If you’ve been eating leftover steak since March 14 {cough}, you could probably use something new for dinner tonight. Maybe something a bit lighter and healthier, like fish tacos? I LOOOOVE fish tacos. On any given day, you can catch me at Soho munching on their mahi mahi tacos with a martini on the side, natch. I find their fish to be mushy and not that fresh tasting, however, I love the veggies that make up the filling. So I created my own version at home using cod and sole. While I nearly always buy my fish fresh, there wasn’t anything acceptable at the store on this day, so I took a chance on the store brand frozen wild cod and sole. I chose them based on the quality of the vacuum seal – the fish should be packed very tightly with little or no ice crystals visible on the surface. I also made really lime-y fresh salsa and guacamole and used store bought flour tortillas. Pretty damn tasty, and of course the boys gobbled it all up. Boss.
Shopping List
- White fish – mildly flavoured like cod and sole.
- 2-3 Medium size ripe tomatoes
- 2 Avocados
- 2 Tomatillos
- 1 Jalapeño
- 1 Mango
- 2 Limes
- Cilantro
- Green onion
- Savoy cabbage
- Flour tortillas
- Butter
Directions
1. Broil the jalapeño and tomatillo in the oven until the jalapeño skin is charred. Let them cool off and set aside.
2. Finely dice the mango, avocado and tomatoes – put each in separate bowls. Finely shred the cabbage and set aside. 
3. Finely chop green onion and cilantro and put about a tablespoon of each in the avocado and tomato bowls.
4. Peel the tomatillos, chop finely and add to the avocado and tomato bowls.
5. Squeeze lime into the guacamole and salsa. Season with salt and pepper. Taste, adjust, taste. Scoop a couple tablespoonfuls of salsa into the guacamole. Taste, adjust, taste. Lather, rinse, repeat. Set some guacamole and salsa aside for the kids before adding the jalapeño.
6. Peel the jalapeño and scrape off the seeds and membranes. Chop finely and add to guacamole and salsa. Taste, adjust, taste.
7. Cook the fish! Melt a couple blobs of butter over medium high heat. Pat the fish very dry. Season with salt and pepper, or seasoned salt (salt, garlic powder, onion powder, parsley, paprika), and cumin (optional). Pan fry until brown on both sides approximately 2 minutes per side. Do not over cook. Squeeze fresh lime juice on the cooked fish. Taste, adjust, taste.
8. Prepare the tortillas. Using a dry non-stick pan over medium heat, grill each tortilla for about a minute per side until you get a few browned bits – they will burn quickly, so watch carefully.
9. Assemble. Each fish steak makes about 2-3 small-medium sized tacos. On each tortilla, put fish, salsa, cabbage, guacamole and mango. If you want extra spice, top with taco or chile sauce.
10. Eat. Enjoy the oohs and aahs from your lovable monsters angels.
Peculiar As Envy 