Fish Tacos with Crack Sauce
Preparation about 30 minutes.
Serves 4-6 people (2-3 tacos each)
Ingredients
sauce:
2/3 cup buttermilk
2 TBS sour cream
2 TBS plain yogurt
1 garlic clove, crushed
1 tsp cumin
1/2 lime
fish:
12-16 oz firm white fish fillets (I use cod most of the time)
2-3 TBS olive oil
1-2 TBS lemon or lime juice
1/2 – 1 tsp cumin
salt and pepper to taste
garnishes:
1 or 2 avocados, cut into small chunks
1 garlic clove
1/2 lime
salt and pepper
1/2 red pepper, thinly sliced
3/4 cup thinly sliced green cabbage
1 jalapeño, ribs and seeds removed, thinly sliced
2 green onions, thinly sliced
1 cup cilantro, cleaned and stemmed
1 lime cut into wedges for serving
4-5 small tomatoes or radishes, thinly sliced.
tacos:
variety of corn, flour and corn/flour blended tortilla shells. I like the 8″ size best. 10-12 total
2-4 oz crumbled feta cheese – or goat cheese
Instructions
Blend sauce ingredients in small container and refrigerate until ready to serve. This can be made several hours or a day ahead of time. The flavor improves as the spices blend into the liquid.
Place fish in a nonreactive dish and marinate with olive oil, lemon or lime juice, and spices. This can be done up to 3 hours ahead of time. If you refrigerate the fish, remove it at least 30 minutes before serving so it is not cold when grilled.
Clean and cut the avocados and add garlic, lime, salt and pepper. The lime will keep it from browning as it sits. Place in serving bowl or platter. Chop and slice the remaining garnish ingredients and add them to the serving platter.
Heat Grill to high or medium high. Grill fish for 3-5 minutes per side depending upon how thick the fillets are. Remove when done and cover with foil to rest for 5 minutes before serving. Flake the fish into smaller pieces that will fit into the tacos.
Serve tortillas topped with fish, sauce, garnishes and cheese.
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