Fish Tacos 2.0

With fewer greens this week and Thanksgiving just behind us, I was conjuring up a lighter menu. Fish tacos came to mind - especially after versions 1.0 and 1.5. Holding fast to my goal of not repeating recipes, I elected to create a less-fruity dish.

The Method

1. Use 1# tilapia filets
2. Create a marinade:
• juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp fresh jalapeno, minced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp oregano
• 1/8 tsp cayenne
• 1/4 tsp onion powder
• 1/8 tsp ancho
3. Marinate for 1/2 hour
4. Cook in a little oil over high heat 

 

The Results

The more interesting part of this dish was the selection of toppings. Turning to the CSA and local farms, we added bok choy, cucumbers, and a hard goat's milk cheese from Sweet Grass Dairy. These offset the spiciness of the seasoning beautifully.

Oh, and I marinated and cooked off a few shrimp, too. We served them in whole wheat burrito wraps and a few hard, yellow corn taco shells. A bright, fresh dish.