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)
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.
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
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!