Make Fish Tacos, Celebrate Spring

It is finally, officially spring time, which means that we are leaving the season of soups and stews and sailing headlong into a glorious future full of fresh spring vegetables and fruits. No only does that mean that it’s time for asparagus and strawberries; for me, it’s when I start moving away from heartier beef and pork dishes and start craving the kind of food that you can imagine eating outside on a beautiful day, no utensils required. That’s right: I start dreaming about fish tacos. 

Fish tacos are one of those weeknight meals that once you get the hang of, begins to be a regular part of your rotation. I don’t think that the ones I make are anything like, say, the ones you can find on a drive on the Pacific Coast Highway, but they are a filling, easy meal. It’s a dish that’s delicious, not terribly heavy, and ready to go in half an hour or less, so you don’t have to spend too much of the precious sunny day indoors in the kitchen. The paprika and cumin give the fish a nice smokiness here, but you can add in whatever spice you love on your fish, and supplement with more lime juice or other fixings you prefer for tacos. A pickled red onion wouldn’t go awry here, for example.

Easy never tasted so awesome.

Here, the crema is made from fat-free mayonnaise and sour cream, but full fat will be great too. If you have some available in your local supermarket, picking up a bottle of Mexican crema works as well as making the condiment yourself, and in a pinch, you can always swap out a dollop of creme fraiche, Greek yogurt, or sour cream. If you like things spicy, a bit of cayenne in the rub or a few pickled jalapenos would be a welcome addition too. You can substitute the snapper for whatever other fresh white fish you like, such as tilapia or cod. Carpe taco!

Get the recipe for Fish Tacos with Lime-Cilantro Crema. 

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