Fish Tacos to Live For

These fish tacos are so good you won’t miss the batter or that they are not deep-fat fried - they are baked and better.

Ingredients:

Use any white fish you like, approximately a pound and a half or more - you can always freeze the leftovers once the fish is cooked. Preferably use a milder fish as you will marinate the fish, adding the flavor you need to it.

To marinate the fish, use a hefty or zip lock gallon size bag or a flat casserole dish capable of getting all the fish covered with the marinade.

Sometimes I start with frozen fish because I marinate all day or overnight. Use thawed or fresh fish if you can’t handle the wait time. You will still want to marinate for at least an hour before baking.

Put your fish into the container of your choice and add the marinade to it by mixing:

Two cups of your favorite salsa (make your own if you like, even better!)

The juice of one lime or about a tablespoon of concentrated lime juice

Fresh jalapeños with some of the seeds left in or about a quarter to a half cup of jarred jalapeños - do this all to your own taste, and if using from a jar, add a little of the juice

A hefty shake of cumin (approximately 1 tablespoon) or to taste

A good shake of chili powder (approximately 2 tablespoons)

Garlic powder to taste

Coarse ground pepper to taste

Mix marinade ingredients together and either pour it over the fish or zip up your gallon-sized bag and be sure to get it all around the fish.

Below you will see two, one-gallon bags, as this particular batch I made was over two pounds.

I let the fish lay on one side for several hours in the refrigerator and then turn it over so the fish can soak in the flavors.

When marinating is complete, cover a large cookie sheet with aluminum foil so that the foil comes up all around the edges to avoid spillover. You can spray the foil with olive oil spray or other non-stick sprays if you like. Place the fish on the covered cookie sheet and cover it with the marinade. If you have too much liquid, use a slotted spoon to remove all the salsa and peppers and put them on the fish.

Bake uncovered on the middle rack in the oven at 350 for approximately 30 to 40 minutes, depending on how thick your fish is. When it gently flakes with a fork, it is ready.

To serve: have ready any of the following or something else if you like: thinly sliced (I like to use a peeler) green and red sweet peppers and red onion and or red cabbage.

Prepare the tortillas however you like them. For this dish, we like steamed corn tortillas. I make them by wrapping paper towels - then dampening the towels with water - around the tortillas in layers - four to six a layer - and heat in the microwave for about 50 seconds. Your microwave may be different, so be careful to time it accordingly.

If you are lucky enough to have leftovers, this fish is excellent over rice. Place the fish in a bowl with pre-cooked rice. Add a little water and a protective top before heating in the microwave. Or, seal the fish and rice, and veggies you like in aluminum foil and reheat it in the oven. Feel free to reheat in a pot on the stovetop, too- check it often, so the fish does not dry out or burn.

Another way to use the leftovers with rice is to reheat the fish and sauce and pour over the rice with pre-cooked chunks of cooked vegetables. We love the leftovers with a rice mix of carrots, broccoli, and cauliflower. Don’t get me started with having it over pasta! Make it anyway you like :)

Due to a lack of impulse control, I’ve devoured what could have been leftovers from the cookie sheet on more than one occasion.

Tsk…tsk…tsk…

It is a risk one takes.