Yummy fish tacos

Recipe: Fish tacos with salsa and cilantro-lime sauce

Fish tacos were a last minute decision on a day when I was going to broil fresh wild rockfish for our dinner. I just felt like something different, and what happened was a fabulous, delectable dinner. This one is a keeper!

It's easy too. There are a couple of steps, but nothing difficult. I'd suggest making the salsa (also called Pico de Gallo) and the cilantro-lime sauce first. They both benefit from sitting for 30 minutes and this will give you plenty of time to put the rest of the tacos together.

Note: I served the tacos with Brussels sprouts brown rice, which takes 40 minutes to cook and should sit for 10 minutes after it's done. If you want to add this to your dinner, start the rice before doing anything else. Here's the recipe. Otherwise, you could open a can of black beans and cook them in their juice for 10 minutes. Serve with chopped onion and avocado alongside the fish tacos.

Fish Tacos

For the Salsa

• 2 tablespoons chopped onion
• 1/2 teaspoon chopped hot pepper, jalapeno or red padron
• 2 or 3 plum tomatoes, or one small regular tomato, chopped in small pieces
• Juice from 1 fresh lime
• 1/4 teaspoon salt
• A grind of fresh black pepper

Mix all ingredients together in a small bowl. Let sit for 30 minutes.

For the Cilantro-Lime Sauce

• 2 heaping tablespoons mayonnaise
• 2 heaping tablespoons sour cream (light sour cream works fine)
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic granules (not garlic salt)
• 1/2 teaspoon onion powder

Mix all ingredients together in a small bowl. Let sit for 30 minutes.

For the Fish
Mix together the following spices in a small bowl:

• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground white pepper

Cut 1 large fish fillet, or 2 small ones, into medium cubes. You can use rockfish, as I did, or snapper, or tuna, or whatever you like. Sprinkle the fish cubes with the spice mix and toss with your hands.

Heat a skillet with 1 tablespoon vegetable oil. Add the fish cubes and cook, tossing with a wooden spoon, for 1 minute. Add 1 clove garlic, chopped, 1 tablespoon good white wine, and 1 tablespoon chopped fresh cilantro. Cook, tossing, 1 minute. Turn off the heat.

Heat corn tortillas (2 or 3 per person) on a hot griddle or wrapped in damp paper towels in a microwave until they are soft (10-15 seconds in microwave). Place 2 or 3 on each plate, fill with fish and salsa and then drizzle the cilantro-lime sauce over. Serve immediately with more salsa and sauce on the side.