Cilantro Lime Fish Tacos Inspired by Daytona, FL | RTX Traveler Magazine

Fresh seafood is one of the best things about visiting a coastal destination, and tacos are an easy, fun and relatively healthy way to serve and enjoy it. If you’re in Daytona, visit one of the area’s fresh seafood markets like Hull’s, whose two commercial fishing vessels bring in the best catch every day. They also contract with other vessel owners for additional items, promoting domestic and sustainable fisheries. Ask about the freshest white fish they have, and your fish tacos will be the best you’ve tasted. These fish tacos are great for a crowd, and pair perfectly with a prickly pear margarita.

Serves 4

Ingredients:

For the crema:
148440923_web1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
6 tablespoons fat-free plain Greek yogurt
1 teaspoon grated lime rind
1.5 teaspoons fresh lime juice
1 garlic clove, minced

For the fish:
1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi or catfish
1/2 medium lime
1 medium garlic clove, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon coriander
1 tablespoon olive or vegetable oil
Salt and pepper to taste

Additional toppings:
12 corn tortillas (three per person)
Shredded red cabbage
Diced onions
Chopped avocado
Fresh or grilled corn
Salsa

Preparation

Place the fish in a baking dish and squeeze lime half over it. Add the garlic, cumin, chili powder and oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.

Combine all of the ingredients for the crema in a bowl and set aside. Prepare any addition toppings and place in small bowls. Warm the corn tortillas by heating a medium frying pan over medium-high heat. Add one tortilla at a time, flipping to warm both sides, about five minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

Cook the fish. Heat a large non-stick skillet to medium high heat and add a small amount of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. Assemble tacos.

 

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