KD received a very special package in the mail yesterday… a tortilla press! In honor of her new possession, we decided to make some fish tacos with homemade tortillas last night. KD was in charge of the tortillas, using this recipe that she found online. As she formed balls of dough, pressed and lightly toasted them on a nonstick pan, I marinated and grilled the fish and chopped up our taco fixings – only to place them in my beautiful Spanish serving dish that my brother got me for Christmas last year.
Grilled Fish Tacos (serves 4)
- juice of 2 limes
- juice of 1 orange
- 1 TB olive oil
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- 2 large fillets of Cod
Optional Fixings: corn tortillas (homemade or purchased), red cabbage, jalapeño, scallions, cilantro, avocado, limes, shredded cheese, hot sauce, salsa, sour cream (or Greek yogurt to be more healthy), pickled onions, pickled peppers… anything your heart desires!
In a small bowl, combine the first seven ingredients and mix well. Add the fish fillets and seal in an airtight container or Ziploc bag. Refrigerate for 20-30 minutes.
Heat a nonstick skillet or grill pan over medium-high heat and add a touch of cooking spray. Cook the fillets for about 4 minutes on each side, or until opaque and flakey. Transfer to a serving dish alongside your taco fixings and tortillas.
The thing I love about fish tacos at home is that you can customize each one to your liking. The first one I had was super spicy and needed a little more sauce and zest so I added the Greek Yogurt with lime on the second one. I also sliced some carrots to add to my leftovers that I planned on bringing to lunch the next day, which I enjoyed on my office roof deck in 68 degree weather… ah, how I love California in February.
Another great way to enjoy fish tacos is in the form of a salad. Just chop up some cabbage, carrots, cilantro, jalapeño and avocado. Add some cheese and salsa if you like, then dress with lime juice and Greek yogurt mixed with salt, cumin, paprika and coriander. And don’t forget to add the fish! Delicious, crunchy and the perfect use for your leftovers.
Fish tacos pair great with a crisp Sauvignon Blanc, such as Round Pond. A Spanish white would also make a nice choice, such as Naia or Burgans Albarino. And feel free to toss a splash of said wine into your Cod marinade!