Fish Tacos

When Nicole came into town, we both had a craving for some fish tacos. Below is our quick recipe for fish tacos with salsa, guacamole, cabbage, and a nice tasty yogurt sauce.

The fish:

We used a little over 1 pound of mahi mahi for 3 people. The mahi mahi was tasty, but any light, flaky fish would work well, such as tilapia or cod. We marinated the fish for about 10-15 minutes while preparing the sauces. The marinade consisted of:

• 2 tablespoons of olive oil
  
• 1 tablespoon of lemon juice
  
• juice of half a lime
  
• a few grinds of black pepper
  
• a dusting of chili powder
  
• a few grinds of sea salt
  
• a few cilantro leaves
  

Salsa:

The salsa we made was very simple, just combine the following ingredients:

• 1/2 cup of diced or crushed tomatoes
  
• 1/8 cup of diced onion
  
• 1/2 teaspoon of white vinegar
  
• 1/2 teaspoon lime juice
  
• a dash of Cholula hot sauce
  
• salt, black pepper, and chili powder to taste
  
• a pinch of cumin
  
• several cilantro leaves, diced
  

Guacamole:

Even easier than the salsa, the guacamole we made was super quick, easy, and tasty. Just combine the following ingredients:

• 1 ripe avocado, diced up, then mashed with a fork
• about 3 tablespoons of the salsa from above
• several more cilantro leaves, diced
• salt to taste

Yogurt Sauce:

We made the sauce with plain yogurt, but sour cream would also work nicely. Blend the following together:

• 1/4 cup of plain yogurt (or sour cream)
• 1/4 teaspoon lime juice
• a pinch of each of the following: ginger, chili powder, cumin, salt
• several leaves of cilantro, diced

Cooking:

In the time it took us to put together the salsa, guacamole, and yogurt sauce, the fish had nicely marinated. It took less than 10 minutes to grill the fish. The mahi mahi held up nicely on the grill, but it might be good to have a piece of foil on had to flip the fish onto. After cooked, we flaked the fish into bite-sized chunks and juiced a few wedges of lime on top. We heated the corn tortillas on the grill for about 30 seconds per side. We topped each corn tortilla with a small amount of the flaked fish, salsa, guacamole, white sauce, shredded cabbage and cheddar.