Now, for the fish. I don't like to just decide on fish before I see it as I'm really picky. So, I went to the market, found some wild sockeye and wild swordfish. I went with the swordfish...I really enjoy King Salmon over Sockeye. Picked up some weekly shopping items and saved over $45! But, that's totally off topic, I'm just super stoked on it.
The entire dinner probably took me 15 minutes from prep to finish. I did have Eric cut and season the fish. Oh, the almost paleo thing, you may ask. Well, sometimes I just get a craving for something and I eat it. Last night, I really really wanted fresh corn tortillas for my tacos, so I had them. That's where the almost comes in. As this is my first blog on here, I'm not sure what else to say. Here's the grocery list, recipe and a great photo finish. This is for 2-3 adults (and I never made the salad to go with it).
Oh and one last thing, I'm really bad at measuring...so if you want to add more seasoning, than go for it. I would say taste as you go because I usually start with less, then add a little more of this and a little more of that. I know having this blog and you coming here for recipes I will have to get better at that. But for now, use your palate...I'm just showing you the layout. Cooking is an art, you gotta learn from trial & error.
Around a pound of fish (something meaty like swordfish or shark)
2 Limes
1 Bunch Cilantro
Tomatoes (1-2 roma, 1 hothouse, 9 cherry or 1 on the vine)
EVOO
1 Jalapeno
1 Avocado
1 small Greek Yogurt (if you want)
Cumin
Cayenne
1 Bell Pepper (you pick the color)
1 Small Red Onion (or green, or white or yellow...what do you like?)
1 Clove Garlic
1 2oz can olives (already diced, chopped or sliced..whatever is easier for you)
Tortillas (flour, corn, coconut, gluten free or just lettuce wraps)
Red Cabbage, lettuce or other veggies (whatever else you'd like to put on your taco)
1 T Rice Vinegar
For the fish:
About 10oz Swordfish
3/4 tsp Cumin
3/4 tsp Cayenne
About 1T Olive Oil (I always use extra virgin)
Cut the fish into chunks, about 1/2 inch or so. Throw in a bowl with the seasonings and mix. Let sit in the fridge to marinate a bit. Wrap your tortillas (corn, flour, coconut, gluten free etc.) in foil and put in oven. Turn on oven to 300. Let tortillas warm up as oven is pre-heating. If you use a lettuce wrap, don't worry about this part.
For the Salsa:
1 2oz can Olives (dice em or buy them that way)
9 Cherry Tomatoes (or 1-2 romas, or 1 on the vine, or 1/2 hothouse)...more if you like, but dice em
About 1/8 of red onion, shaved and diced...more if you like
2 slices of Jalapeno...mince it with the seeds...I will add more next time
1 clove Garlic (minced or crushed)
1 lime squeezed (or about 3T)...more if you like
Zest of that same lime...I suggest zesting it first, then squeezing it
About 2T Olive Oil
1-2 Handfuls Cilantro, chopped...more if you like
1/2 - 1 T of Rice Vinegar
Salt & Pepper to taste
Put it all in a bowl, mix and put in fridge. Turn oven up to 400 (gotta do this even if you are lettuce wrapping it!). Continue to let tortillas warm.
For the Crema:
1/2 Avocado
1 Lime squeezed (or about 3T)
1/2 Jalapeno...with or without seeds, that's your decision
1.5T Greek Yogurt
1/2 Bell Pepper (I used yellow, you can use what you want)...you can also roast this very easily for another flavor profile
1 Handful of Cilantro
A little more than a pinch of cumin & cayenne...so about 1/2t each
Salt to taste
Throw everything in a food processor, blender or one of those bullet things. Blend. Put in fridge to keep cool.
By now, oven should be at 400...remove tortillas but keep them wrapped so they maintain warmth. Toss the fish again and throw on a sheet pan (I wrapped mine in foil for easy cleanup)...make sure all pieces are visible and they aren't on top of one another. Put fish in oven for 5-10 minutes. Fish should be opaque and fleshy when done.
While fish is cooking, you can chop red cabbage (my preference), lettuce, more onion, more cilantro or any other wonderful veggie you'd like on your little taco. You can also clean up so there isn't a lot to do after you eat these Fab Tacos!
When fish is done:
Take one of your warm tortillas (or a lettuce wrap, but probably cold).
About one tablespoon of "Salsa" on the bottom
Throw on the fish...I did a "pulled pork" method cause I didn't want the chunks
Drizzle 1 teaspoon of "Crema"
Add your veggies
Mangia!!
