Zihuatanejo Fish Tacos

I love tacos. If you don't already know this, you should. I love tacos. Tacos of all kinds and varieties. Street tacos in Mexico. Fusion tacos at Cruz's in Portland. Vegan tacos. Carne tacos. I'll even settle for a Taco Hell taco, but that is usually a drunken mistake that I regret later.

This past February/March, we spent 3 weeks in Mexico, where I tried every type of taco possible, some familiar favorites (The Taco Lady and Don Cuco), as well as some new ones. While spending 5 sunny days in Zihuatanejo, I ate fish tacos almost every day. Here is my best attempt at recreating those delicious flavors.

 

This recipe takes about 10-15 minutes TOTAL. SO fast, fresh, and healthy! It is great paired with this salad from a friend and fellow blogger: Black Bean and Corn Salad. Just pair-down the recipe for smaller portions. You can use fresh corn or frozen, as well!

Zihuatanejo Fish Tacos:

Serves 2

Tacos:

4 ounces of flaky white fish per person (we used farm-raised Tilapia in this recipe, but hook-and-line caught Haddock or Cod works, as well as Rockfish or Pollock)

1/2 lime

granulated garlic

S&P

Toppings:

1 quarter head green cabbage, cut into long, thin strips

1 quarter head purple cabbage, cut into long, thin strips

1/2 avocado

4 sprouted grain taco-size tortillas

diced red onion, if desired

fresh cilantro, if desired

lime wedge for garnish, if desired

Baja Sauce:

1/2 C plain non-fat yogurt

1/2 lime

1-2 tsp ground cumin

1/4 tsp cayenne (more or less, to your taste)

1 tsp garlic, minced

1/2 cup cilantro (a handful, or so)

S&P, to taste

You can add additional herbs and spices, like fresh dill, ground oregano, coriander, chipotle, capers, but I keep it simple. Experiment and see what you like best!

Preheat your broiler (but not the broiler pan!) for a few minutes while you prep your fish. Spritz your broiler pan with cooking spray or line with non-stick foil. Squeeze the juice of the lime over your fish, both sides. I even rub the fish with the lime to get the most flavor on there! Season with a light hand; sprinkle granulated garlic, a touch of fresh ground sea salt, and cracked black pepper. Pop under the broiler for about 4 minutes per side, depending on thickness of fish. Be careful not to overcook your fish!

While the fish is cooking, make the Baja Sauce. Throw your cilantro and juice of 1/2-1 lime into your food processor (I use my Cuisinart hand blender); pulse for a few seconds until the cilantro is roughly chopped. Toss in the rest of your ingredients and process until smooth, tasting often and adjusting your seasonings accordingly.

Chop your toppings while the fish continues to cook. Remove your fish from the oven, and let rest for about a minute or so. While the fish is resting, wrap your tortillas in a towel and microwave for about 20-30 seconds. Flake up the fish with a fork, pile into tortillas, top with veggies and Baja Sauce, and enjoy!