Cinco de Mayo: Sriachi Fish Tacos

Good morning lovelies!
 
fish taco collage
Anyone who’s found themselves in the compromising situation of having me cook for them knows I like my citrus. It’s glorious and acidic and really makes just about any dish pop.
 
fish tacos and fresh lime
Recipe a little flat? Not sure what it needs? Add some fresh (and I do mean fresh; those little plastic lemons at the grocery store filled with acidic yellow juice are not fruit) lemon, lime, grapefruit or lime juice and listen to it hum. It’ll be music to your taste buds’ ears. If tastebuds had ears.

tacos from a height

Which is why I love Cinco de Mayo so much. It’s a welcomed citrus assault on the senses – Bam! Kapow! Whack! Zlnonk! Splat!

Other treats you can serve up for Cinco de Mayo:
 
 
Knock it all back with a traditional lime margarita or even better yet, a RaspberryLOVE Margarita! Either way, you get a crap ton of citrus and a whole lot of tequila… Just how I like it.
 
fish tacos
Cinco de Mayo is thought to be the Mexican army’s victory over French forces in the state of Puebla in 1862. In Canada, it’s an excuse to drink tequila, eat spicy Mexican food and celebrate each other. Either way, it’s a good reason to mow down on these fish tacos.
 
cilantro and corn tortillas
I know I’ve made fish tacos before, but how you dress a dish – the spices, the accompaniments, etc.. make it into a whole other beast. And I like beasts. Heck yeah.
 

Cinco de Mayo Fish Tacos

Servings 4 tacos

Ingredients
  

  • 4 Filets of Red Snapper.
  • 1 Lb. Fresh Tomatoes chopped.
  • 1/2 Small Red Onion peeled & diced.
  • 1 Red Chile finely chopped.
  • Small Handful of Fresh Cilantro chopped.
  • 1 Avocado thinly sliced.
  • 1/3 Red Cabbage shredded.
  • 12 Organic Corn Tortillas.
  • Few Tbsp of Sriracha.
  • 2 Limes for juice.
  • 2 Tsp Smoked Paprika.
  • Good Quality Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.

Instructions
 

  • In one bowl, gently toss the avocado in the juice of one lime and a little sprinkling of salt and pepper.
  • In another, mix together the tomatoes, onion, chile, cilantro, a drizzle of olive oil and a good pinch of salt and pepper. Set both aside to absorb the flavors while you cook your fish.
  • Heat a non-stick frying pan over medium heat with a couple splashes of olive oil. As that heats, season the fish well with salt and pepper on both sides and a little sprinkling of smoked paprika. Once hot, place the fish in the pan, skin side down if it has the skin on it, and sear for 3 minutes. Flip. Continue to sear for a further 2-3 minutes or until fish is moist, flaky and cooked.
  • As the fish cooks, heat another pan over medium-high heat. Gently toss the tortillas in the pan and heat for 20 to 30 seconds, flip, repeat, and wrap in a clean towel to keep warm until served.
  • Serve with wedges of lime, Sriracha, extra cilantro if desired or a bit of sour cream, tomato mixture, marinated avocados and fish.
  • Eat.
Tried this recipe?Let us know how it was!

 

 
 
Are you making or doing anything for Cinco de Mayo? Do you like citrus as much as I do? Tequila? 

 

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