Cilantro Lime Fish Tacos

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Some days when I get home from work I just don’t feel like cooking dinner. After spending 8 plus hours on my feet baking all morning, I loose all desire to prepare dinner in the evenings. Then my husband calls and asks for fish tacos. Fish Tacos! I used to hate making fish tacos because it was too complicated to prepare the fish and the finished product was usually dry.  But not with this recipe, a simple cooking technique is used to free up your time for yummy condiments. Don’t skip the cilantro lime pesto, it really kicks the dish up a notch.

When buying your fish for this dish, try and get the freshest fish possible. If you have a favorite fish market ask them how fresh their fish is or if they are expecting another delivery in the future. Your fish shouldn’t have a strong fishy smell and if it’s whole, look for clear eyes, this is a sign of freshness.

This recipe calls for lingcod, a white bottom feeder fish. However you could use another white fish like Halibut if you’d like.

Cilantro Lime Pesto

1 cup cilantro leafs
1 ripe avocado

1/4 cup parsley

1 clove garlic

juice of one lime

1/3 cup pine nuts

1/3 cup parmesan cheese, grated

1/2 cup EVOO

Salt and Pepper to taste

In a food processor, combine the above ingredients adding in cilantro through parmesan cheese and pulse together until well combine. Slowly drizzle in olive oil while the food processor is running until combine. If you want to thin the pesto out more, drizzle in more olive oil until you’ve reached the desired consistency. Season with salt and pepper. Set aside for garnishing your tacos.

The Fish

1 fillet of Lingcod

2 tablespoons olive oil

1 clove garlic

Salt and Pepper

Juice of 1 lime

1 tablespoon chopped cilantro

Rinse Lingcod fillets in cool water and pat dry, season with salt and pepper generously on both sides and slice into 3 inch strips. Preheat a medium saucepan on medium high heat the oil with a clove of garlic in it. Heat until oil begins to ripple and then remove garlic, add fish and cook for 3-5 minutes on each side or until the fish begins to flake apart and is no longer pink on the inside (do not over cook).  Remove from heat and squeeze with lime juice.

Garnishes

Thinly slice red cabbage

Sour Cream

Diced Avocado

Cilantro Lime Pesto

Assemble fish tacos by layering cabbage, fish, and avocado. Drizzle with sour cream and cilantro lime pesto. Eat and enjoy!