What's for Dinner

Fish Tacos

If you're not a fish lover, these are the fish tacos for you! I don't like anything fishy smelling, flaky, or slimy, so when it comes to fish, I'm pretty limited.

I'm using Alaskan Halibut for my tacos, but cod or mahi will work too. A tip my mom taught me is to always dry your fish before you coat it with anything. I let it thaw then wrap in paper towels in the fridge for a few hours, changing the paper towels when they're soaked.

The marinade is made with garlic, lime, and cilantro which takes care of any fishy taste if there ever was one, and they come out really flavorful and these tacos couldn't be any faster! You're looking at twenty minutes cooking and marinating time!

 Alaskan Halibut Fish Tacos

1 lb white ocean fish
1 bunch of cilantro
lime juice from 2 juicy limes
1 clove of garlic
1/3 cup of olive oil
pepper
tbsp. orange juice

white corn tortillas
sliced avocado
cabbage or shredded lettuce
hot sauce or salsa

1) Once your fish is thawed and dried with paper towels, cut the skin off, and an areas that look dark. The white flesh is the least fishy, the red parts will taste more like the skin. Just run your knife along the inside of the skin. Discard anything fishy immediately! Cut fish into pieces about 2 1/2 inches long and about an inch thick. *You have to turn it on your grill pan so make sure the pieces are big enough that you can move them tongs, and you want to see nice grill marks.

2) Make the marinade by combining the bunch of cilantro, lime juice, garlic, salt, pepper, olive oil, and oj in a blender, food processor, or with an emulsion blender. It's going to look like a salad dressing or runny pesto.

3) Let the fish marinate no longer than 15 minutes. *The lime juice will start to cook the fish, so any longer than 15 minutes can make it tough.

4) Rub a grill pan with veg. oil and turn to medium high. You want your pan nice and hot. Add the marinated fish, cook 3 minutes MAX on the first side, and two on the bottom side.*Basically as soon as the meat of the fish goes from that translucent look to white, it's ready to turn! Watch it carefully, if it's overcooked it's not as good!

5) Wrap your corn tortillas in a damp dish towel, microwave them (in the towel) for 1 minute. You're steaming them, and they turn out nice and soft in a minute.

I like to serve mine on little white corn tortillas, with a light cabbage slaw or shredded butter lettuce, slices of avocado, and Tapatio.