I LOVE these in the summer cause they're quick, easy, and don't take a lot of cooking, so you're not sweating in the kitchen. Also, the lime flavor throughout goes great with a Corona or Margarita!
FISH
2-3 fish fillets (there's so much flavor that using the cheap ones is fine -- I generally go for Tilapia, but any white fish is fine)
1 lemon
2 tbs olive oil
3-4 limes
3-4 cloves of garlic
6-8 jalapeno slices (or to taste)
PICO DE GALLO (salsa)
1 tomato
1/2 onion
1 large handful cilantro
jalapenos (optional)
lime juice
salt
pepper
CREAM SALSA
mayo (i use the light kind)
sour cream
jalapenos
a few pinches of chopped cilantro
a shake or two of mexican hot sauce (Tapatio is a brand I like)
lime juice
salt
pepper
Marinate fish for at least 30 min in a ziplock bag with lemon juice, juice from 3 limes, olive oil, chopped garlic, diced jalapenos, and a generous amount of salt and pepper.
Chop cilantro, tomato, onion, jalapenos. In a small bowl, mix 2 parts sour cream to 1 part mayo and juice from 1/2 lime. Add in a pinch of diced jalapenos, flavor with hot sauce, salt, and pepper to taste.
In another bowl, combine tomato, onion, remaining jalapenos and cilantro. Add juice from 1/2 lime, season with salt & pepper.
Grill fish in an oiled skillet, cooking on both sides -- it's okay if fish fall apart a bit as you cook, since you'll be piling them into the taco anyways. Set aside.
Warm tortillas (MICROWAVE: stack 4 on a paper towel and microwave for 1 minute), (OVEN: wrap 4-6 in aluminum foil and bake at 300 for 5 min), (SKILLET: toss tortillas into oiled skillet individually, flipping to make sure both sides are warmed).
Compile taco: Spoon fish, Pico de Gallo salsa, and top with Cream salsa.
Enjoy!
