I have fallen in love with fish tacos. Specifically, these fish tacos. I used to think that I did not like fish tacos. I am not a fan of fried fish, so the fried fish taco never appealed to me. The grilled fish tacos I have had were okay, but not inspiring enough to order them again. Then two things happened: Gwyneth Paltrow and Lent. This was my first year observing Lent and the “no meat on Friday” rule made me rediscover that I love fish. I also love (I have a girl crush gp, I can own it) Gwyneth’s newsletter Goop. In one particular issue, she was writing about a party she was having to celebrate the release of her cookbook, and this is the family meal that she and her crew had while they were preparing for the party.
This meal is the opposite of what I think of when I think of fish tacos. These are light. Fresh tasting. Clean. Flavorful. These were so good that my husband and I were scraping the bits from the bottom of the pan. These fish tacos are going to be a staple in this house from now on. I made them about two weeks ago and honestly, I cannot wait to make them again.
The recipe calls for halibut, but I would assume that any mild tasting, white fish would be perfect for this recipe. Gwyneth also fries her corn tortillas, but I opt to just toast them in a hot pan.
1 bunch cilantro
juice from 5 limes
1/3 cup olive oil, plus 2 Tablespoons for cooking
1 small white onion
2 cloves garlic
1/2 Tablespoon garlic powder
1 Tablespoon cumin
1 Tablespoon paprika
2 pounds halibut
1/2 cup white wine
crema or sour cream
cotija cheese (I used Monterey Jack)
I got these little limes at the farmer’s market. They are called “juicy Mexican limes”, at least that is what the hand written sign said. Juicy was right, these babies had so much juice.
Put the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, jalapeno, garlic powder, paprika, cumin, and salt and pepper in the bowl of a food processor.
Blend until smooth. Put the puree in a bowl and set aside.
Chop the halibut into small pieces. Dry well with a paper towel. Season with salt and pepper.
Preheat a saute pan with 2 Tablespoons of olive oil. Add the halibut. Cook until golden brown, about 8 minutes.
Add the wine and cook until the wine evaporates, about 2 minutes.
Add the cilantro mixture and cook for another minute to heat through.
Heat the corn tortillas in a hot dry pan. Add the fish mixture to the tortilla. Garnish with cilantro, salsa, sour cream, cheese, and avocado.
Perfect for a little Cinco de Mayo get together, don’t you think?