Fish Tacos
Serves 4-5
1 pound wild caught cod fillet (or other similar fish)
coconut oil (great for high heat cooking and yet healthy!)
fresh ground organic whole wheat pastry flour (you can substitute this with whatever you have)
fresh ground organic corn
1 egg, beaten
10 tortillas (see below)
cabbage or other chopped greens
green onions
cilantro cream sauce (see below)
lime wedges
Cut fish into taco size strips (a little over an inch wide and about 3-4 inches long). Combine the flour and corn in equal portions, then dip the fish in the egg and coat in the flour/corn mixture. I actually coated it in the flour/corn first, then dipped it in the egg, and coated it again in the flour/corn.
Pan fry in coconut oil on medium high heat until the fish is flaky. Be sure to turn it once about half way through. Set aside. Assemble all ingredients in each tortilla. Serve with lime wedges as a garnish and for those who like a lot of zing!
A great spot for fish tacos!
We enjoy eating all our meals on our porch in the summer!
Homemade Tortillas
2-3 cups freshly milled organic flour (I use Prairie Gold - a hard white wheat)
1 tsp. salt
1 cup warm water
1/4 tsp. non-aluminum baking powder
1/4 cup olive oil
Combine dry ingredients and set aside. Add the water with oil in a mixer and then begin to incorporate the dry ingredients, kneading the flour until the dough is workable - do not let it get too stiff. Let dough rest for 10 minutes and then shape into balls about the size of a large walnut. Allow balls to rest another 10 minutes, then roll out into very thin circles or use a tortilla press. Bake on a lightly greased griddle until brown on both sides. Keep in a tortilla keeper or similar container with a lid to prevent them from becoming stiff and hard.
We have a winner! Everyone loves the tacos!
Cilantro Cream Sauce
1/2 cup sour cream, raw yogurt that has been strained, or similar dairy product
1/4 cup lime juice (you may substitute lemon)
1/2 bunch fresh cilantro, chopped
Puree all ingredients VitaMix or a blender (I like mine with the cilantro still visible). Add salt and pepper to taste. Refrigerate about 1/2 hour until all the flavors meld together. This may also be made about a day ahead and stored in your fridge.
