We love fish tacos. It’s always a must when we see them on the menu at a restaurant we’d trust for fish (come on, you know what I mean!). We haven’t attempted them at home very often, but the few times, we have made them, they were good. Tonight we tried a new recipe and it was AMAZING! If you like it spicy, add jalapeno to your pico and/or crema! This recipe makes 6 tacos – and only about 200 calories per taco!
PICO DE GALLO
1 cup diced tomatoes
¼ cup chopped red onion
2 Tablespoons chopped cilantro
Lime juice to soak other ingredients
¼ teaspoon kosher salt
1/8 teaspoon black pepper
Toss all ingredients together and set aside.
CREMA
1/4 cup mayonnaise (we used light mayo)
1/4 cup sour cream
1 tbsp lime juice
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp dill weed (dried)
Mix all ingredients together and set aside.
GRILLED FISH TACOS
1 pound of cod
Paprika
Salt and pepper
Cooking spray
4 flour tortillas (we used the Mission Fajita size)
shredded cabbage
Heat your grill. Spray the grill top, cast iron skillet, or a fish cooking thingy for the grill (technical term) with cooking spray. Lightly sprinkle the fish with paprika, salt and pepper (not too much salt!). Cook 3-5 minutes or until the fish becomes opaque on the sides. Try not to flip it too early or it will fall apart. Flip them over and cook another 3-5 minutes. Serve with pico de gallo, crema, and any other toppings you like (obviously I like cheese!).
Pico de gallo and taco recipe adapted from Barbara Cooks
Crema sauce adapted from Food.com
