Fish Tacos

Easter week was busy, as holiday weeks seem to be.  We were away at my mother's for Easter.  It was wonderful to spend time with the family, eat well and celebrate the resurrection.  Life is good.  We didn't come home until Monday afternoon, so Emily didn't cook until Wednesday.  Her aunt has been in possession of our Fish Taco recipe for some time, but she wanted to see the method, and try them first, which I absolutely understand.
 I had heard about fish tacos for ages, but, loving beef tacos, couldn't quite imagine them.  Emily talked me into going to Taco Time one day a year or so ago when we were shopping.  I figured for $2.50 I could try a fish taco and not be out much if I decided they were not for me.  As it turned out I thought they were quite tasty and came home and did an internet search for a recipe. When I emerged from the rabbit hole that recipe searching on the internet can be I had found I recipe I thought would work.  It has had a few modifications, but has become a favourite in our household.  I'm not a fan of reheated fish, but these I will do a  leftover lunch the next day.
Emily waited until her aunt arrived to make the marinade, while I assembled the coleslaw for a topping.  I used packaged coleslaw and bottled dressing, but to the dressing I added a splash of lime juice and a generous pinch of chili powder to give the dressing a nice kick.
Once my sister arrived Emily combined vegetable oil (she used canola, but I usually use olive oil) lime juice, garlic, cumin and chili powder.  Into this mixture she added several Basa filets, and after about 15 minutes took them out to the barbecue.
The fish did not take very long to cook and before long we were enjoying our tacos.  Into soft shells (which I prefer to the hard ones, but use what you like) we put a filet half, topping it with peach mango salsa (a nice change, a little sweeter, than traditional salsa) sour cream and the spicy coleslaw.

I suppose you could add in any other toppings you like, but the simplicity of these flavours is rather nice.  I neglected to take a picture, so you'll just have to take my word for it.  They are delicious, fast and easy.


Fish Tacos

Juice of 1/2 a lime (1- 1 1/2 tablespoons)
1 medium clove of garlic, crushed
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon vegetable oil

Combine & marinate mild white meat fish filets (basa, tilapia, cod, etc) for about 15 minutes.  The marinade can be doubled easily if you are doing more than about 3 filets.  Grill, bake or pan fry the fish until done.  Top with peach mango salsa (or whatever you like) sour cream & coleslaw.