Happy Taco Tuesday! Here’s a really simple, no batter recipe for fish tacos. This one comes from Andy Martin at Brookings Fishing Charters. BFC is the best fishing charter I’ve ever been on. I hope to do it again sometime.
Oregon Coast Rock Fish Tacos
2 tablespoons olive oil
4 tablespoons lime juice
2 teaspoons honey
2 minced garlic cloves
1 tablespoon chili powder
1 teaspoon cumin powder
1/4 teaspoon red cayenne pepper
Kosher salt and fresh ground pepper, to taste
2 cups shredded cabbage (you can use a bag of coleslaw mix),
3 tablespoons chopped cilantro,
1/4 cup sour cream
1 tablespoon lime juice.
Oregon coast rock fish or Cod
In a Ziplock bag, combine 2 tablespoons olive oil, 4 tablespoons lime juice, 2 teaspoons honey, 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin powder, 1/4 teaspoon red cayenne pepper, salt and pepper.
Cut fish fillets into small chunks and marinate in the bag for half an hour.
In a bowl, combine 2 cups shredded cabbage (you can use a bag of coleslaw mix), 3 tablespoons chopped cilantro, 1/4 cup sour cream and 1 tablespoon lime juice.
Fry several pieces of fish with a few drops of olive oil (or grill), and serve over warm corn tortillas with the coleslaw mixture. Top with sliced avocado and mango (if ripe mango is not available, simply use canned diced mango). Enjoy!