Winter salsa, (from previous post) or your favorite Pico de Gallo served along with cream sauce.
|Grilled Fish Tacos with Lime-Cilantro Sauce|
1/2 cup sour cream
1/3 cup mayo or Vegenaise
2 Tablespoons fresh cilantro, minced
1 zest of lime, grated
1 Tablespoon lime juice
1/2 teaspoon adobo sauce
1 small clove garlic, finely minced
pinch of salt
In a small bowl, combine sour cream, mayo, cilantro, zest and lime juice, adobo sauce, garlic and salt. Whisk and set aside in refrigerator for several hours to allow flavors to meld.
1 pound of cod fish
1 teaspoon ancho chili powder
1/4 teaspoon ground cumin
2 garlic cloves, minced
1/4 teaspoon kosher salt
pinch of black pepper
1 Tablespoon olive oil
6-8 corn tortillas
Winter salsa or Pico de Gallo
2 cups of green cabbage, shredded
wedges of lime
Place fish in a glass dish. In a small bowl combine chili powder, cumin, garlic, salt, pepper, and olive oil. Pour over fish and coat well. Allow to marinate in the refrigerator (about 4 hours).
Wrap tortillas in foil.
Turn grill to medium-high and cook fish about 3-4 minutes a side. Remove from grill and place on a platter, cut into chunks. While fish is grilling, put foil wrapped tortillas on the other side of grill to heat.
To serve tacos, take a warm tortilla and top with pieces of fish, a spoonful of lime-cilantro sauce, a spoonful of salsa, and some cabbage.
Garnish with lime wedges and cilantro sprigs.