Fish Tacos

Ready for Something Light Between Holidays?  How about Fish Tacos?

I know once our family is done with the Thanksgiving leftovers, we all crave something lighter and fresher for dinner before we dive into Christmas meals and all the cookies that go with it!  One of our popular dinner dishes during this time is fish tacos.  Besides, it’s a great way to take advantage of having access to fresh, delicious fish!

What kind of fish works well for fish tacos?

You can get creative with your ingredients in fish tacos.  Because we’re so close to the Pacific Ocean,  the most popular selections are saltwater fish like halibut and cod, but many locals also enjoy snapper, flounder, mahi-mahi, and grouper.  Freshwater fish like tilapia holds up well but usually need a bit more seasoning as the flavor isn’t quite as vibrant.  Of course, you can always be adventurous and use grilled or smoked salmon in your tacos, too!

Ingredients

Tacos are straightforward.  For fish tacos, you really only need the fish, some shredded cabbage (or coleslaw mix), fresh avocado or guacamole, tortillas (corn or flour–whichever you prefer), and some sauce.  If you like cilantro, you can add a little freshly chopped cilantro as a garnish!

Ingredients for the fish:

• About 2 pounds of TBS fresh fish: cod, halibut, and tilapia are my favorites.  Talk with our Butcher Shop staff about what’s fresh today and what they recommend for tacos.
• 1 ½ teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 1 tablespoon olive oil

Ingredients for the sauce (mix and set aside):

• ½ cup sour cream
• ⅓ cup mayonnaise
• 3 tablespoons lime juice (about 2 limes worth)
• 1 teaspoon garlic powder
• 1 teaspoon sriracha
• ¼ teaspoon salt

How to cook the fish:

1.  Add olive oil to a nonstick skillet and set it to medium heat.
2. Dry the fish with a paper towel and put them on a plate or cutting board.
3. Combine the seasoning in a small bowl and then sprinkle over both sides of the fish.  Pat the fish lightly to help the seasonings stick.
4. Place the fish in the skillet and cook for four to seven minutes per side.  The finished temperature should reach 145 F.
5. While the fish is cooking, warm the tortillas on a hot, dry skillet on the stove.  Once the tortillas begin to bubble, flip to lightly brown each side.  Set them aside on a dish and cover them with a towel or place them in a tortilla holder to keep them warm.

Once your fish is cooked, you can now assemble your tacos!  You can build them all and serve them on a plate with a little chopped cilantro on top.  However, in our family, we place all the ingredients on the kitchen bar, and everyone assembles their own to the liking.  Popular side dishes include rice, black beans, and corn.

For the freshest fish, seafood, and meats, choose The Butcher Shop.

We receive seafood shipments on Mondays, Wednesdays, and Fridays from small fishing outfits in nearby coastal towns.  Some of our seafood selection is seasonal, so give us a call to see what we have in stock today, or call us at 541-830-3369 to place an order for future pickup.  Come by our store to grab fresh produce for your side dish and browse our selection of local wines and craft beer.