Do you have recipes in your repertoire that you love, but they’re just so damn complicated that you never, ever make them? I’m that way with a certain fish taco recipe. No, not this one. This one is a piece of cake – a metaphor that always sounds out of place on a food blog. Anyway, this particular fish taco recipe is so very simple anyone can manage it. The thing I like about this recipe is that you can make it ahead. There just aren’t that many fish recipes that prep well in advance – other than tuna fish. This recipe works well as a salad too. Just serve the taco mix over a bed of mixed greens. We like to sprinkle some crushed tortilla chips on top of the salad. If you’re really nice I might share the other fish taco recipe with you someday – but that would mean I’d have to make it again, and the odds of that are low.
Fish Tacos (4 servings)
- 1 lb Mahi Mahi, Ono or other firm white fish
- ½ lb cooked shrimp sliced in half through the ridge (lengthwise)
- ½ cup brine cured black olives, pitted and chopped
- 1 cup tomatoes, seeded and chopped
- 3 green onions, thinly sliced
- 2 canned green chilies, seeded and minced (or fresh jalapenos – it all depends on how much heat you want)
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh cilantro
- 10 crispy “Mission Style” taco shells heated according to directions
- 2 cups shredded romaine lettuce or shredded cabbage
Preheat the oven to 400 degrees.
Place the fish on a sheet pan. Rub both sides well with olive oil and sprinkle with salt and pepper. Bake for 20 minutes or until fish is firm and fully cooked. Do NOT overcook or the fish will be dry. Allow to cool to room temperature. Remove and discard any skin and bones. Flake the fish.
In a large bowl mix together the fish, shrimp, olives, tomatoes, scallions, chilies, lime juice, vinegar, oil and cilantro. Taste and adjust seasoning. Chill the taco mix for one hour or overnight, covered.
Heat the taco shells according to the package instructions. Fill with the fish taco mix and the lettuce. Garnish with additional cilantro. Serve.