My friend, Tat, sent me this Baja Fish Tacos recipe, claiming an extreme deliciousness factor relative to the overall ease of the recipe. Turns out, she wasn't kidding! It's incredibly simple, involves very few ingredients, and its light flavors are really a lovely segue into hot summer days. I didn't have some of the exact ingredients called for, so I substituted chili powder with "seasoning for chili" (I figured this is *probably* similar?), and cilantro with Greek oregano (straight from my new herb garden!). Oh, and I also have an irreverent fear of setting up a grill and using it – pretty much everything that's necessary to a grill recipe – so instead of grilling, I placed the fish on a broiler pan in my oven on High for about 7 minutes, turning them over once in the last minute.
I highly recommend trying this out. Here's how:
Ingredients:
1 lb of tilapia, cut into equal slices
1/4 cup of olive oil
3 tbsp of lime juice
3 tsp of chili powder
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of garlic, minced
8 flour tortillas, lightly grilled
salt, to taste (I didn't use any salt, and it was still so flavorful!)
sour cream, shredded cheese, tomatoes, cilantro - optional garnishes
Preparation:
:: Preheat the grill to medium high.
:: In a small bowl, combine olive oil, lime juice, chili powder, cumin, coriander, garlic and salt.
:: Coat the fish with the marinade for about 10 minutes.
:: Grill in a fish basket so the fish doesn't fall apart. Cook for 2 minutes, flip and then cook for 1-2 minutes longer.
:: Lightly grill the tortillas and serve with the fish. Add a dollop of sour cream, if desired.
{ Fish tacos }
The beauty of this recipe is that it's so simple, that you could pretty much add or subtract anything you like. Bonus: I sorta-kinda felt like I was in Baja! Yum-yum.
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