Fish Tacos
What’s that, you’ve never had a fish taco?
Fish tacos aren’t exactly a common food here in Ottawa, but they are tasty! This version of a taco originated in Southern California, or perhaps Mexico; like many foods, this one seems to have had multiple origins! This in turn means there are a variety of recipes out there for the ‘one true fish taco’. I can’t speak for how authentic these are, but I can tell you we enjoyed them enough to have them two times in the same week.
The only thing you’re really making here is the sauce; everything else is pre-prepared or store bought. Of course, if you want to get adventurous, you could batter your own fish and use that in your tacos. But for a quick and lazy meal, using fish from a box works just fine.
Fish Tacos
Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
Mix together the yogurt and mayonnaise. Add in remaining ingredients and stir well to combine. Mixture should be slightly runny.
Also needed:
Tortillas (flour or corn)
battered fish, cooked per package directions (1 piece per taco is usually good)
Shredded cabbage
Salsa of choice (I like salsa verde or mango salsa)
To assemble tacos: place single piece of battered fish on the centre of a tortilla (if your fish pieces are fairly large, you may want to cut them into smaller chunks). Top with cabbage, salsa, and sauce. Fold over and eat!