Fish is super good for you. But unless you really like fish, it's difficult to incorporate it into your dinner rotation. I know I don't ever feel like fish. I never have a craving for a certain kind of fish. So in my case, a filet of Salmon, no matter how dressed up, is not going to be a regular meal staple. Anyone else in that boat with me? Then there are people with super-human resolve to eat healthy no matter how much they hate the flavors. Where the desire for a smaller waist outweighs the desire for that slice of pizza. I wish I had that kid of drive.
But these fish tacos are the perfect antidote to battle between healthy and tasty. They are made with any mild white fish (I used Talapia) cooked so simply that the meadly of flavors from the other ingredients shine right through. You get the lovely flavor of peppers, cilantro and corn tortillas with the health giving properties of the fish.
Let me intorduce you to the star of the show: The Green Sauce. I found this recipe on Sprouted Kitchen. As always, I will list the full recipe below.... but here is a quick run down of the tasty (and healthy!) ingredients that go into making this sauce:
cilantro, poblano peppers, plain yogurt, garlic, lime juice, olive oil, and cashews.
Hello, Super Foods galore!
Add in there some shredded cabbage which is a classic fish taco pairing, some roasted red bell pepper and you've got an intensely flavored, perfectly filling and healthful meal. Plus, you get a serving of fish.
The original recipe calls for some peaches to be thrown on the grill while the fish is cooking. Have you ever had grilled peaches? Do you know that here in California, peaches are ALL OVER the farmer's markets right now and the weather is just screaming for you to rip the cover off your BBQ and get to grilling? Start with grilled peaches if this whole fish taco thing is too intimidating. You'll be glad you did.
I just love recipes that flow. Like a dance, the timing of each step is in perfect harmony with what is going on in another aspect of the prep. Let me explain: You meander on outside and crank up the BBQ. While that is heating up, go back inside and prep your fish - add salt, pepper and lime. Cover and pop in the fridge. Grab your peppers, go outside and put them on the grill. Back to the kitchen- take a few minutes to gather and measure the ingredients for the green sauce. Put everything into the blender and mix it up. Go outside and rotate the peppers. Take them off when they look charred. Put them in a zip top bag and let them hang out while you slice up the peaches....
Grab your fish and peaches, stroll outside and put both on the grill. While those cook, go back in and take the pepers out of their plastic bag cacoon, de-seed them and remove skin. Blend poblanos into the green sauce, put the bells in a dish for serving. Go outside and flip the fish & peaches, add the tortillas to the grill. Go back inside and shred your cabbage. Put in a bowl for serving. Take everything off the grill and you're ready to assemble.
Very rhythmic. Very relaxing.
Assemble them as you like- a bed of cabbage on the bottom is preferred. Layer the fish, the red bell peppers, green sauce, and if you like a little heat, I added some Sriracha to each bite as I went along. We ate the peaches as a side, but I suppose they would be a nice addition to the tacos themselves.
So if you've ever been intimidated by cooking fish, or you just aren't really a fan of fish to being with:
Try these tacos. You will be so happy you did.
Fish Tacos- adapted from Sprouted Kitchen.
4 to 6 corn tortillas
12 oz. white fish (use whatever is local and fresh)
2 cups of shredded green cabbage
1 lime, zest and juice
1 peach, cut into eigths
1 red bell pepper
Salt and Fresh Ground Pepper
For the green sauce:
1.5 cups cilantro
2 cloves of garlic
1 lime, zest and juice
0.5 cup of plain yogurt
1 tbsp. olive oil
0.5 cup cashews (walnuts, pistachios, whatever not you have on hand will work)
2 Poblano peppers, roasted and seeds removed
Salt and Pepper
Here are the details:
~Sprinkle each side of the fish with salt and pepper. Rub the lime zest and juice into the fish, place in a bowl and cover with plastic wrap. Refrigerate.
~Put the bell peppers and the poblanos on the grill and char on all sides, total time should be about 8-10 minutes. Remove peppers and put them in a plastic bag about 5 minutes. The steam in the bag will make the skin come off very easily. Take them out and peel the skin off using your fingers or a paring knife. Remove the tops and the seeds. Chop them up, keeping them separate.
~Put the cilantro, garlic, lime, yogurt and olive oil in a blender or food processor. Blend it up. Add the poblano and blend again. Add whatever nuts you are using and belnd until smooth.
~Put the fish on the grill on top of a piece of non-stick foil, or regular foil if that's all you have. Put the peaches on the grill, cut side down. Close the lid and grill for about 6 minutes. Flip the peaches and the fish and grill for about 4 more minutes. Place the tortillas on the grill to warm (watch them, they will burn quickly!)
~Remove the fish when it flakes with a fork.
~Assemble your tacos and enjoy!