Fish Tacos with Corn Salsa and Queso Fresco

When I was in California last summer, I ate at this little seaside restaurant called Cody's in La Jolla.  It was fantastic and I highly recommend it. 
 I had the most amazing fish tacos that day... 

I decided to try to adapt my fish taco recipe to include some of the ingredients in their recipe and here's what I came up with:

Fish Marinade: 
1/4 c EVOO 
2 Tbsp vinegar 
2 Tbsp lime juice (fresh) 
2 tsp. lime zest 
1 1/2 tsp honey 
1 tsp minced garlic 
1/2 tsp cumin 
1/2 tsp chili powder 
1 tsp old bay seasoning 
1/2 tsp pepper 
1 tsp hot sauce 

Marinade 1 pound of mahi mahi or tilapia in shallow dish for 2 hours in refrigerator. 
Cook fish in a skillet using a tbsp of olive oil.  
Cook on both sides until fish is no longer translucent. 

 Dressing for Tacos: 
8 oz sour cream 
1/2 c chipotle salsa 
2 Tbsp lime juice 
2 tsp lime zest 
1/4 tsp cumin 
1/4 tsp chili powder 
1/2 tsp old bay seasoning 
salt & pepper to taste 

 Corn Salsa: 
1 chopped red pepper 
1 chopped green pepper 
1/2 c chopped red onion 
1 c. white corn (cut from cob) 
1/4 c fresh cilantro 
1 tsp lime zest 
1 Tbsp lemon juice 
Combine and refrigerate the above ingredients for 1 hr.  Then throw them in a warm skillet over med-high heat and toss for a minute, til they turn bright and then remove from heat.

Serve with sliced avocado and queso fresco cheese on warm tortillas.

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