Sunday, September 25, 2011

Saturday, September 24 - End of Summer Fish Tacos with Low Fat Avocado Lime Crema and Pica de Gallo

End of Summer Fish Tacos with Low Fat Avocado Lime Crema and Pica de Gallo
I could have sworn we used to change the clocks around this weekend when I was growing up.  I was shocked to find on the internet that it isn't until November.  We had planned on a Taco Night a few days ago while it was chilly out.  We do Veggie Tacos on a regular basis with Soy Ground Round but since it was surprisingly warm out today and after watching Eat St on FoodTV, D had a sudden about face and had a craving for Fish Tacos.  We had been up on the North Shore at our friend R's secret Chanterelle stash and we decided to stop at the local megastore for some white fish and Low Fat Greek Yogurt.  Our local shop doesn't carry it but any of the PC branded supermarkets have a great one.  Anyhoo, we asked the fishmonger's opinion on which fish might hold up best on the Q.  I knew Snapper would be D didn't seem keen.  She recommended Tilapia but I don't know if it was because they seemed to have a surfeit of it.  We decided on Cod and Haddock filets so we could test which we liked best.

As toppings on our fresher lighter tacos, we decided to keep things light as well and make a Low Fat Avocado Lime Crema and a Pica de Gallo (fresh Red Salsa).  We also picked up the PC Branded Green Salsa.  We've tried a few brands that we could get on board with since making the roasted Tomatillos is a bit of a chore.  It is definitely tastier to make your own but if we could find a brand we liked enough, then all the better since Tomatillos in our area are quite expensive.  Anyhoo, we have dismissed the Goya and the Herdez brands as being too watery, bland and tart.  The PC Brand looked promising.  You could see the nicely charred chunky Tomatillos in the jar.  It was quite nice and in a pinch, is what we will use now.

To season our fish, I mixed my own All Purpose Mexican Seasoning because if you take 30 s to read the labels of the store bought one you will see they are loaded with Salt, fillers and preservatives.  I make ours with no Salt and season as needed.   Plus it's cheaper!  For the shells, we buy the fresh, soft Corn Tortillas.  We buy them in packs of 10 here.  We have a smaller hispanic community here so you are not likely to find the stacks of 100 like we do in California in the corner drugstore for like 3 bucks (jealous).  Simply heat these up for 30 s on each side in a hot cast iron skillet or microwave as instructed.  We use the skillet to get a nice toasty rather than soggy experience.

Mexican All Purpose Seasoning

4 t Chili Powder
1 t Cayenne
1/2 t Paprika
1/2 t Ground Cumin
1/2 t Ground Coriander
1/2 t Oregano
1/4 t Thyme
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Red Chili Flakes
1/2 t Black Pepper

Shake and keep tightly lidded.

Pica de Gallo (Red Salsa)

2 large Tomatoes, room temp
1 1/2 - 2 Jalapeños, minced (remove seeds and veins if too spicy)
1/2 Lime, Zest and Juice
1/2 medium Red Onion, finely diced
2 cloves Garlic, minced
1/2 c fresh Cilantro, chopped
1/2 t dry Oregano
2 T Olive Oil
1 t Salt
Black Pepper

Mix and let stand at room temperature until dinner. With the acid, it is fine for hours. If you refrigerate, you'll lose some of the tomato goodness. I keep all the Tomato guts. If that is too watery, leave the Tomato seeds out.

Avocado Lime Crema

1 medium Avocado
1 Jalapeño (or Serrano)
1/2 c Low Fat Greek Yogurt (about the same amount as the Avocado you're using)
1 Lime, Zested and Juiced
1/2 c fresh Cilantro
Salt and Pepper

Puree all ingredients in a mini processor or with a handblender. It is very thick so you will have to stir a few times. Very addictive.

Fish Tacos

1 lb firm White Fish, (we used Haddock and Cod)
1/2 c Pica de Gallo, mainly the liquid
2-3 t AP Mexican Seasoning
1/4 - 1/2 t Salt
Olive Oil

Cut the fish into pickle sized fingers. Let the Fish marinade in the Pica de Gallo liquid for half an hour at least in the fridge. Drain off the Fish. Season and drizzle with Oil.

Grill for 1-2 minutes on all sides. Do not over cook. Serve on soft Corn Tortillas with fresh greens of your choice, Salsa and Crema. Mmmmmmm

2 Leave a / Read COMMENTs:

Liz That Skinny Chick Can Bake said...

Oh, I just love fish tacos...and have only started eating/making them recently! Your recipe looks fabulous...hope to try it soon~

Unknown said...

Wow, those look good. I've been a fan of fish tacos ever since having them in Baja. I don't think they used the avocado lime crema, which would have kept me coming back for more!

George W. moved around the time change dates when he was in office. It was supposed to help us save energy (?). I like it because it means it'll be a little bit lighter when Dudette goes trick or treating on Halloween. Otherwise ::shrug:: I see no difference.