about 1 hour
Fish Tacos with Fresh Salsa and
Hand Cut Oven Fries
- 4 filets white fish (any kind – snapper, halibut, or cod are great)
- 2 wedges lemon
- 2 tbsp butter
- Salt & pepper
- 4 ripe medium sized tomatoes (or 1 ½ pints cherry tomato) chopped into small cubes
- ½ red onion, finely chopped
- Handful of fresh cilantro, roughly chopped
- Juice of 1 lime
- 1 – 2 tsp chili flakes
- ½ tsp salt
- Splash of olive oil
- ½ c plain yogurt or sour cream
- 1 tbsp mayo
- 2 cloves garlic finely minced
- fresh juice squeezed from 2 lime wedges
- 1 -2 tsp sriracha
- salt to taste
Hand-cut Oven Fries
- 10 medium potatoes, French fry cut
- Drizzle of olive oil
- 2 c fresh mixed salad greens
- 8 sm flour tortillas (or corn if you prefer)
Step by Step Instructions
Heat the oven to 375. Slice the potatoes in thin strips like French fries. Place them in a bowl, drizzle with olive oil and sprinkle with plenty of salt. Toss the potatoes until well coated, then line them up on a parchment lined baking sheet and pop them into the oven for about 45 minutes. Keep an eye on them as cook time will vary depending on how thin you make your fries. They are done when they are tender to a fork and golden brown.
Next we will make the salsa and let the flavors mingle a bit. Place all salsa ingredients into a bowl. Mix well to combine and then pop it into the fridge until dinner is ready to serve.
Let’s move on to the sauce. Place all sauce ingredients into a small bowl and stir well to combine. Pop it into the fridge until you are ready to serve dinner.
When the potatoes are about 15 minutes from being done, begin cooking the fish. Melt the butter in a heavy skillet over medium high heat. When the pan is hot, place your fliets into the pan. Sprinkle with salt and pepper, and turn the heat to medium after 1 minute. Cook for about 5 minutes on one side, then flip the filets, sprinkle with salt and pepper, and cook for another 5 minutes on the other side. After you have flipped the filets and they have been cooking for about 3 minutes, drizzle the fish with the juice from two wedges of lemon. Note that cooking time for the filets will vary depending on how thick they are. They are cooked when the edges are a bit flakey and there are no translucent areas in the thick part of the filet. When the fish is done, turn off the heat and place a lid over the skillet to keep the fish warm.
While the fish is cooking you can warm the tortillas in a separate heavy skillet. Set the heat to medium and place the tortillas in the pan one at a time. They heat very quickly, so once you can feel the heat on the side facing up flip the tortilla over for another few seconds, then remove from the pan and set aside somewhere warm. Repeat until all the tortillas have been warmed.
When the potatoes are done turn the oven off (but leave them in the oven to stay warm)and start building your tacos! (It’s best to take just one at time each, then go back for seconds. The taco takes up most of the plate, and they’re messy!).
Break the fish into bite sized pieces in the pan. Place a tortilla on each plate. Add some fresh greens, a bit of salsa on top, then add a little fish, another bit of salsa, and drizzle with taco sauce. Add your oven fries on the side, fold up your tacos and enjoy!