Fish Tacos, Missing Ingredient? Sun!

by Girl Gone Domestic

Its raining/snowing today, and I’m not going to lie, I’m sick of the cold!!  I have been craving warmth.  I can’t wait to start gardening or to sit on the deck and soak up the rays.  So here I go again, posting a recipe that should really be eaten in the warmth of summer sun!

Fish Tacos with Lime Cilantro Crema

4 servings (serving size: 2 tacos)

CREMA:

1/4  cup  thinly sliced green onions

1/4  cup  chopped fresh cilantro

6  tablespoons organic sour cream

1  teaspoon grated lime rind

1 1/2  teaspoons  fresh lime juice

1/4  teaspoon  sea salt

1  garlic clove, minced

Preheat oven to 425°.  To prepare crema, combine the first 7 ingredients in a small bowl; set aside.

TACOS:

1  teaspoon  ground cumin

1  teaspoon  ground coriander

1/2  teaspoon  smoked paprika

1/4  teaspoon  ground red pepper

1/8  teaspoon  salt

1/8  teaspoon  garlic powder

1 1/2  pounds wild caught cod fillets

8  (6-inch) corn tortillas, (make sure they are organic to avoid GMOs)

2  cups  shredded cabbage

Grated raw milk cheddar cheese

Black beans

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on an oiled or parchment lined baking sheet. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; add a scoop of black beans, top each with raw cheddar, 1/4 cup cabbage and 1 tablespoon crema.

Yum! Makes me hungry for summer!

Advertisements