Fish Tacos

There are so many ways to make fish tacos, from grilled to fried, with white sauce or salsa, and from shredded cabbage to pickled vegetables.  I must say, I honestly have no preference.  I guess it is more my mood that determines what I want, versus not liking it one way or the other.  Living in San Diego, it is quite simple to find an excellent fish taco in practically any part town, which is why I've never made them at home until now.

This recipe for healthy Fish Tacos peaked my interest due to the marinated fish, the pickled vegetables, and the avocado & mango salsa.  I'm not even a fan of mangoes, but thought I would give it a try.  The ingredients may look lengthy, but the steps are broken up into 3 easy segments, beginning with pickling radishes and red onion in red wine vinegar, sugar, and chili powder.

Once they have boiled on the stove, the pickled pink vegetables rest until the other ingredients are ready.  The next step in the process is to marinate the fish.  I used halibut since we had that on hand.  The fish sits in a simple mixture of lime juice, chili powder, and garlic.  The recipe calls for a 10 minute marinade, which is probably just about right.  Unfortunately, I completely misjudged when Mark was going to be home, so my poor halibut bathed in the acidic marinade for too long.

The remaining step is to make the salsa.  In this preparation, the avocado & mango are mixed with chili powder, lime juice, and cilantro.  What intrigued me most about this recipe is the uniqueness, yet consistency, of the ingredients.  The chili powder is used in each of the three components.  The lime juice is used in both marinating the fish, and in the salsa.  And even after letting all the components sit for a bit, this turned out to be a very bright-tasting and refreshing fish taco.