Simple Fish Tacos
If we ran the world, we’d be fans of tacos every day. The options are endless. Here, we’re sharing a classic, tried and true go-to fish taco recipe that is quick, simple, and a crowd pleaser. We think it’s best to use the recipe below as a guide for your fish taco, taco Tuesday, tacos.every.day occasions.
Use fresh, sustainably harvested white fish that is mild in taste - cod or halibut are good options. Next, combine with a few quality spices, a little salt, and a dash of citrus. From there, improvise with what you have on hand. Cilantro, onion, tomatoes, etc. Get creative! All you have to do is bake, shred, top on your favorite tortilla and serve. If you want to prep in advance or spend a little more time in the kitchen, whip up the toppings the weekend before or a few days before to have on hand and then use throughout the week. Our delicious Green Chile Yogurt Crema is good with chips or rice/bean/veggie bowls and will last up to a week in an airtight container in the fridge.
Takes: 25 minutes
Serves 4 (2 tacos each)
1 ½ lbs fresh cod
1 tbsp olive oil (or coconut oil)
Juice of 1 lime
Juice of ½ orange
½ tsp cumin
¼ red onion, finely sliced
¼ cup finely chopped cilantro
8 blue or yellow corn tortillas
Shredded cabbage to top
Drizzles of Hatch Green Chile Yogurt Crema (optional)
Chiltepin & Piñon Vinegar Pickled Onions (optional)
Preheat oven to 375. Cut cod into even sized pieces so it will evenly bake - about 3-4 pieces and place in a glass baking dish. Mix marinade together - olive oil, citrus, spices, onion, cilantro - and coat fish. Let the fish sit in the marinade for at least 10 minutes, turning once to fully coat. Place in the oven and bake for 10-12 minutes or until fish is flaky and fully cooked.
While the fish is cooking, warm your tortillas in cast iron or quick round in the microwave. Keep warm in a tortilla warmer. Finely shred cabbage (a mandoline works well for this).
Remove fish from oven and shred. Place equal amounts on each warm tortilla and top with shredded cabbage, squeeze of lime, and Green Chile Yogurt Crema. Drizzle with your favorite salsa or hot sauce. Serve and enjoy while warm.
Cook's notes: There are so many variations to make this dish just yours. Top fish with an onion/cilantro mixture too or your favorite salsa. We’re also big fans of our Chiltepin & Piñon Vinegar Pickled Onion too. If you’re not into dairy, it’s easy to omit the green chile yogurt crema or sub a non-dairy yogurt (almond makes a good substitute in this instance).
