We continue our Lenten season parade of fish recipes this week with a great recipe for fish tacos. I defrosted the fish overnight and in the morning set up the marinade and let it soak until dinner. Cooking time is quick and easy if done on a grill or in the oven. You can buy your own tortillas but I became disenchanted with what is available in the store, bleached and bromated flour and lots of preservatives. It doesn't take long to make your own flour tortillas at home, just a little effort in rolling them out. For other fish recipes check out Piccadilly Circus Fish 'n Chips, Salmon l'Orange, and Jacksonville Garlic Shrimp.
Fish Tacos
6-8oz Pollock for each person
Marinade:
1/2C Oil
1/4C Red Wine Vinegar
1/4C Lime Juice
3tsp Honey
4 Cloves Garlic, Minced fine
1tsp Coriander
1tsp Chili Powder
2tsp Phillips Crab seasoning or equivalent
1tsp Ground Pepper
2tsp Hot Pepper Flakes
Mix all marinade ingredients together and pour over fish. Cover and let stand 8 hours at least. Remove from marinade and grill over a small fire about 2 mins a side. Alternately bake in 350° oven 10 mins. Serve with fresh flour tortillas (Recipe Here), fine shredded cabbage, salsa, sour cream, and shredded cheese. For something really different replace sour cream with tzatziki sauce
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