I've never met a fish taco that I didn't like, and I've never cooked a piece of fish that I have liked. I am not including fish sticks, because those are delicious and hard to mess up. But fish intimidates me big time. The problem is that I never know when it is done, so I end up with overcooked inedible pieces or warm sashimi. On the off chance that it is cooked to a decent texture, the flavor isn't there. I have trouble making any fish have flavor, I have no idea what I was doing wrong. Plus fish can be pricey, and I am not keen on ruining expensive food. All of this had lead to a fish boycott. If we want fish, we leave it to the professionals and get it at a restaurant.
I was nervous about cooking fish, and nervous of how a fish taco with Indian spices would turn out. I am used to fish tacos being very limey and cilantro laden with a definite Mexican style spice blend going on. I'm here to learn though, correct? Because this fish taco has lifted the ban from our household, and was given accolades for DAYS. Even my best dishes are only complimented during dinner, but days afterward? This recipe is legit. I urge you to try it and transform your attitudes about cooking fish. It really isn't too difficult at all!
proof!
You will need for the fish:
1/4 cup olive oil
2 TSP ground coriander
2 TSP ancho chili powder (I used what was labeled chili powder)
pinch of ground cinnamon
Kosher salt and fresh ground pepper
1 pound meaty but flaky white fish, skin and bones removed, cut into bite sized chunks (I used mahimahi, but you can use cod too, or check this page for ideas)
You will need for the mayo:
1/2 cup mayonnaise
1 clove garlic, roughly chopped
Leaves from approx 8 springs of fresh mint
2 TSP ground cumin
zest and juice from 1 lime
Kosher salt and fresh ground pepper
You will need for the tacos:
Corn tortillas
1/4 head of green cabbage, shredded (or bagged slaw will do)
1/2 cup finely chopped scallions
pickled banana pepper strips (if you like them)
lime wedges
So to start, get your fish all cut into pieces and ready to marinate. In a bowl, combine the olive oil, coriander, chili powder, cinnamon, salt and pepper. Add your fish and get them coated in the oil and spices mixture. Set aside while making the mayo.
You are going to need a food processor or a mini-chopper for the mayo. Now focus, because this is a challenge. Add all mayo ingredients to the food processor and blend/chop until smooth. Whoa!! lol. Taste for flavor and add a touch more salt, pepper, or lime if needed.
Now it's show time. Heat a non-stick skillet over medium heat - allow it to get all the way up to temperature before adding the fish. No need to oil the skillet because the oil based marinade. Aarti suggests testing the skillet with a drop or two of water, and if it sizzles and evaporates, you are ready for the fish. Add the fish to the skillet, they should sizzle when they hit the pan. Have your fish pieces in an even layer, but not over crowded. There should be a perimeter of space around all the pieces. Three minutes per side should result in a perfectly cooked piece of fish that is about 1.5-2 inches thick. Remove from heat after three minutes per side and let rest for a minute before assembly.
To assemble your tacos, start with a warm corn tortilla. I usually microwave mine wrapped in a dish towel for about 30 seconds and they are warm and pliable. Add a smear of your spiced mayo, then your fish. Top with cabbage, peppers and a squeeze of lime and enjoy fish taco nirvana.
