Summer has finally crept into the Pacific Northwest. Just a few short weeks ago it teased us with several back to back 90 degree days, then cooled off and turned rainy. Now we are looking at a week of perfect 80 degree days.
I’m always on the look-out for quick and easy recipes that work well when the weather starts to warm up. The last thing I want to do is cook a huge meal and heat up the house.
I realized not to long ago I had not made fish tacos in quite awhile. My go to recipe is simple. Place tilapia on a piece of foil and season it with a little olive oil, fresh ground pepper, and a little garlic. Grill over medium indirect heat until the fish starts to flake, about 8-10 minutes does the trick. Serve on warmed corn tortillas, topped with shredded cabbage (I buy coleslaw mix to save time), shredded cheese, and a copycat Rubio’s yogurt sauce.
This time, however, I was inspired by a Baja Fish Taco recipe I saw on Pinterest. Steve brought home some fresh cod from our favorite fish market. This time, I seasoned it with my homemade Taco seasoning. Put the fish on foil and grill over medium indirect heat until the fish starts to flake (depending on thickness 8-10 minutes, the cod took longer because it was thicker than tilapia). I served the blackened fish on warmed corn tortillas, topped with shredded cabbage, chopped cilantro, and cilantro avocado sauce. The cilantro avocado sauce was delicious and would also make a great dip for corn chips.
- Cod (or your favorite white fish)
- Taco seasoning (see separate recipe)
- Corn Tortillas
- Shredded Cabbage
- Avocado Cilantro Sauce (see separate recipe)
- Chopped Cilantro
- Lime wedges
- Season fish with taco seasoning.
- Place fish on foil.
- Grill over medium indirect heat 8-10 minutes until fish flakes easily with a fork.
- Warm tortillas in a large frying pan
- Place fish on corn tortilla.
- Top with shredded cabbage, avocado cilantro sauce, chopped cilantro, and lime wedges.
- Depending on the corn tortillas, I sometimes use two per taco to help keep it from falling apart.
- 1 Tablespoon Chili Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Crushed Red Pepper Flake
- 1/4 Teaspoon Dried Oregano
- 1/2 Teaspoon Paprika
- 1 1/2 Teaspoons Ground Cumin
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
- Measure all the ingredients into a small bowl. Stir!
- To use for taco meat, add seasoning to the cooked meat in your frying pan and add about 1/4 cup or more of water.
- I recommend using Penzeys spices, especially their California Sweet Paprika. It adds a smoky sweet flavor to the taco seasoning!
- 1 medium or large avocado
- Juice of 1 lime
- 1/3 cup cilantro
- 4 tablespoons Olive Oil Mayonnaise (or your favorite Mayo)
- 1/4 teaspoon salt (to taste)
- 1 teaspoon garlic powder
- In a food processor combine the avocado, lime juice, cilantro, mayonnaise, salt, and garlic powder and pulse til smooth. You may need to add a little water or milk to make it smooth.