Summer and Fish Tacos with Samantha Bann

Summer nights are a time to relax outside, especially in this heat. It’s a time to cool off and enjoy the pool, your closest friends, laughing about old times and new jokes. This recipe is close to my heart and reminds me of my favorite journeys, which often involve showing people just how much I truly cared for and loved them…through their stomachs.

This dish is slightly time-consuming, but worth every single bite. I like to add a touch of lime sometimes, but the cider vinegar will work just fine.

Fish Tacos Recipe

• Cook time: 20 minutes

Ingredients

• 1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like halibut)*
• Salt and pepper
• Olive oil

• 1 dozen corn tortillas (2- 3 tortillas per person)
• Vegetable oil or butter (optional, depending on how you heat your tortillas)

• Salsa – Fresh diced tomatoes, fine diced onions, minced cilantro, and some lime
• 1 ripe avocado

• Cabbage
• Cider vinegar
• Salt

*Fisheries worldwide are under pressure. Be sure to choose a sustainable fish. See the guidelines at Monterey Aquarium's Seafood Watch.

Method

1. Prepare the salsa. Either use store bought or make your own.

2. Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.

3. Heat the tortillas. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. I often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.

Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 2-3 per person) are cooked. Set aside.

4. Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.

5. Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.

Until next time…