Fish Tacos Times Two

As promised I have some super yummy fish taco recipes to share with you and I thought Cinco de Mayo would be the perfect day to do it!!

These recipes are adapted from Gwyneth Paltrow's new cookbook, It's All Good (see my previous post about it HERE). With the first recipe I tried to stick to her ingredient list but found that the particular grocery store I was at didn't carry one of the key ingredients and it was too far to go to the market I knew would carry it, so creativity ensued and a slightly different recipe was had! The second recipe is a combination of two of her fish recipes adapted into one and to be honest it's my favorite of the two!!

So, here's what we've got!

Fish Taco Numero Uno:

Gwyenth Paltrow's Crazy Good Fish Tacos (pg. 144 in her book) and my adaption

What you need:

Sauce:
1 small poblano pepper (this is where I had to get creative. I used an anaheim pepper instead)
1/2 yellow onion, peeled and roughly chopped
2 cloves of garlic peeled
juice of 1 lime
1/4 fresh cilantro
1/4 of a fresh jalapeno, seeds removed

3 tablespoons extra virgin olive oil
1 pound of mild white fish like cod or halibut. I used mahi mahi
corn tortillas,
guacamole or avocado plain
salsa of your choice- I personally think a salsa verde would be best or a pico de gallo

What you do:

Roast the pepper (in my case, anaheim) over an open gas flame, set to med/high heat.

Rotate now and again with tongs, until it's charred all over. Place the pepper in a bowl and cover it tightly with either plastic wrap or a lid if you have tubberware. This will steam the pepper and make it easier to remove the skin. Once it's cool enough to handle, discard the skin, stem and the seeds. Rinse the pepper under some water to remove any last bits of skin that remains. Set aside.

Juice lime, and add remaining sauce ingredients into a blender or food processor. (lime juice, roasted pepper, onion, garlic, cilantro, and jalapeno.) Blend together and set sauce aside.

Cook fish in skillet with olive oil. I cooked my fish 4 minutes on each side, took it out of the pan, cut it into strips and added it back to the pan. Next you pour in your poblano (anaheim) sauce into skillet with  cooked fish- stir until fish is covered. 

Serve with warm corn tortillas. My favorite fish taco toppings are cabbage and diced avocado with salsa. My husband enjoys the addition of tomatoes on his.

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Fish Taco Numero Dos

Okay, so how does this fish taco differ from the last one? The sauce my friends. This time around I decided to combine the wicked amazing grilled lemon vinaigrette from Gwyneth's Grilled Salmon recipe which I featured earlier in the week on the blog HERE. To be honest this was our preferred recipe. The first one is delicious but oh man, there is just something about that grilled lemon!!!

What you need:

Grilled lemon vinaigrette:
1/2 cup olive oil
coarse sea salt to taste
2 lemons, halved
2 tablespoons finely chopped Italian parsley
2 tablespoons chives, finely sliced
black pepper to taste.

2- 6-ounce fish fillets, again I would do a mild white fish. I did Mahi Mahi, my favorite.
corn tortillas
avocado or guacamole
a little salsa- once again a salsa verde or pico de gallo would be best

See previous blog post for instructions on Grilled Lemon Vinaigrette HERE

What you do:

Follow the above recipe for cooking instructions for fish. Add the lemon halves, cut side down in skillet with fish. Grill lemon while fish cooks. Assemble grilled lemon vinaigrette.

 Add fish to warm tortillas, drizzle grilled lemon vinaigrette on fish, add avocado, tomato, cabbage, salsa and anything else your heart desires. Enjoy!!

Happy Cinco de Mayo everyone!! We'll be enjoying fish tacos and perhaps a Corona or two at our house tonight!