OK, so it finally happened. What you may ask? I finally convinced my husband that we should try home-made fish tacos! Fish tacos tend to be my go-to when we go out to eat because it was something I wasn’t eating at home but after pinning numerous fish taco recipes I decided it was time for us to try this out at home. I used cod as my fish and pan-seared it instead of frying. I paired it with a chipotle pepper and cilantro sour cream and topped it with an avocado slaw. Let’s just say this received multiple nods of approval and will be a regular in our dinnertime line-up 🙂
For the fish, I took 3 cod fillets and spiced them with salt, pepper, garlic powder, and a small dash of cayenne pepper. If you have other favorite spices, feel free to throw those in too and make sure to season both sides of the fish. I then chopped some cilantro and added that to the fish as well. Next, take a small amount of olive oil, just enough to coat the bottom of the skillet, and heat it over medium-high heat. Sear the fish on both sides, you will start to see a nice golden brown color when they are done (I did 3-4 minutes on each side, it depends on how thick the fillets are).
Meanwhile, make your chipotle pepper and cilantro sour cream by taking 1/2 cup of sour cream. Use 1-2 tsp of lime juice (more or less as desired) and mix into sour cream. Then, add chipotle chili powder (or just regular chili powder – just something to add a little heat) to the level of spice you desire (if you don’t like spice, you can leave it out all together too) – start small and taste as you add to ensure you don’t make it too hot for your liking. I think I wound up with 1/2 tsp of chili powder but you may want to start with 1/4 tsp. Then, add in cilantro, I used 1 tsp of chopped cilantro but again you can add in more as needed. I also added 1 healthy tsp of honey to add some sweetness.
Dice cooked fish into small pieces and layer into warmed tortilla shells (our 3 fillets filled 4 taco shells), top with sour cream and then add toppings of your choice. We used diced tomatoes in addition to the avocado slaw (recipe below).
For the avocado slaw, I used 1/2 bag (2-3 cups) of shredded slaw mix (you can also shred your own cabbage if you are feeling ambitious. For your sauce, mix 1 cup avocado salad dressing with 1/2 mayonnaise and a drizzle of honey to add some sweetness (if you use store-bought mayo instead of your own you may not need the honey). This made a pretty saucy slaw, so if you like your slaw a little bit drier, you may want to use the whole bag of slaw mix or limit the amount of dressing you add. We liked the flavor and moisture it added to the taco along with the crunch of the slaw mix.
My avocado dressing consists of: 1 avocado, 1/2 tsp of garlic (more to taste if desired), salt and pepper to taste, 2 tsp chopped fresh cilantro, 2 tbsp. olive oil and 2 tbsp. of water all blended in blender until smooth. Add more water if needed for consistency.