or FAT FREE Sour Cream
1 teaspoon grated zest and 2 tablespoons
juice from 1 lime
½ cup finely chopped fresh cilantro
1 teaspoon ground cumin (yummmyyy)
Salt and pepper
4 plum tomatoes (about ¾ pounds),
Halved lengthwise and seeded
1 jalapeno chile, seeded (optional…me don’t like jalapenos)
2 tablespoons vegetable oil
1 pound skinless HALIBUT FILLETS, cut into 4 x 4-inch pieces
12 (6-inch corn) tortillas, warmed
1. Combine sour cream, lime zest, 1 tablespoon lime juice, ¼ cup cilantro, and cumin in bowl. Season with salt and pepper.
2. Brush tomatoes and Jalapeno with 1 tablespoon oil and season with salt and pepper. Grill (sauté) vegetables over hot fire until lightly charred and tender, about 2 minutes per side. Remove skins from tomatoes and process in blender with jalapeno, remaining lime juice and remaining cilantro until smooth. Transfer to bowl and season with salt and pepper.
3. Brush fish with remaining oil and season with salt and pepper. Grill (sauté) fish over hot fire until lightly charred and just cooked through, about 3 min per side. Transfer to platter and tent with foil. Grill (or put over open flame stove on LOW) tortillas until heated through and lightly charred, about 15 seconds per side. Transfer to platter with fish.
4. Spread each tortilla with sour cream mixture. Slice fish crosswise into ½-inch pieces. Flake fish and divide pieces among tortillas. Spoon tomato mixture over fish. Serve, passing the remaining sour cream mixture at table.
**NOTE** If you’re brave enough you can actually GRILL the fish and veggies on the grill. But when this recipe says “grill” I quickly realized that you can do alllll the cooking by sautéing the fish and the veggies.
Wise words from the Me…..the amateur foodie: Food should be experienced and enjoyed. Next time you sit down to eat, slow down and EXPERIENCE what you are eating. It will taste better.