Friday, July 8, 2011

Fish Taco!

In case you don't know, the very best fish tacos in the world are to be found in San Diego, but I'm here to tell you that a mighty fine fish taco can be had right here in good old Ann Arbor!

Here's what you'll need:

1 pound of cod
olive oil
spices for fish: chili powder, cumin, smoked paprika, salt and pepper
a couple wedges of green and red cabbage, sliced thin
4 whole wheat tortillas

Chipotle Crema- this stuff is GOOOOOOD!

8 oz sour cream
1/2 t lime zest
2 T lime juice
a couple minced chipotle chilis in adobe sauce
1/2 t cumin
1/4 t salt

Combine all ingredients and put in the fridge for flavors to develop.

When ready to eat, put the spices on the fish and sauté in olive oil--the fish only takes a few minutes per side. Flake the fish into large bite-size pieces. Warm the tortillas.  On each tortilla, place some fish, some cabbage and some sauce and enjoy!!

Serve with roasted sweet potato wedges and a nice cold glass of Sangria!


  1. Yum! I love fish tacos--why have I never tried to make them? But now I will. I especially want to make the lime crema--in fact perhaps I will just eat a little bowl of that while the fish cooks...oh no, that would be wrong, wouldn't it? Got a recipe for the sangria?

  2. I feel the same way about that sauce! ha easy sangria: cut up apples and oranges and plop in cheap red wine, let sit in fridge. Before serving add ice, and top off with any variety of lemon/lime soda. The soda gives it the fizz and sweetens it a bit. You can add brandy too but I didn't have any.

  3. Sara, I've not joined your blog thus far because I've been lucky enough to eat every delicious dish. Today I just wanted to say that your fish tacos, with their amazingly delicious sauce, prevented me from ordering fish tacos when we went out to dinner the other night because I knew that they couldn't be as good as yours, which I had recently eaten.