Fish Tacos

When the sisters came to visit recently, I knew I’d better serve an anti-inflammatory dinner. So I did. I used some redfish my husband had just caught. It was pretty tasty for being so healthy.

Fish Tacos

1 red onion, thinly sliced
3 c red wine vinegar
1/2 c olive oil
3 t ancho chile powder
3 t dried oregano
1 t cumin
1/2 c tightly packed, chopped cilantro
2 jalapenos, chopped fine
2 # flakey white fish, cut into 8 pieces
salt
corn tortillas
Mexican crema
fresh tomato salsa
limes

Put sliced onion in bowl and pour in enough red wine vinegar to cover. Set aside for at least 30 minutes. Will keep for several weeks in refrigerator
Pour olive oil into a bowl and add the spices, cilantro and jalopena. Mix well. Place fish in a dish and pour the marinade over it, making sure to coat well on both sides. Marinate for 20 minutes.
Heat a nonstick pan over medium heat. Remove the fish from the marinade and place in the hot pan. (No additional oil is needed.) Season with salt and cook for 4 minutes, undisturbed. Turn over and cook an additioanl 2 minutes. Remove from the heat and flake the fish in the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add salt if necessary.
Heat the tortillas. To assemble, place a heaping spoonful of the fish in the tortilla, top with onions and dollop of the Mexican crema. Serve with the salsa on the side. Garnish with lime wedges and cilantro.
I accompanied the dish with pinto beans. Was delicious!!

Susan

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