Fish tacos

Lately I've been feeling more cooking inspiration than outfit inspiration. I think it's the backwards season we've been having. We started off the month with 27C weather and yesterday it snowed. Who wants to see wool layers on a fashion blog in spring? So off we head to the kitchen and a dish I've been wanting to try ever since I saw I Love You Man - fish tacos! I know these are a staple in parts of the U.S. but I've only come across them once in Ottawa and that was at a fusion restaurant. My homemade version was easy to make and healthy with a pleasing crunch. They also made me want to strap on some rollerblades and head to a beach-side boardwalk.

I started with leftover baked trout from dinner the night before. When I make these again, I'll make bread the fish before baking (pat fish dry; dredge in flour; then in whisked-egg-and-milk mixture; then in Panko breadcrumbs; then bake). 

To make the sauce, I combined 1/4 cup low-fat Greek yogurt, 1/4 cup light mayonnaise, the juice and rind of one lime, 1 diced jalapeno, 1T dill, 1T capers, 1/2 tsp chili powder and 1/2 tsp cumin. The lime flavour came through quite strongly which I liked. If you end up with leftover sauce, it makes a tasty spread for tuna-and-roasted tomato sandwiches.

Assemble the tacos using flaked pieces of fish, butter lettuce, cilantro, diced cucumber, diced avocado, and halved cherry tomatoes. Add sauce to taste.


Note: My sauce looks more like cottage cheese because I thought I'd add Panko breadcrumbs to it right before serving and before they got soggy. It didn't work.