GF Pollock Fish Tacos

Ingredientes

1 pound firm white fish such as mahi mahi, flounder,or Pollock

1/4 cup canola oil

3 limes, juiced (divided for marinade, pico de gallo, and guacamole)

1 Tablespoon chili powder

1-2 jalapeno, coarsely chopped (divided for marinade and pico de gallo)

2 bunches chopped fresh cilantro (divided for marinade, pico de gallo, and guacamole)

salt and pepper

2 avocados

cumin

8 plum tomatoes

1 white onion

8 corn tortillas

1 small head Napa cabbage, finely shredded

sour cream - optional

Instruções

Pollock

Mix together the 1/4 cup canola oil, juice of 1 lime, 1 tablespoon chili powder, jalapeno (however much or little, depending on how spicy you want it), 1/4 cup chopped cilantro, and a pinch of salt and pepper. Add fish and marinate in a shallow dish or gallon size zip-top bag for at least 20 minutes.

Preheat oven to 425º F. Bake fish for 10 minutes, then flake the fish with a fork.

Heat the tortillas, then load with fish and all the toppings. Serve immediately. Recipe adapted from..

Pico de Gallo

Finely dice 8 plum tomatoes and 1 onion, add minced jalapeno (however much you like, depending on how spicy you want it), juice of 1 lime, 1/2 cup chopped cilantro and 1/2 teaspoon salt. Mix together.

Guacamole

Peel and remove the pit from 2 avocados, and dice. Combine with the juice of 1/2 a lime, some salt and cumin to taste, and a tablespoon of chopped fresh cilantro. You can also add some onion, jalapeno, garlic, and/or tomato. Mix up the guacamole until it’s blended but still chunky.