I`ve made this recipe a few times over the summer and I loved it. You need to make the salsa mix too and it brings it all together. Its the best fish taco recipe I've found and its not all the bad for you without battered fish. The salsa makes it pretty filling and I usually leave out the cabbage, but I've used it a couple times.
I added a few more spices to this and changed out the fish for a cheaper one - I mean its tacos any ways. I also took out the cilantro because I don't really like it, just me though.
For the salsa I added a red pepper too because I happened to have one. I also used this as a bean salad type side dish after I was out of the fish.
**The link for this causes my internet to crash for some reason. But it's there if you'd like!
Fish Taco's With Salsa and Sauce
(Adapted slightly from Rachael Ray)
For the fish tacos:
1 pound cod, cut into 1 1/2-inch chunks or cooked as a whole fillet
Juice of 1 lime
1 tablespoon chipolte chili powder
1/2 teaspoon salt
1 Clove Garlic, grated
1/2 teaspoon black pepper
Shredded cabbage and/or radishes sliced thin
Black Bean, Mango and Avocado Salsa (Below)
For the sauce:
1/2 Cup light mayo
1/2 Cup 0% Greek Yogurt
Juice of 1/2 lime
1 chipotle pepper from a can of chipotle in adobo (or 1 tbsp of already made paste)
Black Bean, Mango and Avocado Salsa
1 15-ounce can black beans, rinsed and drained
1 mango, diced
2 avocados, diced
2 garlic cloves, grated
Juice of 1/2 lime
1 Red Pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1. Combine the fish, garlic, spices and lime juice and let marinate while you prepare the salsa.
2. Combine the sauce ingredients in a small food processor and blend until combined with no chunks left.
3. Mix all prepared ingredients for salsa together and let sit while you cook the fish.
4. Cook the fish over medium heat in a skillet until it flakes easily and is cooked through.
5. Add all ingredients, as much as you'd like, in the corn tortillas and serve.