These were so good and I felt good eating them. Usually when I eat tacos, they're loaded with cheese and just feel heavy. These were light and had a really bright flavor. The tacos were good, but the vinaigrette was absolutely fantastic! I We had a ton left after putting it on our tacos, so I saved the rest to use as a salad dressing or a marinade for chicken one night this coming week.
White Fish Tacos
(Recipe adapted from this one by Annie's Eats)
- 2 tablespoons of freshly squeezed lime juice
- 2 teaspoons extra virgin olive oils
- 3 teaspoons minced cilantro
- ¼ teaspoon cumin
- 2 cloves minced garlic
- 1/2 lb. white fish (halibut, cod, tilapia, etc.)
- 1/2 teaspoon of salt
- Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.
Cilantro Lime Vinaigrette
(Recipe from Our Best Bites)
- 1/4 c. fresh lime juice
- 1/4 c. Vinegar
- 4-5 cloves garlic
- 1/2 tsp. sea salt
- 1 c. vegetable oil
- 1/2 c. roughly chopped cilantro, stems removed
In a blender or food processor, combine lime juice, vinegar, garlic, and salt. Blend until ingredients are completely combined. With the processor/blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.
(I topped these tacos with some red cabbage and homemade pico de gallo and served alongside some super spicy black beans. Yum!)