I had leftover tortillas from Sunday's chicken chili and coleslaw from Tuesday night, so I decided fish tacos would be a wise and tasty choice for dinner last night. I used mahi mahi and marinated the fish using this recipe at epicurious.com. I topped the tacos with the lime and cilantro coleslaw, lime crema (which is sour cream mixed with lime zest and lime juice; calling it crema just makes it sound fancier), chopped cilantro, and lime wedges. I served additional coleslaw on the side.
1/4 cup olive oil
1 1/2 teaspoons chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 pound mahi mahi or other flaky white fish
1/2 cup reduced-fat sour cream
2 teaspoons lime juice
1 teaspoon lime zest
8 fresh corn tortillas
Coleslaw with Lime and Cilantro (or shredded cabbage)
1 lime, cut into wedges
Pour the olive oil into a small bowl and add the chile powder, oregano, cumin, and chopped cilantro. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Preheat broiler. Spray a rimmed baking sheet with cooking spray. Remove the fish from the marinade and place on the baking sheet. Season the fish with salt. Broil the fish for 4 minutes, then turn over, and cook for another 2 minutes. Transfer fish to a large bowl. Flake the fish with a fork (or cut into strips). Check for seasoning and add more salt if necessary. Set aside.
For the lime crema, stir together the sour cream, lime juice, and lime zest in a small bowl. Set aside.
Place the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover.
To assemble the tacos, place a heaping spoonful of the fish onto the center of a tortilla. Top with the lime crema, coleslaw (or shredded cabbage), and cilantro. Serve with lime wedges.
Makes 4 servings.