Fish Tacos
These fish tacos are delicious, easy to prepare, and a light, yet satisfying choice for dinner.
- 8 corn tortillas
- 1-1/4 lbs haddock
- 1 tbsp lime juice
- 2 tbsp olive oil
- salt and pepper to taste
- 2 ripe avocados (cut into small chunks)
- 2 cups coleslaw (homemade or store-bought)
- 2 green onions (sliced)
- fresh cilantro
Cilantro Lime Creama
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/2 cup fresh cilantro
- 1 tbsp milk
- 1 tsp sugar
- salt and pepper to taste
- Prepare the Cilantro Lime Crema by adding the sour cream, cilantro leaves, lime juice, milk and sugar to the bowl of a food processor. Pulse until the cilantro is very finely chopped and the mixture is smooth and creamy.
- Season to taste with salt and pepper, blend again and transfer to a small serving bowl. Set aside.
- Put the avocado chunks, slaw, scallions and cilantro leaves in small serving bowls as well. Set aside until ready to serve.
- Preheat the broiler for 10 minutes and line the bottom of a broiler pan with foil. Coat thoroughly with nonstick spray.
Note: if you don’t want to heat your house you can opt to grill the fish on a grill pan on the barbeque. - Wrap the tortillas tightly in foil and place them in the oven while the broiler preheats. Remove and set aside after about 7 minutes.
- Season fish on both sides with salt and pepper, then drizzle the olive oil and lime juice on top and rub it into the fish with the back of a spoon.
- Transfer the fish to the prepared pan and broil (or grill) just long enough for it to turn opaque. Fish cut into chunks shouldn’t take more than 3 to 5 minutes, whole fillets will take longer depending on how thick they are.
- For whole fillets, figure two minutes per side for each 1/2-inch of thickness and once cooked, break into chunks for serving.
- Transfer cooked fish to a serving bowl or plate and let your guests assemble their tacos at the table.
- Place a portion of fish in the center of each tortilla, top with coleslaw and chunks of avocado and scatter a few scallions and cilantro leaves on top. Drizzle with the Cilantro Lime Crema.