I-Can't-Wait-For-Mexico Fish Tacos

Maybe I shouldn't mention that I'm headed to Mexico tomorrow for a few days.  Afterall, I wouldn't want to make you dislike me or anything. 

Really, its no big deal.  Mexico...blah.  Over-rated.  And I bet it'll rain, like, every day. 

Psych!  Fooled ya!  I'm counting down the minutes! 

My husband and I are coming up on our first wedding anniversary, so we booked a little Mexican getaway with a few dear friends.  And in my world, nothing says "Happy Anniversary" better than 5 days of sun, sand, and an endless supply of Margaritas.  (And I do mean endless. All-inclusive!) 

I'm sure I'll be sampling a wide variety of delicious and authentic Mexican food this week (did I mention?  All. Inclusive.), but I just couldn't hold out any longer.  Tonight's recipe for fresh fish tacos is clearly inspired by pre-vacation excitement.   

In general, fish tacos are pretty versatile, and can be enjoyed according to the following equation: 

Tortilla + some sort of marinated fish + spicy, fresh toppings + Corona = Ole.

Usually I prefer to use a mild white fish for tacos, such as tilapia or mahi-mahi, but I picked up some tuna steak from Trader Joe's this weekend, which can hold its own against the flavors of lime and vibrant cilantro.  The do-it-yourself salsa is a refreshing and easy addition to the fish, and the combination of the two put me in vacation mode for sure.

So tonight, I can't think of a better way to kick off our Mexican vacation than by enjoying a lean and healthy dish in advance of all the not so lean and healthy choices I might make in the next few days.  Half-marathon training, meet the back burner. 

See you in a few days!

Fish Tacos

Inspired by Cooking Light Magazine

Yields 4-6 servings

Ingredients:

1 lb. fish (I used tuna, but you can use a mild whitefish as well)

1 tbs chili powder

3 garlic clove, minced

1 bunch fresh cilantro, chopped

Zest of 1 lime

Juice of 2 limes

2 tbs canola oil

Salt/pepper

4 plum tomatoes, chopped

1/2 C red onion, chopped

1 jalapeno pepper, finely diced

Optional Additions:

6-8 corn tortillas

Salsa

Sour cream

Sliced avocado

Shredded lettuce

Shredded cheddar or Mexican cheese blend

Preparation:

Place the fish in a zip-top bag, along with the chili powder, 1 minced garlic clove, half of the cilantro, zest and juice of 1 lime, canola oil, and salt/pepper.  Marinate for 2 hrs in the refrigerator, turning once in awhile.

Meanwhile, in a medium-size bowl, mix together the tomatoes, red onion, jalapeno, remaining 2 minced garlic cloves, rest of the cilantro, juice of the remaining lime, and salt/pepper.

Heat a grill pan over medium-high heat, and spray with cooking spray.  If you're cooking any mild white fish, it should be cooked through and flake easily, approximately 4 mins per side.  For tuna, it should be cooked about 2-3 minutes per side, and it can be served as rare as desired.

Once the fish is done, wrap your tortillas in a damp paper towel and warm them in the microwave for about 30-40 seconds, so they are soft and foldable.  Place some of the fish in each tortilla, and top with the tomato/onion mixture and as many/few of the additional goodies you can fit inside.

Serve with rice and/or a salad, and enjoy!