Monday, February 28, 2011

My Perfect Fish Tacos

Before I talk about tacos I wanted to wish my wonderful husband a Happy "Anniversary". We were married 7 years ago in Jamaica on February 29, Leap Day.  We celebrate on the 28th of February.  I have had so much fun these past 7 years.  I can't wait to see what kind of crazy adventures we get into next.  Hopefully there are tacos involved!! 

See a pic of us on our wedding day after the tacos.
Now back to the delicious stuff:
Miami has a hold on me.  I ate so many fish tacos there that I am going through withdrawal.  I will admit that I have a taco problem and when I was pregnant with PB I did eat tacos 8 times in 6 days.  What can I say, I love tacos.  Even now I eat them at least 1-2 times a week, more if Hubby is traveling.  I usually eat beef tacos and now my taste buds have been turned onto the fresh taste of fish tacos.  When we got back from Miami I set out to combine everything I liked about all the fish tacos I ate into one perfect fish taco.  It took 3 tries but I did it!  I love the cool guac spread against the hot and spicy fish with the juicy tomato and crunchy red cabbage.  All wrapped up in 2 corn tortillas with a squeeze of fresh lime.  Perfection.  My Mom just went to Hawaii and she told me about their fish tacos, they had fruit on them.  I think I might need to go to Hawaii to try those :) Hey Hubs, how about next year for our 8th/2nd Anniversary?


My Prefect Fish Tacos- recipe by me! serves 2

Guac Spread:
1 avocado
pinch salt
pinch pepper
pinch garlic powder
pinch mex chili powder
pinch onion powder
juice from 1/2 lime

While you are defrosting the fish, make the guac spread.  Combine all ingredients in a bowl and mash using a fork or pastry blender until the avocado is smooth.  Place in the fridge until ready to serve.

Taco:
firm fish- 1 filet per person cut into 4  equal slices. (I use fresh frozen cod or mahi-mahi whichever is cheaper)
olive oil
salt
mex chili powder
garlic powder
chipotle chili powder
tomato, sliced thin
red cabbage sliced thin
corn tortillas, 2 per taco
1/2 lime cut into wedges for garnish


Place a pan on medium heat with a few tablespoons of olive oil.  Lightly coat all side of the fish with a sprinkle of salt, mex chili powder, garlic powder, and chipotle chili powder.  When the pan is hot, place the fish in the pan.  You want to cook the fish on all sides until they get a little brown.  Don't over cook the fish.  Depending on how thick your fish is, cooking could take 5-10 minutes.  Watch the fish closely.  While you are cooking the fish, heat up the tortillas.  I heat them on a flat pan on the stove and rotate them while I watch the fish.  

Assembling the tacos:  Place 2 corn tortillas on top of each other.  Spread 1/4 of the guac spread on the tortilla. Top with 2 hot pieces of fish, sliced tomato and red cabbage.  Serve with lime wedges and top with lime juice just before you dig in.  

February 29, 2004 
Negril, Jamaica

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4 comments:

Sam {fitnessfoodandfaith.blogspot.com} said...

i'm sure your wedding was amazing! jamaica?! how cool! love the sound of these tacos.

Jennifer said...

awwww how cute are you two in your sunglasses!!! I tried to get my husband to wear his shades for a few fun wedding pictures but he was in uniform and refused. So I ran around in my friends aviators all day!

i'll go to hawaii with you for those tacos! and the ones you made look stellar -- I have got to add this to the menu now that it's warming up in NC!

xoXOxo
Jenn @ Peas & Crayons

Marlie @ Crafting, Cooking, and Cats said...

Found you over at Not Just a Housewife! I tried to make fish tacos just this week and they ended up being horrible. :( I'm going to try your recipe next time!

Christina said...

Mmmm I love fish tacos and I can't wait to try your version! I agree that a cool/spicy combo is the best!

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