I don’t know about you but I could eat tacos EVERY. SINGLE. DAY. I actually went out to lunch today and one of the menu options was fish tacos. I seriously debated ordering them but perhaps having them twice in one day is too much?? Doubtful. This is a new recipe for me. I generally don’t even follow one when I make them since they are a weekly staple in our house but I’ve been looking at the Harbor Fish Market Cookbook for a while and was instructed by a dear friend that Nick’s Fish Tacos were not to be missed. This fish market in downtown Portland, Maine is a seafood-lover’s dream so if anyone knows how to make fish tacos, I’m fairly certain it’s them.
Nick’s Fish Tacos
zest of 2 limes
juice of 2 limes
4 tablespoons of honey
2 pounds white fish (I used tilapia but cod would be good as well)
1 avocado, cut into chunks
1 cup peaches, cut into small chunks (I used frozen and let them defrost)
1/2 cup black beans
1 cup flour
2 tablespoons olive oil
salt and pepper, to taste
hot sauce, optional
soft corn tortillas
Mix the lime zest, lime juice and honey in a medium bowl. Cut the fish into 3-inch by 2-inch fingers. Add the fish to the marinade and refrigerate for 30 minutes. Put the avocado, tomato, peaches and black beans into a bowl and mix thoroughly and set aside. Remove the fish from the marinade. Put the marinade in a small saucepan and simmer.
Dredge the fish in the flour. Shake off the excess and fry in the olive oil until light golden brown, 3 or 4 minutes. Add salt and pepper.
Fill the tortillas with the vegetables, fruit, beans and fish. Spoon the warm honey-lime sauce on it. If it’s not spicy enough for you, add some hot sauce.
* Make adjustments as necessary. I left off the black beans when I made them and added cumin and salt to the salsa. I also think the fish would be fine without flour. Add some cheese, sour cream or cilantro. Try different fruits or veggies for the salsa.