Summer hits and I immediately crave fish tacos and an ice cold beer! Fish tacos are light, tangy, fresh, and full of flavor! I love how satisfying they are, yet they're still a light meal option. This dish is not difficult in the least, but it does require some marinating time to truly get the flavor in the fish! I like to serve my fish tacos with my Rockin' Cabbage Slaw (full recipe under the "Recipe" section on this site) from my SideKicks cookbook, sliced avocado, fresh cilantro, lime wedges, and topped with Chipotle-Lime Aioli. I also love to top them with some crumbled queso fresco, but I didn't have any on hand this time. I sauted my fish, but you can grill it or bake it. Whatever is easiest and most convenient for you. You can't go wrong! You'll notice that one of the pictures shows a deconstructed fish taco for my daughter who is not a tortilla fan. Not sure where she came from, but that's a whole other story. I hope that you'll try these out this week one night for dinner and share your feedback with me. Cheers!
For the marinade:
For the Chipotle-Lime Aioli:
To make the marinade, mix all marinade ingredients together with a whisk. Place cod in a shallow glass dish and pour marinade over the top. Cover and refrigerate for 6-7 hours. To make the aioli, mix all ingredients together until well blended. Store in refrigerator until needed. Cook fish in desired manner. Grilling is the tastiest, but you can bake your fish or saute it. I poured all of the marinade and the fish into a large skillet and cooked it over medium heat with a lid on for about 4 minutes on each side. It came out flaky and delicious. Assemble tacos as desired with preferred fixins. Enjoy!