This dinner was inspired by my favorite "local-ish" tortillas out of NYC made by Hot Bread Kitchen. Their tortillas are hearty and hold up when filled with taco or enchilada fillings.
Tonight's Fish Tacos were made with:
Cod (you can buy a little bit less than you would when serving as the main / per person)
1 Small Fresh Bibb Lettuce (just picked yesterday)
3 Fresh Local Greenhouse Tomatoes
1 Bunch of Cilantro
1 Red Onion
Spicy Crema Fresca (recipe to follow)
1 Lime
Corn Tortillas
Turn on your grill.
Slice the onions. Season with salt, pepper and drizzle with olive oil. Set aside.
Wash the fish in cold water and then pat dry with a paper towel. Rub the fish with olive oil and the season with salt and pepper.
If you have a fish grill basket - use it and then add the fish to the grill. (Mine looks like this.) Also Add onions to your vegetable grill bowl or basket and grill until brown (stirring every couple of minutes).
While you have the fish and onions going, chop the cilantro, tomatoes, and lettuce mix together and then set aside. Squeeze the juice of the lime into the lettuce mixture and drizzle in a bit of olive oil and toss again.
Turn over your fish.
Now you are ready to make what I am calling Spicy Crema Fresca.
Spicy Crema Fresca
I just made this up tonight.
1/1 a Jalapeno (Grilled - through it in with the onions)
1 Small Container of Sour Cream
Juice of 2 limes
A Few of the Grilled Onion Slices From Above
Half a Teaspoon of Tomato Paste
Throw it all in your food processor (I used my 1 cup mini processor) and blend.
The onions should be off the grill by now. Check the fish. Wrap your tortillas in foil and add to the grill.
Once its all ready, fill each taco to your liking with the fish and salad and then top with the spicy crema fresca and guacamole (if you made one).
Grilled Zucchini and Summer Squash
Slice, add olive oil and salt and pepper and then add to grill. When ready, squeeze a fresh lime and drizzle over the top.
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