For some reason I am a late comer to the fish taco craze. Where have I been? They are healthy and delicious; I don’t need much else in life. This is my take on fish tacos, which is not a taco at all. We eat gluten free at our house and I haven’t been able to find a suitable gluten free option. If you are a gluten eater wrap this business up in a warm tortilla. Then let me know how it is.
This is the kind of dinner I love. Most of the work can be done early in the day when I still have my wits about me. When the dinner hour comes, I have a plan and just need to get the fish cooked. That makes me happy.
Step 1- Make Coleslaw Grate (or use pre-grated) about 4 cups of cabbage and carrots. Dress with ½ cup of plain yogurt, ½ cup of mayonnaise, ½ teaspoon of cayenne powder, juice of 1 lime, handful of chopped fresh dill and oregano (less if using dried) and 1 garlic clove minced, salt and pepper. Mix that all up and let it sit in the fridge for a few hours. This recipe can be cut in half, I like to have leftovers so I make lots.
Step 2- Special Sauce (This is where the magic comes in) Mix this up ahead of time too, so it has time to meld. ½ cup of sour cream, ½ cup of yogurt, 1 tablespoon of chopped fresh dill, 1 tablespoon of grated horseradish (or to taste), 1 tablespoon of chopped capers or pickles, salt and pepper.
Step 3- Fish Make any kind you like. Batter it, grill it, marinate it. There are no rules. We used salmon in the picture. Actually we call all fish at our house salmon because it’s the only kind my kids will eat.
Step 4- Assemble We served with it garlic mashed potatoes, which was a delicious choice. I highly recommend it. I had seconds, maybe even thirds. I bet you will too.