This is what Sarah at Pink of Perfection had to say about fish tacos:
“The first time I went to San Diego and learned about fish tacos, I’ll be honest: I thought they sounded kind of yucky.”
Some of the words that came to my mind the first time I learned of fish tacos: revolting, sac-relig, gag me with a spoon.
Scrolling through my RSS reader I saw the photos of Sarah’s fish tacos and my mouth started watering before I even knew that there was fish involved. I figured this was a sign that I should perhaps give them a try. What’s one little fish taco going to do?
I’m glad I decided to give the fish tacos a whirl. I have, as the title of this post suggests, seen the light. They were delicious. Spicy and refreshing, it was like we were eating dinner next to the ocean, not in our tiny little orange loft. We ended up scrapping every last crumb off our plates that night, the tacos were just that good.
I urge you to give them a try, you might just be surprised.
Fish Tacos
Adapted from Pink of Perfection
Serves 2
Ingredients:
1/2 pint grape tomatoes, halves
1 avocado, diced
Juice of 1 lime
1 green onion, thinly sliced
3 tablespoons cilantro, chopped
1 Jalapeño pepper, minced (with seeds)
1/2 pound tilapia fillets
1 garlic clove, minced
6 corn tortillas (small size)
2 cups shredded lettuce
1/4 cup crumbled feta cheese
Method:
1. Preheat broiler. Place fish on a small, rimmed baking sheet. Mix garlic, 3 tablespoons of lime juice and 1/3 of the jalapeños in a small bowl. Brush onto fish and season with salt and pepper. Cover loosely with plastic wrap and let stand in the fridge for about 15 minutes.
2. Mix tomatoes, avocado, onion, cilantro, 2/3 of the jalapeños and about 2 tablespoons of the lime juice in a small bowl. Season with salt and pepper.
3. Wrap tortillas in foil and place in the hot oven to warm through.
4. Place fish under the broiler and cook about 6 minutes — until center is opaque. Cut into 1-inch cubes.
5. Top tortillas with lettuce, fish, avocado salsa mixture and sprinkle with crumbled feta cheese.
6. Enjoy, while dreaming of the ocean!
I never knew you had a food blog! Your site is gorgeous, and absolutely drool worthy. Fish tacos look phenomenal, must try these..
I would totally douse these with hot sauce too…
Thanks, Gillian. Writing and eating are two of my favorite things, so it’s great to put them together.
The tacos were actually surprisingly spicy with one little jalapeno. The original recipe called for three teaspoons of minced jalapeno, but I used the whole thing, seeds and all.
You know what my first experience with fish tacos was? California, Feb 2006 — Martin comes back to our hostel room drunk on beer after just eating 2 fish tacos… he’s being and loud and obnoxious and decides he wants to sleep in MY rickety, top bunk, hostel bed. I got a whiff and I started kicking him away in fear.
Moved out the next morning and got a private room with a lock (of course).
Am I really ready to venture to my dark place and try this recipe?
…Maybe. I’ll keep you posted.
[...] Since that night I’ve pretty much wanted to eat barbeque all the time, but in an effort to be a little more health conscious I’ve been eating stuff that’s been a little less artery clogging . Like baked salmon. Or lentil salad. Or a fish taco. [...]
[...] one of many food combinations that I would not let cross my lips. Remember what I first said about fish tacos? I’ve probably said the same things about a tuna melt at one time or [...]
[...] watermelon and feta salad would have garnered the same reaction from me as my (former) reaction to fish tacos. No way, no how, that’s just plain [...]