Saturday, November 5, 2011

Fish Tacos!

A couple of months ago {I can't believe it's been that long}, I mentioned we had fish tacos. It was my first time using tomatillos, and I was pretty pumped to try something new. Our friend Janna came over to hang out, eat good food, and play Mario Bros on the Wii. It was such a fun night with her! We've been friends with Janna for several years now; we worked together for InterVarsity in the Southeast. She moved to Pasadena this past spring to start her master's degree at Fuller and pioneer a new InterVarsity chapter at Pasadena City College.

I found the recipe from Better Homes and Gardens in May.

1 1/2 lb. cod or halibut fillets, but into 1-inch pieces {I used tilapia}
2 fresh tomatillos cut into 1/2-inch pieces {2 cups}
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp orange zest
1/2 tsp lime zest

1. Preheat oven to 400 degrees. In a bowl toss together the fish, tomatillos, oil, garlic, orange peel and lime peel. Season with salt and black pepper; set aside.
2. Cut six 12-inch-square sheets of foil. Place one-sixth (about 2/3 cup) fish mixture in center of each square. Fold diagonally in half in a triangle. Fold edges two or three times to make a packet. Place packets in single layer on a large baking sheet.
3. Bake fish 10 to 12 minutes, until packets puff slightly (carefully open a packet to check fish doneness; fish should flake easily with a fork). Meanwhile, in dry skillet warm tortillas over medium-high heat until soft, about 15 seconds per side.
4. To serve, divide fish mixture between two tortillas. Top with Cabbage and Chile Pepper Slaw. Serve immediately. Makes 6 servings.

I didn't use the slaw for ours, but am interested to try it. We just had ours with plain shredded cabbage tossed in vinegar and guacamole. The flavor of the fish was very light & tasty. If you like spicy tacos, I think the cabbage & chile pepper slaw would add it.

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