I am pretty sure you could say that I am obsessed with tacos. Anytime my husband asks where I want to eat I always say tacos. Tacos, tacos and more tacos please. When we lived in Oakland our staple was Cholita Linda. Oh boy I miss that place. It was in walking distance and had some of the most delicious tacos. Now down here in LA, we are huge fans of Loqui, where they make their own tortillas.
Since I can't eat out all the time, here are the tacos that I make at home. I alternate between this fish tacos and chicken tacos. I love these fish tacos not only because they are easy, but because they are healthy too. The fish is tossed with a flavorful dry rub then pan fried. I like the pan frying method not only because it is healthy but it is also easy, no need to mess with all that oil when you deep fry.
Couple notes on the recipe.
First I like using a non-stick pan when I cook fish. Fish has a tendency to stick and by using a non-stick saute pan, it helps to alleviate any stress (because we have all been there when fish sticks to a cooking surface and all sorts of panic sets in).
Also you could double or triple the dry rub recipe and save it for the next time you make fish tacos or even use it as a rub on chicken, steak or shrimp.
Lastly, I am using halibut in this recipe. You could use any sort of white fish that you like but be aware that if you use a thinner fish filet it may cook faster. I like double checking the Seafood Watch to make sure my seafood is sustainable and safe to eat. (Side note: I didn't realize that halibut doesn't get the same ratings it did a couple years ago so I might need to talk to my fish guy at Whole Foods to see if there are better options!)
- 1 Tbs. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. oregano
- 2 tsp. ground cumin
- 1 tsp. salt
- 1 lbs. white fish such as halibut or mahi mahi, cut into 1" cubes
- 1 Tbs. vegetable oil (or other neutral oil)
- Serve with corn tortillas, avocado, shredded cabbage, crema, cilantro and lime wedges
In a medium sized bowl combine the paprika, onion powder, garlic powder, oregano, cumin and salt. Add the fish and toss to cover.
In a large non-stick sauté pan, heat oil over medium heat. Add the fish and cook for 5 to 7 minutes or until the tip of a knife can be inserted into the fish with no resistance.
Serve with corn tortillas, avocado, shredded cabbage, crema, cilantro and lime wedges (or your favorite taco fixings)
Makes 4 servings.