Food Flirt Fish Tacos ~ IF I CAN DREAM ~ WEEK 2

Thanks to my twitter pals who joined me at the If I Can Dream House for Thursday Taco Night! While I was calling these Baja Style Tacos I've decided to re-name this version as the fish is not battered and fried (which your mouth loves but your butt doesn't. Hehe.) I brought 2 pinatas up to the house to make our taco night a little more festive but I had to leave before they cast began smacking card board objects for candy. Well, maybe they forgot about them and I can witness the glorious event tomorrow night. Ok, on to the taco recipe!

~xoxo~

LINDSAY JONES

Photo Courtesy of @combattx who cooked with us tonight from his house!

(My camera went dead this evening)

FOOD FLIRT FISH TACOS

Servings: 5
Preparation Time: 1 hour(+ marinade time)

FOR MARINADE
3 pounds tilapia, catfish, or snapper
1/2 Cup corn or canola oil
4 tablespoons red wine vinegar
4 teaspoons lemon juice
3 tablespoons agave, honey or sugar
4 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon all spice (optional)
1 teaspoon cayenne pepper
2 teaspoons hot sauce
2 tablespoons soy sauce
1/2 cup mexican beer (or any beer)

FOR DRESSING
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
2 teaspoons agave or honey
1/2 teaspoon salt (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon garlic powder

FOR CABBAGE MIX
1 head purple cabbage, washed and sliced thin
1/2 cup onion (any color), diced
1/4 cup cilantro leaves, chopped fine
1 tablespoon fresh garlic, minced
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
pepper to taste

FOR TORTILLAS:
12-15 white corn tortillas, as authentic as possible. Buy the cheap kind at the store that  smell the most like corn :)
oil

OTHER ITEMS NEEDED
tin foil
large zip-lock bag
whisk

1.    FISH PREP: Use kitchen scissors to cut fish into 1 inch wide strips length wise, then cut strips into 1/2 inch pieces. Place in large zip-lock bag. Set aside and wash hands since they're slimy at this point :)

2.    FOR MARINADE: In medium size bowl, whisk together all ingredients for marinade beginning with oil and ending with beer. Pour into zip-lock, zip bag, then shake gentle to coat fish and place in refrigerator for 4-6 hours. The longer the better.

3.    Preheat oven to 200 degrees.

4.    FOR FISH: Remove from marinade and pour into colander to drain. Add 2 tablespoons oil (olive or canola or corn) to large frying pan and heat on high for 1-2 minutes. Add fish and cook for 2-3 minutes on high heat. Reduce to medium heat and continue to cook 8-12 minutes or until fish flakes apart with fork. Cooking time may vary depending on fish type and stove top.

5.    FOR DRESSING: In small bowl, whisk together all ingredients listed above for dressing. Set aside and refrigerate if not using immediately.

6.    FOR CABBAGE MIX: In large bowl, combine cabbage, onion, cilantro, garlic, lime juice, salt and pepper. Prior to serving, pour dressing over cabbage mixture and toss with tongs or the cleanest of hands.

7.    FOR TORTILLAS: Cut tin foil into rectangles, 9-12 inches in length depending on the size of your tortillas. Stack 2-3 tortillas in center of each piece of foil and brush with thin layer of oil to keep them from sticking together. Wrap foil around tortillas to form small packages then place in preheated oven for 10 minutes before serving.

8.    OPTIONAL GARNISHES: Lime wedges, minced red or green jalapeno.

Serving Ideas: Serve with, homemade lime garlic guacamole, baked whole wheat tortilla chips,  Mexican style rice and black beans with green chilies.