Italian/Mexican Fish Tacos

Well over the last week my parents have been really busy so I have been cooking dinner for the last 5 days and tonight will be the sixth. On Tuesday I made Polenta Shepherd's Pie, Wednesday: Asian Style Baked Chicken w/ teriyaki carrot salad, Thursday: 2 types of pasta... angle hair w/ red sauce and mushroom linguine w/ butter & garlic sauce, Friday: BBQ Pork Ribs, Saturday: Italian/Mexican Fish Tacos. Well, I didn't mean for them to taste Italian but they did so oh well... It was good though. Since it's grilling week on food network I was going to grill the fish and the corn tortillas but before I could put the fish on I set off the smoke alarm 3 times by grilling my tortillas so I had to broil the fish. I used catfish and made Sour Cream Topping:

Catfish:
4 pieces of catfish
2 limes- halved
pinch salt
pinch pepper
1/2 tsp. ground cumin seed
1/2 tsp. ground paprika
5 cloves garlic- smashed, peeled, and halved
3 tbs. olive oil

Mix all your ingredients together in a bowl except for your catfish. In a marinading bowl, place your catfish in it an pour your marinade of it. Place foil on top and let marinade for 30 minutes. Drain the juice and place under the broiler for 8-10 minutes. Cut into pieces.

Sour Cream Topping:

1 cup sour cream
pinch salt
pinch pepper
1/2 tsp.  ground cumin seed
1/2 tsp. ground paprika
1 roasted red bell pepper- minced
1 clove garlic- minced
1 tbs. olive oil
1 tsp. hot sauce
1 lime- juiced
1 tsp. honey

How:
Whisk together until creamy an fluffy. Wrap with plastic wrap and place in the fridge for 10 minutes.

Construct your taco:
Place your fish in a corn tortilla and add a dollop of the sour cream toping. Sprinkle some fresh cilantro on top. ENJOY!!!

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