Home Detox: Tropical Fish Tacos

This hot weather makes me want to eat lighter.  And riding my bike in it makes me want to eat now. Like right now.  I am so hungry I need to eat now.  Fish tacos accomplish both goals - light and urgent. From idea to table, these take less than thirty minutes.

Tropical Fish Tacos

Tacos:

1/2 lb. white flaky fish (I used tilapia, redfish would also work), thawed

2 tbsp. olive oil, plus drizzle

1 lime, juiced

1 tbsp. chili powder

1 tbsp. cumin

1 jalapeno, stemmed, seeded, and coarsely chopped

2 tbsp. cup chopped fresh cilantro leaves

6 corn tortillas

Garnish:

Shredded red cabbage

Hot sauce 

Sour cream or Greek yogurt

Thinly sliced green onion

Handful fresh cilantro, stemmed and chopped

Avocado (I didn't have one, but it would definitely be good)

Tropical Salsa, recipe follows

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, cumin, jalapeno, and cilantro and pour over the fish. Let marinate for 15 minutes while you prepare the salsa and tortillas.  

Light one eye of a gas stove and turn to low.  Place each tortilla on the burner for 20-30 seconds until warm but before charred.  Store in a tortilla warmer lined with damp paper towels.  

Remove the fish from the marinade place onto a hot skillet with a drizzle of olive oil, flesh side down. Cook the fish for 4 minutes without disturbing on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Tropical Salsa

1 small pineapple, peeled, cored and diced

1 whole mango, diced

1/2 whole medium red onion, finely diced

1 whole jalapeno, seeded and diced

Handful fresh cilantro, stemmed and chopped

1 lime, juiced

1/2 tsp. kosher salt

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Tasty served immediately, delicious served in an hour.