Recipe: Fish Tacos

Last night my parents and I went to the Cheesecake Factory and dad ordered the fish tacos, which also happens to be one of my favorite dishes there.  After being inspired by their version I decided to try my own. 

Disclaimer: THIS IS THE FIRST TIME I'VE EVER MADE THESE and probably only the fourth time I've ever cooked fish in the house (grilling is usually the way to go, fish can get stinky!).  These came out really tasty and are surprisingly low in fat.  Check it!

FISH

1-1/2 lb. haddock, scrod, or any other white fish filet (tilapia would work well)

Extra Virgin Olive Oil (aka EVOO)

fresh cilantro, chopped

chili powder 

juice of 1-2 limes

salt&pepper

Preheat oven to 350 degrees. Place filets in baking dish and coat both sides with a healthy seasoning of salt & pepper.  Mix remaining ingredients in a bowl and pour over fish.  Cover with foil and refrigerate 15-20 mins.  Once marinated, place fish on foiled baking pan that has been sprayed w/ nonstick spray.  Place in oven to cook 10-15 minutes.  The fish is ready when it flakes away from a fork.  Let cool and break apart with fork for easy distribution on tacos.

This is arguably a LOT of cilantro.  Scale it back a bit if you're not that big a fan.  If you don't like it at all, try marinating with lime juice, EVOO, and garlic/onions.

PICO DE GALLO

small white (or red) onion

tomatoes, chopped

fresh cilantro, chopped

fresh lime juice

1 jalapeno, seeded and diced

EVOO

salt&pepper

Mix all ingredients, refrigerate and let the juices to their thing.

GARNISHES (optional)

small flour tortillas

1 mango, cubed

1 avocado, sliced

shredded cabbage (a.k.a Dole coleslaw in a bag)

sour cream

Red Hot

 i picked a perfect avocado.

Once fish is cooked and cooled, assemble tacos with pico de gallo and any garnishes you like.  My favorites are the cabbage and mango.  You could also add corn and black beans if you have.