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Misc: Creamy Dreamy Fish Tacos

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1 cup mayonnaise or sour cream
  
• 1 lime, 1/2 juiced, 1/2 in quarters
  
• 1/2 tsp kosher or sea salt
  
• 1 clove garlic, minced
  
• 1/2 tsp cumin
  
• 1 lb. salmon or haddock fillet
  
• 1 tsp virgin olive oil
  
• 1 tsp chili flakes or chili powder
  
• 8 (4- or 6-inch) corn tortillas
  
• 8 leaves romaine, lettuce or cabbage, shredded
  
• 1 red or sweet onion, thinly sliced
  
• 1 bunch cilantro, stemmed
  






Instructions



1. In a jar, combine the mayonnaise or sour cream, lime juice, 1/4 teaspoon salt, garlic and cumin.
   
   
2. Prepare coals for grilling or preheat broiler. Rinse fish, pat dry and rub with olive oil. Pat on chili flakes or chili powder, sprinkle with salt and grill quickly over hot coals or broil for 3 to 5 minutes per side, turning once.
   
   
3. Heat tortillas in a dry frying pan over medium heat until soft (1 minute per side), then fill each with a tablespoonful of sauce and shredded greens. Add fish; top with more sauce and serve at once, garnished with cilantro and a lime wedge.
   
   Serves 4