Oh what a great day today! First we did the Corona del Mar Scenic 5K, a beautiful run/walk with a view of the Pacific Ocean. Then we spent some time by the pool enjoying a gorgeous Southern California afternoon. What better way to end the day than with some delicious and healthy fish tacos? I even lightened up the dressing using Greek yogurt.
And these tacos are quick to make. About 35 minutes total time in the kitchen. First you whip up the quick marinade for the fish. While it's marinating you make the dressing. Then you put the fish in the oven and while it's cooking you get your setup ready. Pull the fish out of the oven, assemble your tacos, and eat. So easy!
Fish Tacos with Lime Cilantro Dressing
Serves 4 (serving size - 2 tacos)
Oven 425 degrees F
Ingredients:
1 lb. wild caught halibut (or Mahi Mahi), cubed and lightly salted with sea salt
8 corn tortillas
shredded cabbage for garnish
chopped fresh organic cilantro for garnish
sliced avocado for garnish
lime wedges for garnish
Marinade:
1/8 cup extra-virgin olive oil
juice of 2 limes
1 small to medium Serrano pepper, minced (remove seeds to make mild, I leave them in)
1/4 teaspoon smoked paprika
fresh cracked pepper
Lime Cilantro Dressing:
1/4 to 1/2 bunch fresh organic cilantro
1 large clove garlic, smashed and rough chopped
juice of 1/2 orange
juice of 2 limes
1/4 cup Greek Yogurt (I use Fage 2%)
1/4 teaspoon salt
fresh cracked pepper
1/4 cup extra-virgin olive oil
To make the marinade:
In a medium bowl, whisk together all marinade ingredients.
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| marinade |
Pour marinade over the cubed and salted fish, turn to coat, then place in refrigerator for 15 minutes to allow to marinate.
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| halibut with marinade |
While fish is marinating, prepare your dressing.
To make the lime cilantro dressing:
Place all ingredients for dressing, except olive oil, in food processor and blend until it's a smooth consistency and ingredients are well mixed - about 10 seconds or so. Next while the food processor is running, drizzle in the olive oil through the spout. Taste for seasoning and add additional salt or pepper if needed and set aside.
Remove fish from refrigerator and drain off the marinade. Place fish in a shallow baking dish and place in oven. Cook for approximately 15 minutes or until fish is opaque in the center and flakes easily.
While fish is baking get your setup ready - shredded cabbage, sliced avocado, lime wedges, chopped cilantro.
When fish is almost done, heat up your corn tortillas. When fish is done, remove from oven, assemble tacos and enjoy.
