What's For Dinner: Citrus-and-Spice Marinated Fish Tacos


Summertime and tacos just seem to go hand-in-hand. It doesn't hurt that heirloom tomatoes (the only tomatoes I will buy; most tomatoes sold in the grocery store are tasteless and just plain terrible) are finally on sale up here in the north. These fish tacos get a little extra flavor kick with the help of a spicy marinade -- feel free to add more or less fresh peppers to the mix depending on how spicy you like things.

When it comes to the type of fish to use in this recipe, choose one with a mild flavor. I used cod, but walleye, haddock, or halibut are all good alternatives. I highly recommend checking out the Monterey Bay Aquarium Seafood Watch page when making choices about which type of fish to purchase at the store or order at a restaurant -- this website provides great information about sustainable seafood options.

Fish Tacos (printer-friendly version)
makes two servings

For the fish:
2 6-oz cod fillets (or other whitefish; avoid US/Canadian-caught Atlantic cod)
2 tablespoons chopped red onion
1 teaspoon chopped habanero pepper (remove the seeds and ribs for a "gentler" spiciness)
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/8 teaspoon ground black pepper
1/8 teaspoon fine sea salt
2 cloves garlic, minced

For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]

1. In a zippered bag, combine the chopped onion, chopped habanero pepper, cumin, lime juice, olive oil, pepper, salt, and garlic. Add the two cod fillets and remove excess air from the bag before zippering it closed. Place on a plate and let the fish marinate in the refrigerator for at least two hours.
2. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.
3. Place the prepped fillets on the baking sheet. Bake in the oven for 13-15 minutes, or until the internal temperature is 140 degrees and the fish flakes when touched with a fork or knife.
6. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. I also served cumin-spiced black beans and cilantro-quinoa on the side.

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