Recipe Friday 8/10: Fish Tacos

So today I thought I would give you a nice fish taco recipe, as we are planning for an island trip soon, and it got me wanting some fresh fish tacos. Now I am personally not a huge fan of talapia, the fish that is usually used in fish tacos because it's on the cheaper side and is easy to cook. I think it's too fishy, but feel free to use it in this recipe... it's a bit more economical than other fish. This recipe has 3 components... a marinade for the fish, a slaw, and a creamy "green" dressing that I made up because it sounded like it would work well and taste delicious. You can omit any of these to make it easy on yourself, or you can change it up depending on what you have in your spice cabinet and fridge. This will amp up any average taco night! It looks fancy, but fish cooks so quick that it barely takes any time. If you want to make it feel like you are sitting on the beach, pair it with a nice crisp beer and some chips and guac!! Enjoy, and as always Happy Cooking!

Fish Tacos
8 taco size tortillas (i like the corn/flour blend)
1-2 lbs flaky white fish, mahi mahi, cod, talapia

Marinade for fish
1 7oz can chipotle peppers, blended down into a paste
2 tblspn lime juice
1 tspn onion powder
1 tspn garlic powder
1 tspn cumin
salt to taste

* mix all ingredients together and rub the amount you desire onto the fish. Allow the fish to sit for 20-30 in the fridge to marinade.

Slaw
1/2 head green or red cabbage, finely shredded
2 Tblspn fresh lime juice
1/2 cup red onion, thinly sliced
1/4 cup fresh cilantro, torn

* combine all ingredients

Creamy "Green" Dressing
1 cup fresh cilantro
1/3 cup non fat greek style yogurt (you'll never know it's not sour cream!)
1 ripe avocado
1/4 cup cojita cheese
2 Tblspn fresh lime juice
salt and pepper to taste

* in a blender or with an immersion blender, combine all ingredients together... adding more as you go until your desired texture in reached. Thick is great, but adding more lime juice or yogurt will thin it out. It's up to you.

* Take fish out of marinade, in a hot grill pan, skillet, or bbq, grill the fish until it is cooked. the time will depend on the thickness of the fish fillet. Assemble tacos with fish, slaw and sauce, add some sliced avocado and sprinkle with cojita cheese. These are sure to be a hit.