Fish Tacos with Jalapeño Cilantro Marinade and Pico De Gallo
Fresh, tasty and light for these warm days we’re having.
Ingredients:
(4 servings)
1 lb piece white fish
2 jalapeños
⅓ cup avocado oil
2 garlic cloves (optional)
1 large bunch of cilantro
1 pint cherry tomatoes, quartered
¼ white onion, fined diced
2 limes, juiced + 1 sliced for serving
¼ head of green cabbage, thinly sliced crosswise into shreds
1 avocado, sliced
Corn tortillas, for serving
Sea salt, to taste
Instructions:
Preheat the oven to 300 F. Place fish on a baking dish and season with salt.
Trim and discard stems of the jalapeños, cut in half lengthwise, then coarsely chop.
Coarsely chop three-quarters of 1 bunch of cilantro leaves with tender stems.
Transfer jalapeños and cilantro to a blender or food processor. Add ⅓ cup of oil and garlic cloves (if using). Blend on high speed until a coarse puree forms.
Scoop out and transfer 2 spoonfuls of the sauce to a medium bowl. Spoon remaining sauce evenly over fish.
Bake fish for 18-25 minutes, depending on the thickness of fillet and what type of fish you’re using. The fish should flake away with a fork.
While the fish bakes, place tomatoes and onion in the bowl with the reserved cilantro sauce. Squeeze the juice of one lime into the bowl; season with salt and toss to combine.
In a medium bowl, place sliced cabbage and squeeze the juice of one lime over the cabbage; season with salt and toss to combine.
Arrange cabbage, pico de gallo, sliced avocado, remaining cilantro and lime wedges on a platter.
Warm corn tortillas in a pan over medium heat, about 30 seconds per side.
Remove fish from the oven. Using a fork, gently flake apart the fish.
Arrange tacos however you wish and enjoy!
Recipe by @bonappetitmag