… in cooking, as in life …©
There is something about the warm weather that just screams fish tacos. This is how I like mine: A warm corn tortilla filled with grilled fish, avocado, crunchy cabbage, grated cheese, a squeeze of lime, and several spoonfuls of creamy tangy sauce. Add chopped tomatoes or pico de gallo if you wish.
Now, there are two things that take an okay fish taco to one that is ravishingly good: (1) the fish, and (2) the sauce. For the fish, get something wild caught and as fresh as possible. It should smell like the ocean (not at all “fishy”), so do ask your fish-monger for a whiff. For the tacos pictured above, I used wild-caught cod. For the tacos below, salmon. Other good options include mahi-mahi, grouper, halibut, or tilapia,
As for sauce, this recipe is all you need to know.
Best-Ever Cilantro-Lime Sauce
Makes about 3 cups
I originally made this sauce for my Baja Fish Tacos but now I serve it with everything! Seriously: On salads, as a dip with raw veggies, on fajitas, over grilled fish, and with fried shrimp and oysters for dipping. And lately: Drizzled over halved fresh cherry tomatoes from the garden with chunks of avocado and a thinly sliced Serrano on top. When there’s some left over on my plate, I mix it in with whatever else needs a companion, like rice or beans or corn or potatoes, or just mop it up with a tortilla. Now you see why I make two cups at a time? Even if you’re not quite as obsessed as I am, not to worry: It keeps well in the fridge for several days. Enjoy!
1 cup mayonnaise
1 cup Greek yogurt
1 cup cilantro (some stems are okay)
1 tablespoon extra virgin olive oil
Juice of 2 limes
Pinch of salt
Place all ingredients in the bowl of a food processor. Blend until cilantro is thoroughly chopped and all ingredients are well combined. Taste; add additional lime juice or salt as desired. Serve with everything.