Yield:
8 tacosIngredients
Cilantro Sauce:
1/4 c mayonnaise
2 T cilantro, chopped
1 T lime juice
1 glove garlic, minced or pressed
1 t water
1 t sugar
1/8 t cumin
Fish:
1 1/2 lbs white fish cut into 1-inch cubes (halibut, cod, roughy, snapper, perch, swai)
2 T chopped cilantro
1/2 c pineapple juice
1 T butter
1 clove of garlic, minced or pressed
1/4 t black or white pepper
1/4 t cumin
1/4 t salt
Zest of one lime
Flour or corn tortillas, warmed
Toppings:
Shredded lettuce or cabbage
Diced tomatoes
2 mangoes, cut into slices (mangoes make all the difference)
Avocados or guacamole (optional)
Freshly squeezed lime juice (optional)
Instructions
In a small bowl, mix all the ingredients for the cilantro sauce. Set aside.
Cut up fish and put into a small glass or plastic (anything non-metal) bowl. Add cilantro and pineapple juice. Set aside (For a tangier version, soak fish in 2 T lime juice instead of pineapple juice.)
In a frying pan, melt butter on medium-high heat. Add garlic and saute’ for 1 minute. Add spices and saute’ for 30 seconds. Drain the pineapple juice (or lime juice) from the fish. Add drained fish to butter and spices. Saute’ for 2 minutes, stirring constantly. Add lime zest. Cook an additional 3 to 4 minutes, stirring constantly until fish begins to flake apart. Remove from heat.
To prepare tacos, place a large spoonful of cooked fish in the center of a warm tortilla. Add toppings as desired. Top with cilantro sauce. Add lime juice. if desired. Roll up and eat.
