Ingredients: |
Ingredients: Tomato Salsa:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 medium vine-ripened tomatoes, diced
1 small red onion, diced
3 tablespoons chopped fresh cilantro
1/2 jalapeño chile pepper, seeded and finely chopped
1/4 cup fresh lime juice
Salt and freshly ground black pepper
Citrus Crema:
1 lemon
1 lime
1 orange
1/2 cup 2% plain organic Greek yogurt
1/3 cup sour cream
Salt and freshly ground black pepper
Fish Tacos:
2 tablespoons unsalted butter, cut into small pieces
1/4 cup olive oil, plus more for brushing the tortillas
2 pounds skinless cod, snapper, or mahi-mahi fillets
1/2 cup loosely packed chopped flat-leaf parsley
1/2 cup chopped fresh cilantro
4 garlic cloves, chopped
1/4 cup dry white wine
Salt and freshly ground black pepper
16 flour tortillas (6-inch)
1 cup Tomato Salsa (recipe above)
1/2 large head green cabbage, thinly sliced
1/2 cup Citrus Crema (recipe above)
1 Hass avocado, pitted, peeled, and thinly sliced
2 limes, cut into 4 wedges each
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Directions: |
Directions:Tomato Salsa:
Place a small skillet over high heat. When it begins to smoke, add the cumin and coriander seeds and toast, stirring constantly to prevent them from burning, until fragrant, about one minute. Allow the seeds to cool, then use a mortar and pestle to crush them coarsely.
In a medium bowl, toss together the tomatoes, onion, cilantro, jalapeño, and lime juice. Add the crushed cumin and coriander seeds and mix well, then season to taste with salt and black pepper. The salsa can be refrigerated, covered, for up to 24 hours.
Citrus Crema:
Use a Microplane zester to zest the lemon, lime, and about half of the orange. Place the zests in a small bowl and stir in the yogurt and sour cream.
Juice all of the fruits into another small bowl. Measure out 1/4 cup of their combined juice (save the rest for another use) and add to the yogurt–sour cream mixture. Stir to combine and season to taste with salt and pepper. The crema can be refrigerated, covered, for up to two days.
Fish Tacos:
Preheat the oven to 350°F. Place the butter and 1/4 cup oil on a rimmed baking sheet and place it in the oven to melt the butter. When the butter is melted, arrange the fish fillets on the baking sheet and sprinkle with the parsley, cilantro, and garlic. Pour the wine around the fillets, and season generously with salt and pepper.
Bake the fish until it flakes easily with a fork, 10 to 12 minutes. Break the fish into 1-inch chunks and set aside.
Heat a grill pan over high heat. Place the tortillas in the pan, one at a time, and cook until they are hot and marked with grill lines, 15 to 30 seconds. Brush the hot tortillas with a little oil and sprinkle with a little salt and pepper.
To assemble the tacos, spoon 2 tablespoons of salsa, a few fish chunks, and some of the cabbage onto each tortilla. Drizzle 1 tablespoon of the crema over each serving, and top with two or three avocado slices. Season to taste with salt and pepper, and serve with a lime wedge. |
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