I have never been a fan of fish but they say that in marriage, sacrifices have to be made, so every once in a while I have to cook something that my husband really adores: like fish tacos. I have never been a fan of fish. I don’t like the texture, I think it smells weird, it feels squishy in my mouth and it makes me think of eating a jellyfish, which is also a fish, so maybe that’s not entirely weird. Actually, I don’t think a jellyfish is scientifically a fish, but that’s a whole other thing. Anyways, Josh loves fish, he’s a traditional Maine boy and he loves everything from the sea. Could I forever deprive him of that? No, probably not. So I figured of all the fish recipes, this would be the one I would most likely enjoy. Mostly because I can throw fifty million things on top so that I can’t actually taste the fish. The first time I made these I was really pleasantly surprised. All these ingredients work together to give you a really nice, textural experience in your mouth. There is soft, there is crunch, there is bright acidic flavor, it’s really fantastic.
Now, you may look below and say: um, Jenny, there are fifty million ingredients here, this looks very complicated. It’s not. Continue scrolling to the directions where you will see, it really is very simple. It’s mostly chopping, well, it’s really all chopping. A majority of the ingredients you probably even have on hand.
I promise for a healthy and easy dinner, this one is a winner. Your husband, boyfriend, random hook-up or stranger, will really love you for it.
Serves my family of four (2 adults & 2 crazy children)
For the marinade:
1 1/2 lbs. of fresh haddock
Juice of 4 limes
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon sea salt
1 teaspoon pepper
For the pickled cabbage:
1 1/2 cups of red cabbage, cut into small slivers
2-3 cups red wine vinegar (enough to cover your cabbage)
1 teaspoon of salt
1 teaspoon pepper
Toppings & Accompaniments:
1 package of corn tortillas (8-10)
2-3 radishes, cut into small slivers
1 large carrot, cut into small slivers
Pico (2 large tomatoes, cut into squares, 1 dash of fresh cilantro, minced, juice of 1 lime, dash of minced red onion, salt & pepper to taste)
1. Start by marinating your fish. Toss the fish along with all the ingredients into a bowl, rub the fish down with the spices and allow to sit while you do all the chopping.
2. Pickle your cabbage, I don’t like mine to sit too long, about 30 minutes or so. Toss your finely chopped cabbage in a bowl with all the ingredients, mix up and allow to sit. Drain excess vinegar when ready to serve.
3. Chop all your toppings, prepare your pico. The pico is what really makes this recipe shine, it is simple and bright. A traditional pico has more ingredients but for the sake of keeping things easy, I left some of those out. Cut all the ingredients for the pico, give a toss with a spoon and allow to sit while the flavors meld.
4. Heat up your grill. Once the grill is hot, throw your fish on. Problems with that? Spray a piece of tinfoil with nonstick spray and lay the fish on there so it’s easier to flip on the grill. I even placed my tortillas on the grill for a moment to give them a little kick. You will know your fish is done when it goes from more of a clear to a pearl white. Remove from grill.
5. Place all your ingredients on the table and start building your perfect fish taco. I like to throw a couple small pieces on a corn tortilla along with a dash of radishes, carrots, pickled cabbage and the pico. The crunch is really amazing with the soft texture of the fish. Enjoy!