That’s right, i’m bringing the ‘southern’ favorite to the pac nw. And what better place to enjoy fish tacos than fresh out of the Pacific ocean? None.
My fish taco recipe is VERY EASY to prepare, and can be seasoned with a dry rub or a liquid marinade. Here’s how i did it last night, but you can also just shake your favorite blend of seasonings (i like cumin, cardamom, salt, pepper and cayenne) and cook the same with similar results.
Miranda’s Easy Oven Fish Tacos (find the original AAH post here)
Season or marinate filets of fish and cook 10-15 minutes per inch of thickness at 400 degrees. When using store bought tilapia (ouch, not sustainable!) i cooked them 15 minutes at 350. These big, juicy suckers were better at 15 minutes at 400. That’s it! Easy peasy.
What made this batch special? Homemade probiotic coleslaw, avocado spread and a stellar marinade plus some sliced onions tossed in with a bit of coconut oil and cayenne powder along with those luscious fish filets. Nom nom nom.
Blend together in a food processor: 2 kaffir lime leaves (can sub a half lime or 1 key lime plus zest), 3 cloves garlic, 1 large jalapeno, 3ish tablespoons cilantro, splash apple cider or rice wine vinegar, drizzle olive oil, salt and pepper. Yum. Invest in a kaffir lime tree: you’ll thank me. PS: don’t marinate or more than a few hours or you’ll end up with ‘ceviche’ if you use an acid like vinegar or citrus juice in your marinade.
Coleslaw and avocado spread recipes to come later, but pair avocados, cabbage, yogurt and fresh herbs: you’ve got a tasty treat! We rolled our tacos up in some corn/flour tortillas and stuffed face until we popped! So good! Seriously: fish tacos are so great. They’re great fried, but i always prefer them oven fast baked. They’re less fatty, fresh tasting, and there’s nothing between you and the flavor of freshly delicious fish. Other than some creamy avocados and tangy cabbages that is 😉
Do you eat fish tacos, or are they just a southern treat??