Laura’s Awesome Fish Tacos | Anthropology Department

Laura’s Awesome Fish TacosThe marinade
1-2 cups fresh cilantro, finely chopped
3 cloves of garlic, sliced thin or finely chopped
Juice of one lime
Red pepper flakes to taste
Sea salt to taste
Freshly ground black pepper
1 tablespoon olive oilThe Slaw
1 ear of sweet corn, cooked briefly in boiling water and scraped from the cob
3-4 cups thinly sliced red cabbage
1/2 white onion, finely chopped
1 cup cilantro, finely chopped
1 tablespoon olive oil
A splash of cider or white vinegar
Salt and pepper to tasteThe sauce
3/4 of a cup of mayonnaise
3/4 Of a cup of plain Yogurt
1 tablespoon chipotle powder

This is a delicious recipe courtesy of a friend of mines culinary blog AvocadoGreenOven.com

Serves 2-4

Use about 1 pound fish, any will do, but I recommend a white fleshed fish such as wild caught flounder, whiting, or red snapper.

The Sauce
Mix equal parts mayonnaise and plain yogurt, (3/4 of a cup of each should be plenty) season with loads of chipotle powder (I recommend at least a table spoon)

Preparation
Lime wedges
Small flour tortillas, warm, soft and floppy
Mix up the marinade and pour over fish. Let rest in fridge for about an hour. In the meantime, chop the raw white onion and run under cold water (this is a Rick Bayless trick and helps cut down on the onion’s bite). Drain. Mix with cabbage, cilantro corn and olive oil. Season to taste and set aside.

Whisk the mayonnaise and yogurt for the sauce, season with chipotle powder. Refrigerate. Crank up your oven’s broiler. Set the fish (the marinade can come, too, if you want it, but you may want to remove the garlic because it can burn) in a glass dish when the oven is hot, broil for 5-10 minutes (watch the fish so it doesn’t over cook- you want it slightly moist inside). You can also carefully grill the fish, be shore not to let it breakup and fall into the fire. Warm the tortillas between two moist paper towels. Wrap tortillas and paper towels in foil and warm in oven until soft. Assemble tacos (fish cut into small pieces, slaw sauce). Eat, repeat.