Fish Tacos with Corn Salsa and Queso Fresco
When I was in California last month, we ate at this little seaside restaurant called Cody's in La Jolla. It was fantastic and I highly recommend it, by the way. I had the most amazing fish tacos that day and I took a pic of my plate... here's a pic of the restaurants and my plate:
I decided to try to adapt my fish taco recipe to include some of the ingredients in their recipe and here's what I came up with:
1/4 c EVOO
2 Tbsp vinegar
2 Tbsp lime juice (fresh)
2 tsp. lime zest
1 1/2 tsp honey
1 tsp minced garlic
1/2 tsp cumin
1/2 tsp chili powder
1 tsp old bay seasoning
1/2 tsp pepper
1 tsp hot sauce
Marinade 1 lb of mahi mahi or tilapia in shallow dish for 2 hours in refrigerator.
Cook fish in a skillet using a tbsp of olive oil. Cook on both sides until fish is no longer translucent.
Dressing for Tacos:
8 oz sour cream
1/2 c chipotle salsa
2 Tbsp lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp old bay seasoning
salt & pepper to taste
Corn Salsa to dress tacos:
1 chopped red pepper
1 chopped green pepper
1/2 c chopped red onion
1 c. white corn (cut from cob)
1/4 c fresh cilantro
1 tsp lime zest
1 Tbsp lemon juice
Combine and refrigerate the above ingredients for 1 hr. Then throw them in a warm skillet over med-high heat and toss for a minute, til they turn bright and then remove from heat.
Serve with sliced avocado and queso fresco cheese on warm tortillas.
This looks so fantastic! I have to try it for my guys!
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