Beaches, Beers & Tacos!!

I never heard of fish tacos growing up.  They weren’t sold at Taco Bell or Taco Casa, a local fave.  You didn’t see fish tacos on the menu at any Mexican restaurant.  These days, fish tacos are being sold in food trucks and restaurants everywhere you turn!  Just about every restaurant, grill, bar, cafe, diner and dive on the beach advertises their version of the world’s latest food fascination.  Fish tacos originated in Baja and have become the popular menu item of the present.  I would like to go to Baja and try those fish tacos!! If you ever come across a Tommy Bahama restaurant, sit yourself down at the bar so you don’t have to wait and order a cervaza and fish tacos.  Mike and I agree that these are the best fish tacos we have ever eaten.  They may not be fish tacos from Baja, but they won’t disappoint.  I found the recipe online and have made them a few times at home. I love all the cilantro in these tacos!  Cilantro is a good source of antioxidants that provide benefits to the skin such as helping to prevent sun damage from UVB rays.  Many of the antioxidants found in cilantro or coriander prevent many types of cancers.  According to research, cilantro has anti-inflammatory properties.  Some studies show that the oils in cilantro and coriander leaves have anti-fungal components and may be used in the future for fungal infections, such as thrush. Doing a bit of prep work beforehand will save you a great deal of stress.  Making all this at once is no bueno.  Trust me.  I know.  I always think I can get all this done in an hour.  Making my life more difficult seems to be my jam.  I don’t know why, so don’t ask.

Tommy Bahama Tacos

Gather and prepare ingredients for fish marinade. You’ll need about 1 1/2 lbs of fresh fish.  We like red snapper, grouper, scamp and cobia but, any white fish will do.  Cut the fish into 1 oz pieces.  You’ll also need 3/4 cup of unsweetened coconut milk,  2 egg yolks, fresh cilantro, 1 jalapeño, cumin and paprika. *Fresh jalapeño and serrano peppers contain phenols, flavonoids, capsaicinoids, ascorbic acid and antioxidants. Fish Taco Marinade Whisk egg yolk until smooth.  Roughly chop 1 Tbsp cilantro and mince 1 Tbsp jalapeño. Measure 1 tsp cumin and 1 tsp paprika.  Combine ingredients with 3/4 cup coconut milk and mix well.  Add fish and marinade to a dish or gallon sized bag and refrigerate for 12-24 hours. Prepare Lime Sour Cream. Lime Sour Cream Combine 6 Tbsp sour cream (I used 3 Tbsp sour cream and 3 Tbsp fat-free plain yogurt) and 2 Tbsp freshly squeezed lime juice.  This can also be made ahead, covered and refrigerated until ready to serve.  Top with roughly chopped cilantro before serving as a garnish, if desired.  Andrew insisted on strategically placing the cilantro and I couldn’t have done a better job! Prepare Pico de Gallo. Vine Ripe Tomatoes for Pico de GalloPico de Gallo Combine 1/2 cup diced red onion, 1 Tbsp minced jalapeno, 1/4 cup diced vine-ripe tomatoes, 2 Tbsp chopped cilantro, 2 Tbsp freshly squeezed lime juice, 1/2 tsp coarse salt and 1/8 tsp freshly ground pepper. To prepare the Chipotle Aioli, combine 3/4 cup mayonnaise, 1 Tbsp dijon mustard, 1 chipotle pepper, 1 tsp freshly squeezed lime juice, coarse salt and freshly ground pepper into a food processor or blender.  I like to use my small food processor as it is a small piece of equipment and easy to clean. (I’m not sure I could find an actual smoked jalapeño, or chipotle pepper in my area.  I can get the powder, the pods and adobo in a can.  I picked the can and rinsed the sauce from the pepper before adding it to the aioli). Chipotle Aioli 1 Puree until smooth.  This works great in a small squeeze bottle.  Refrigerate until ready to use. Last, but certainly not least, the Asian Slaw.  Mix 4 oz shredded cabbage, 1/2 of a peeled and julienned jicama, 2 ounces of red onions, peeled and sliced paper thin or in my case, as thinly as you can slice them (it’s the knife’s fault) and 2 Tbsp chopped cilantro. Red Onions Sliced Thinly In a separate, small bowl, combine 2 Tbsp olive oil, 2 Tbsp freshly squeezed lime juice, coarse salt and freshly ground pepper.  Whisk and pour over slaw mixture.  Toss to coat well. Asian-Slaw.jpg Make the slaw ahead of time, if possible;  add dressing just before serving. Preheat a large saute pan and melt 4 oz of unsalted butter on medium-high heat.  To cut the fat, use 2 oz of butter and a bit of olive, avocado or grapeseed oil, adding more only if the pan begins to get too dry and the fish begins to stick to the pan. Remove fish from refrigerator.  Drain marinade before placing into hot pan.  Sprinkle blackening spice over the fish and cook for about 2 minutes.  (I used Emeril’s Essence as I didn’t want it to be too spicy for the little monster).  Flip fish pieces, cooking 1 minute more or until it becomes flaky.  Remove from heat and place fish on a platter. Heat at least 2 corn tortillas per person in a dry skillet or in the oven. Serve hot tortillas, fish, asian slaw, chipotle aioli, pico de gallo and lime sour cream.  Sliced avocados would be a great addition.  Provide lime slices or wedges for garnish and extra flavor. *phenols play an important role in cancer prevention and inflammation.  Flavonoids are scavengers of free-radicals which are involved in the early stages of artery-clogging atherosclerosis and contribute to vision loss.  Flavonoids also prevent heart disease.  Capsaicin has potential to regulate metabolism.  Capsaicin-rich diets have shown favorable effects on atherosclerosis, metabolic syndrome, diabetes, obesity, non-alcoholic fatty liver, cardiac hypertrophy, hypertension and stroke risk.  Ascorbic acid protects against immune system deficiencies, heart disease, prenatal health problems, eye disease and skin problems.  According to the Harvard School of Public Health, antioxidants may reduce the rate of cognitive decline and may protect against the development of macular degeneration.
Tommy Bahama Tacos
Write a review
Print
Ingredients
  1. 1 1/2 lbs white fish
  2. 12 white corn tortillas
  3. 4 ounces unsalted butter
  4. 2 Tbsp cajun blackening seasoning
  5. 3/4 cup unsweetened coconut milk
  6. 2 egg yolks, whisked
  7. 4 Tbsp cilantro, roughly chopped
  8. 2 Tbsp jalapeno, 1 Tbsp chopped, 1 Tbsp minced
  9. 1 tsp cumin
  10. 1 tsp paprika
  11. 3 Tbsp sour cream
  12. 3 Tbsp fat-free plain yogurt
  13. 6 Tbsp freshly squeezed lime juice
  14. 4 oz shredded cabbage
  15. 3/4 cup mayonnaise
  16. 1 Tbsp dijon mustard
  17. 1 chipotle pepper
  18. 1/2 jicama, peeled and julienned
  19. 1/2 cup red onion, diced plus 2 oz thinly sliced
  20. 2 tsp olive oil
  21. course salt and freshly ground pepper
Instructions
  1. Slice fish into 1 oz pieces. Set aside.
Prepare fish marinade
  1. Combine coconut milk, whipped egg yolk, jalapeño, 1 Tbsp cilantro, cumin and paprika.
  2. Place fish in mixed marinade in a covered dish or gallon sized bag. Marinate, chilled for 12-24 hours.
  3. For lime sour cream, mix 3 Tbsp sour cream, 3 Tbsp fat-free plain yogurt and 2 Tbsp of lime juice.
  4. Chipotle Aioli
  5. 3/4 cup mayonnaise
  6. 1 Tbsp dijon mustard
  7. 1 chipotle pepper
  8. 1 tsp lime juice
  9. salt and pepper to taste
  10. Pico de Gallo
  11. 1/2 cup red onion, diced
  12. 1 Tbsp Jalapeno, minced
  13. 1/4 cup diced tomatoes
  14. 1 Tbsp cilantro
  15. 1 Tbsp lime juice
  16. 1/2 tsp salt
  17. 1/8 tsp pepper
  18. Combine ingredients. Set aside.
  19. Asian Slaw
  20. 4 oz shredded cabbage
  21. 2 oz jicama, peeled and julienned
  22. 2 oz red onions, sliced paper thin
  23. 2 Tbsp cilantro, roughly chopped
  24. 2 tsp olive oil
  25. 2 Tbsp lime juice
  26. salt and pepper to taste
  27. Combine vegetables into a medium bowl. In a separate, small bowl whisk together olive oil, lime juice, salt and pepper. Pour over slaw and toss to coat.
  28. Preheat a large skillet over medium-high heat. Melt butter in skillet. Drain marinated fish and place into skillet. Sprinkle cajun seasoning over fish and allow to cook for 2 minutes. Flip fish and cook for an additional 1 minute or until fish appears flaky.
  29. Heat tortillas in dry skillet or in oven.
  30. Serve warm tortillas with cooked fish, asian slaw, chipotle aioli, lime sour cream and pico de gallo.
Notes
  1. Sliced avocados make a nice addition to these tacos
nutritionbitsandbobs https://nutritionbitsandbobs.com/
Don’t wait until Tuesday to make these!
Advertisements

One thought on “Beaches, Beers & Tacos!!

  1. I was blessed enough to participate in eating these very fish tacos, and they were worth all Kelly’s hard work! LOL! Simply delicious, and very healthy!

Thanks for reading my post! I would love to have your feedback, suggestions or answer any questions you have! Please leave your comments!!