Happy Halloween! Here is the perfect accompaniment for answering the door all night and force feed candy to those little yard apes in their adorable costumes.
Cilantro-Lime Fish Hash Tacos with Garlic-Lime Crema
1 1/2 lbs fish fillets (tilapia, cod or halibut) patted dry
1 small onion, chopped
4 garlic cloves, finely minced
2 jalapeño peppers, finely chopped and seeds removed
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
Juice from 2 limes
Kosher salt and pepper to taste
12 corn tortillas
1 medium avocado, sliced
1 cup sliced red cabbage
lime wedges, for squeezing and cilantro, for garnish
Cotija cheese or queso fresco,for topping
Garlic-Lime Crema (recipe follows)
Heat a couple of turns of olive oil in a large skillet over medium heat. Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
Place fish on the skillet and cook until the flesh starts to flake.
Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well and making a hash. Season to taste with salt and pepper.
Heat tortillas on a dry skillet or directly over the flame of a burner to warm and slightly char.
Serve fish hash on a warmed tortilla topped with cabbage, avocado, cilantro, cheese, crema, a pinch of sea or Kosher salt and a squeeze of lime.
1/2 cup sour cream
1/3 cup Mayo
Juice from 1 lime
1 clove garlic, finely minced
1 tsp garlic powder
1 tsp Sriracha sauce or to taste
Mix all ingredients well and you’re good to go.