Cilantro and Lime Fish Tacos

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 pound white fish such as tilapia, cod, etc.
1 tablespoon oil
1 lime, juice and zest
1 jalapeno, finely diced
1 clove garlic, chopped
1 green onion, finely sliced
1 handful cilantro, chopped
1/2 teaspoon cumin, toasted and ground
salt and pepper to taste
8 (4 inch) corn tortillas
1 batch tomatillo pico de gallo
3 cups cabbage, shredded
1 batch cilantro lime crema – see below
2 large avocados, sliced

Cilantro and Lime Crema:
1/2 cup crema or sour cream
1 green onion, sliced
1 handful cilantro
1/2 lime, juice and zest
1/2 jalapeno pepper, seeded and diced (optional)

Instructions:

Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.

Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent. Flake the fish and serve in tortillas garnished with your favourite toppings.

Cilantro and Lime Crema
Crema filled with the freshness and brightness of summer. Garnish the fish tacos.

Servings: makes 1/2 cup
Puree everything in a food processor.

From closetcooking.com