Sunday, November 29, 2015

Fancy Fish Tacos with Cilantro Yogurt Sauce

There are only so many times you can present me with fancy tacos from trendy food trucks before I decide it's high time I make my own.

Three, it turns out, is the number. In case you were wondering. Feel free to try it. (Presenting me with tacos, I mean.)

After that, these happen. And then everyone is happy. Because tacos.

1/2 lb white fish (Petrale sole or black drum are particularly good; cod is fine as a backup)
Whole wheat flour
9 oz Greek yogurt (Voskos or Fage are particularly good)
1/2-2/3 bunch cilantro
1 lime, halved
2-3 handfuls Serrano or Padron peppers (or sub a couple Anaheims and a jalapeno)
Fresh whole wheat or multigrain tortillas (it's worth investing in particularly delicious tortillas. Look for local ones that are softer and fluffier than your garden variety dry disc).
1/2 cup grated Pepperjack cheese (optional)
Diced avocado (optional)

Combine the yogurt, cilantro, and juice of 1/2 the lime in a blender or small Cuisinart and blend until smooth.

For Serrano or Padron peppers: Heat a nonstick pan over medium heat. Drizzle with olive oil, add the peppers, and sauté, shaking the pan occasionally, for a few minutes until peppers blister and soften slightly. Remove from heat and let cool, then slice crosswise into rings. (You can eat the seeds, so don't worry if a few get into the rings.)

For other peppers: Dice or slice into strips, and sauté in olive oil until they soften, 5-7 minutes.

Salt and pepper the fish, then dredge in the flour. Heat a nonstick pan over medium heat. Drizzle liberally with olive oil. Add the fish and shake the pan to prevent sticking. Cook until the fish is browned on the bottom, then flip and cook until just before the fish is done (it will finish cooking from its own heat). Remove from the pan and set on a cutting board for a minute to cool slightly, then cut crosswise into strips.

Meanwhile, toss your tortillas in the microwave between a couple damp paper towels for a few seconds to warm them.

Take each tortilla and sprinkle lightly with a little cheese. Pile in the fish, drizzle generously with cilantro-yogurt sauce, top liberally with peppers and a couple slices of avocado if desired, and garnish with lime wedges. Serve warm.

Serves 2.