Fish Tacos

Somewhere in the far away land of California, maybe near Baja, someone concocted what we have all come to know as the fish taco. Simplicity and convenience combined about 50 years ago there and people have been "hooked" ever since. 

Our little family is definitely appreciative of these little beauties. Over the years we have come up with our own version and I am happy to share them with you. If you have never tried a fish taco, go make these right now. Eat them and be thankful that you didn't go your whole life missing out on something so yummy! 

Ingredients: 

Gluten free Corn tortillas ( 2/4 per person) 

For the Fish: 

1 1/2 Pounds boned,skinned, firm white flesh fish such as Haddock. (Try to buy wild caught not farm raised fish and seafood.)

1 Tablespoon Hawaiian Rub ( Can be purchased from Salty Wahine, link below) 

2 Tablespoons Olive Oil 

1 Teaspoon Paprika 

Dash of Kosher salt 

Black Beans:

1 can of Organic Black Beans 

1/4 Teaspoon chopped Garlic 

Pinch of salt 

Cabbage Slaw: 

10 ounces Shredded Purple Cabbage 

1/2 Cup Mayonaise 

1/2 Lime Juiced 

Pinch of kosher salt 

2 Tablespoons of Organic Wild Flower Honey 

Salsa cheat:

6 ounces store bought Organic Salsa 

8 Organic grape tomatoes Sliced in half 

1/2 Tablespoon Fresh Cilantro chopped 

2 Avacados Sliced into long thin pieces

1 corn on the cob cooked then kernels removed ( I usually save a cob from an earlier dinner that week so I have one on hand) 

3 limes quartered for garnish when serving 

Directions: 

When I don't have time I use the "salsa cheat". Just combine the ingredients listed above. This brightens up a store bought jar of salsa and makes it look a little more like homemade. I make this about an hour or two prior to serving and place it in a small jar in the fridge. You can just use store bought alone or if you're feeling frisky make your own from scratch... I just didn't have it in me this time. 

Next you'll want to make the cabbage slaw at least 1 hour prior to serving with your tacos. I've made it the night beore and this has been fine too. 

In a bowl combine all of the ingredients listed for the slaw and stir well. Cover with plastic wrap and place in the fridge. 

Next in a small sauce pan combine the Black Beans and Garlic and pinch of salt and warm over low heat stirring occasionally for 10 minutes. 

Preheat your oven to 400 degrees. 

Place a large piece of foil on a cookie sheet. In the center drizzle 1 tablespoon of Olive oil. Place your fish on top of the Olive oil in the center of the foil. Sprinkle with the Hawaiian seasoning, salt and paprika, drizzle with the remaing 2 Tablepoons of Olive oil. 

 Fold the foil into a packet sealing in the fish. ( First pick up the long sides of the foil and bring them to meet over the fish folding them together in a neat crease and fold down until it is against the fish. Next fold up the sides of the foil the same way, each end towards the center carefully making sure not to puncture the foil or leave any holes. 

Place the cookie sheet with the foil packet of fish on it in your oven, middle rack, and cook for about 20 mins or until the fish is done and easily flakes when pulled apart with a fork. ******BE VERY CAREFUL the foil packet will contain steam. Use a set of tongs or the fork to gently pull down one side of the foil allowing the steam to escape before unwrapping the rest of the foil packet.*****

I always warm my tortillas by tossing them on a cookie sheet in the warm oven for 2 mins before serving after I've removed the fish. 

Now it's time to build your taco! Some people like to double the taco shells to provide more "structural stability" others like the "one shell and eat it as fast as I can method" Your choice. 

To your tortilla add some salsa, ,avocado, corn, cabbage slaw, prepared fish and a squeeze of lime. 

I serve mine along side my Pinto Beans and Rice with Chives and Blood Oranges, this recipe is also on the blog. 

Salty Wahine Hawaiian Rub: 

Www.saltywahine.com/Hawaiian-rub.html

Pinto Beans and Rice with Chives and Blood Orange

This dish has a bright unexpected flavor. I like to serve it along side fish tacos or a simple pork roast off the grill. I think it could stand alone as a vegan main dish or as a hearty side. 

Makes 4 cups 

Ingredients: 

1 Can of Organic Pinto Beans drained and rinsed

2 Cups of Cooked Jasmine Rice ( cooked per your packages instructions) 

2 Blood Oranges (One peeled and pith removed, the other cut in half to juice)

1 teaspoon Blood Orange zest 

2 Chives diced into very small pieces ( kitchen shears make this an easier task)

Salt and Pepper to taste

1/8 teaspoon Cumin 

( Optional: 1 Tablespoon fresh Cilantro chopped) 

Directions:

In a small bowl juice one of the Blood Oranges making sure to remove any seeds. Add the orange zest, cumin, Salt, Pepper and whisk to combine. 

Segment the the other Blood Orange and cut into small pieces. 

In a seperate Medium sized bowl add the cooked rice while it is still warm. Next add the pinto beans, chopped chives and segmented orange stirring gently to combine. 

Pour the juice and spice mixture over the rice and beans and fold until coated (If you'd like you can add chopped Cilantro here at the end). We have a cilantro adversion in my house so I didn't add it, but I think it would complement this well. 

Serve warm or at room temperature.