Fish Tacos with Tomato Salsa and Cilantro Cream

There are several reasons why these tacos are supreme......first I use two different kinds of fish -  mahi-mahi and cod - marinated in limes, cilantro and spices........second I make a Spanish Rice with fresh red and green peppers.....all topped off with homemade Tomato Salsa and a light Cilantro Cream......of course, sitting on my new favorite grocery buy of the week....warmed or grilled Mission Flaxseed and Blue Corn Blend Tortillas!  

Instead of lettuce I used fresh cabbage/carrot mixture and I purposely left off any kind of cheese.  I wanted the flavors of the ingredients to speak for themselves.  


Although there are several components of this dish, I believe it's worth the time that it takes to make.  You can prepare some of the ingredients ahead of time - Tomato Salsa and Cilantro Cream - make the night before and refrigerate.


Tacos - serves 4 - 2 each


Spanish Rice - quick and easy


2 tablespoons canola oil
1 tablespoon butter
1/4 cup finely chopped yellow onions
2 scallions, chopped
1/4 cup diced red and green pepper
2 cups instant white rice
1 3/4 cup water
1/2 cup Mexican tomato sauce
1/4 cup Mexican chopped tomatoes, drained


Saute onions, scallions and peppers in the olive oil/butter combination.  Saute until almost tender 6-7 minutes.  In a medium saucepan, add water - when water boils add rice, tomato sauce and chopped tomatoes - stir well.  Add sauteed ingredients, cover and cook on low for 5 minutes then turn off heat.  Leave covered until ready for assembly.


Fresh Tomato Salsa


2 tablespoons canola oil
1/4 cup diced red onion
2 cloves, garlic, chopped
5 plum tomatoes, chopped
1 jalapeno, chopped, remove 1/2 of seeds
3 tablespoons fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon cumin
2 dashes hot sauce


In a small saute pan, saute onion and garlic in oil - about 3-4 minutes.  Add tomatoes, jalapeno and cilantro.  Saute another 5 minutes then add lime juice and seasonings.  Remove from heat and puree in blender.  Place in small bowl and set aside.

Cilantro Cream


1/2 cup sour cream
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 dash hot sauce
Salt and Pepper to taste


Combine all ingredients in a small bowl and refrigerate.  


Fish - combo of Fresh Cod and  Fresh Mahi-Mahi 


3/4 lb. fresh Mahi-Mahi
3 small pieces of Fresh Cod


Marinade:


1/2 cup canola oil
2 limes, juice only
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon Mexican Oregano
1/4 cup cilantro, finely chopped


In a small glass baking dish place pieces of fish on bottom of dish. Combine all ingredients for the marinade in a small bowl.  Whisk thoroughly - pour over fish, cover and refrigerate at least 1 hour.  


Fish is best when lightly grilled or pan friend then baked in oven for 15 minutes at 375 degree preheated oven.  When fish is done, flake with fork.


Tortillas


I recommend Mission Flaxseed and Blue Corn Blend Tortillas.  They can be warmed in a microwave for 20 seconds or grilled for 1-2 minutes on each side. For four people I used all 8 tortillas.

Condiments


Lime Slices
Chopped Cilantro
Fresh Guacamole
Shredded Cabbage/Carrots


Assembly


Start with tortilla - then add 2 tablespoons of rice, fish, cabbage/carrots, cilantro, top  with tomato salsa and cilantro cream.