Tag Archives: fish tacos

Fast Fish Tacos and Salsa

Yikes, it has been unbelievably hot and humid here in New York. Every day it’s muggy and sticky and even thunderstorms don’t seem to cool it off. It certainly doesn’t make me feel like cooking at any time – morning, afternoon or evening. I also have difficulty breathing when it’s this humid, so it really limits what I can do when it’s like this (an after effect of my illness in 2009. You can see my other blog if you’re interested in more facts). The fact is, we have to eat something. There’s only so many nights you can get away with making sandwiches and even grilling can be too much in this weather. I decided to make a meal tonight that take almost no time at all to cook. You’ll actually spend more time preparing the sides than you will the main course. I have made fish tacos before, but this is a fast version of fish tacos from Williams-Sonoma.

Fast Fish Tacos

  • 1 pound cod or other mild white-fleshed fish
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Juice from 1 lime
  • 12 corn tortillas
  • 2 cups finely shredded green cabbage
  • 1 cup fresh salsa
  • Sour cream
  • 2 tablespoons coarsely chopped fresh cilantro or fresh parsley


Season the fish
Split the fillets lengthwise along the seam. Place the fish on a plate. In a small bowl, combine the cumin, oregano and salt. Sprinkle over both sides of the fish. Drizzle with the olive oil and lime juice.

Heat the tortillas
Preheat a cast-iron or other heavy fry pan over medium-low heat. On another burner, preheat a stovetop grill pan over medium-low heat. One at a time, warm the tortillas in the fry pan until flexible. Stack them on a plate and cover with a clean kitchen towel.

Cook the fish and assemble the tacos
Increase the heat under the grill pan to medium-high. When the pan is hot, add the fish and cook until golden, about 3 minutes. Turn and cook until golden around the edges, 1 to 2 minutes more, depending on type and thickness. Transfer the fish to a plate and cut into bite-size pieces.

Place an equal amount of the fish on each warm tortilla and top with shredded cabbage, a spoonful of salsa and a drizzle of sour cream. Sprinkle with cilantro or parsley and serve.

You could use any white fish for this recipe. I used cod because it was on sale this week, but tilapia or flounder would work just as well. I served this with sour cream, guacamole, salsa and some shredded lettuce instead of cabbage. You could also serve this with some of the black beans and rice I made last week.
I made the salsa I used myself and it is also a quick and easy recipe. The tomatoes I have purchased from Adams Farms this year have been really good so I have been using them a lot lately in many different dishes. This salsa is very easy to make and it tastes great. It will work well as a dip for chips or a topping for tacos, quesadillas or even burgers.
Tomato Salsa
1 1/2 pounds firm, ripe tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup minced red onion
1 small clove garlic, minced
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
Fresh ground black pepper
Juice of 1 lime
Granulated sugar, to taste
Set a large colander in a large bowl. Place the tomatoes in the colander and let them drain for 30 minutes. As the tomatoes drain, layer the jalapeno, onion, garlic and cilantro on top. Shake the colander to drain off the excess tomato juice. Discard the juice and wipe out the bowl.
Transfer all the contents of the colander to the now empty bowl. Add the salt, pepper and lime juice; toss to combine. Add the sugar to taste and serve.
You could make some substitutions here if you wanted. If you don’t care for cilantro (and many don’t) you could use fresh parsley instead. I have also omitted the jalapeno in the past and it still tastes great, so use it (or more of it) if that’s what you like. I have also used shallot before instead of red onion and it tastes just as good. You don’t get the bite that you often get with a red onion, but you get good flavor anyway.
That’s it for cooking for tonight. I had a bunch of bananas to use up with all this heat and got lots of ideas from people about different things to make, so I think tomorrow I will post some banana recipes that I really like. Check back and see what’s here. Until then, enjoy the rest of your evening, stay cool and enjoy your meal!

Posted by on July 17, 2012 in Cooking, Dinner, Seafood, Side Dishes


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Feasting on Fish Tacos

I took the weekend off from blogging and the computer to spend some time on other things, but now I am back this morning to write about our dinner last night, which was a very good one. Last night I made Fish Tacos,  Pineapple Mango Salsa, Black Beans and Rice, Cabbage Slaw and Guacamole. It sounds like a lot, but it was all very easy to make and a lot of it could be done ahead of time, cutting back on what needed to be done right at meal time. There are a lot of choices when it comes to the fish you want to use for the tacos. I chose grouper, mainly because it looked good at the fish market on Saturday and it was on sale. you could really use any firm-fleshed fish for this dish, like halibut, cod or Mahi Mahi and it would be fine. There’s not much of a recipe when it comes to just doing the fish; most of the work lies in what you make with it.

Fish Tacos with Cabbage Slaw

2 cups shredded green cabbage

1/2 cup diced English cucumber

1/2 cup diced red bell pepper

 2 tablespoons fresh lime juice

1/4 teaspoon salt

2 tablespoons extra-virgin olive oil

1 Serrano chili, seeded and minced (optional)

3 tablespoons chopped fresh cilantro

2 tablespoons minced red onion

1/2 teaspoon ground cumin

1 pound grouper or other firm-fleshed white fish fillet, skin removed

Freshly ground pepper, to taste

8 flour tortillas

In a large bowl, combine the cabbage, cucumber, bell pepper, lime juice, 1 tablespoon of the olive oil, the chili, cilantro, onion, cumin and salt. Stir to mix well. Cover the slaw and refrigerate for 1 to 6 hours.

In a large skillet over medium high heat, heat 1/2 tablespoon of the olive oil until shimmering. Place the fish on a plate and coat lightly with the remaining  1/2 tablespoon of olive oil. Season lightly on both sides with salt and pepper. Saute the fish, carefully turning it over once with a wide spatula, until opaque in the center, 6 to 8 minutes total. Transfer the fish to a platter, break into 8 pieces and cover loosely with aluminum foil. Warm the tortillas in a warm skillet for 10 to 15 seconds each tortilla, or place 4 tortillas between 2 damp paper towels and heat in the microwave for 30 to 45 seconds or until heated through and repeat with the remaining 4. Serve with the cabbage slaw and pineapple salsa (recipe to follow).

To go along with the fish tacos, I made a very tasty Pineapple-Mango Salsa. It was quick and easy to make and tastes really refreshing and delicious with the tacos or just by itself.

Mango-Pineapple Salsa

1 large mango, peeled and cut into 1/2-inch dice

1 1/2 cups peeled, cored and diced fresh pineapple (1/2-inch dice)

1 tablespoon diced red onion

Juice of 1/2 lime

1 teaspoon minced fresh mint

1 teaspoon chopped fresh cilantro

1/2 to 1 jalapeno, seeded and minced

In a bowl, stir together the mango, pineapple, onion, lime juice, mint, cilantro and jalapeno. Cover the salsa and refrigerate until ready to serve.

I made some guacamole to go along with the tacos as well. I’ve posted my guacamole recipe before, but if you would like to check it out, you can just click here for it.

The final recipe as part of the meal is a simple Black Beans and Rice. This makes a lot, so we have leftovers to use for Tuesday’s quesadilla dinner, and this could easily be a meal on its own if you are looking for a meat-free meal to make.

Black Beans and Rice

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 red or yellow pepper, cored, seeded, and chopped

1 tablespoon minced garlic

3/4 cup dried black beans, washed, picked over and soaked if you have time

1 1/2 cups long-grain rice

1 cup chopped tomato (canned is fine; include the juices)

Salt and pepper

1/2 cup chopped fresh parsley

put the oil in a large ovenproof pot over medium heat. When hot, add the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the beans and cover with water. Bring to a boil, then turn the heat down to low so that the mixture bubbles gently. Cover loosely and cook, stirring occasionally and adding water if necessary, until the beans are about half-done – softening but still tough in the middle, about 40 minutes (an hour or more if you didn’t soak the beans at all). Heat the oven to 350 degrees.

Use an immersion blender or potato masher to semi-puree the beans in the pot (leave at last half unpureed). Stir in the rice, tomato, and a good amount  of salt and pepper. (If you don’t want a crust to develop, cover the pot.) Bake in the oven until the rice and beans are tender, about an hour, adding a little water if needed, Taste and season with salt and pepper. Sprinkle with parsley and serve.

Pureeing the beans and then adding the rice allows the bean flavor to really penetrate the rice. If you would like a method for soaking the beans ahead of time, here is my method.

That covers Sunday’s meal. It was delicious and not a lot of work. Everyone seemed to enjoy it and the only things leftover are some salsa and beans and rice. We’ll be able to use both again with Tuesday’s dinner, so that works out great. Later on today I will post my recipe for Monday’s dinner, a Beef Stew in the slow cooker. Check back later to check it out!



Posted by on February 27, 2012 in Cooking, Dinner, Rice, Seafood


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