Wednesday, September 14, 2011

Fish Tacos

This is a perfect late summer recipe. Or anytime summer recipe. You can use your jalapenos, cilantro and cabbage. Add some fresh white fish, garlic, onions, corn tortillas, limes and avocado and you're set!

I was browsing Pinterest for some fish tacos and I came up with a lovely combination of three different elements. A cilantro sauce, a crema and a coleslaw. What did I do before Pinterest? These three separate components compliment each other very nicely.

Here are the ingredients:

First, I made the sauce. It's from this lovely blog, originally from Gwyneth Paltrow's cookbook (what doesn't that woman do?). It's pretty straight forward. I just threw it all into a small processor, chopped up the fish and added a little wine.

Cilantro Sauce
1 bunch cilantro
juice from 5 limes
1/3 cup olive oil, plus 2 Tablespoons for cooking
1 small white onion
2 cloves garlic
1 jalapeno **
1/2 Tablespoon garlic powder
1 Tablespoon cumin
1 Tablespoon paprika

2 pounds halibut

1/2 cup white wine
**If you want less heat, for your or your children, reduce or cut this ingredient.

Combine all ingredients except the fish and wine. Process until minced and smooth (but will have a few small chunks). It comes out to be a lovely orange-y green color. Chop the halibut into 2" pieces. Cook in 2 tablespoons of oil for about 8 minutes. Once cooked through (don't overcook!) add the wine. Once it's reduced and gone, about 2 minutes. Then add the sauce. Cook through for about 2 minutes. Turn off heat and set aside.

While the fish is cooking prepare the crema and slaw.

Here is the link to the crema recipe. 
  • 3/4 cup thinly sliced green onions, loosely packed
  • 1 cup chopped fresh cilantro
  • 3/4 cup fat-free mayonnaise
  • 3/4 cup reduced-fat sour cream
  • 4 teaspoon grated lime rind
  • 4 teaspoons fresh lime juice
  • 1 teaspoon salt
  • garlic clove, minced
I just used the same processor, rinsed it out, and threw all of these ingredients into it and blended. It turns out to be a lovely minty green color. Set aside.

Cabbage and Chili Pepper Coleslaw:

  • 5 ounces green cabbage, thinly sliced (1 1/4 cups)
  • 1/2 cup thinly sliced red onion
  • 1 poblano or pasilla pepper, halved crosswise, seeded and thinly sliced
  • 1 carrot, peeled and shredded
  • 1/4 cup cilantro, chopped
  • 3 tablespoons olive oil
  • 2 tablespoon lime juice, freshly squeezed
  • 1 tablespoon orange juice, freshly squeezed
In a medium sized bowl mix cabbage, onion, pepper, carrots and cilantro. For dressing, combine oil and juices in a small bowl. Season with salt. Toss with slaw. Chill until served. 

In my photos I just simply used plain cabbage chopped up but I did try this recipe previously and it's wonderful. Either way you make it, it'll be good.

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