Crisp, clean and refreshing, these fish tacos are bound to keep people coming back for more! Old Tomorrow Honey Ginger Shandy compliments this fresh taste of summer and is best served lakeside on the patio.
Optional Ingredients for Added Flavour:
1/2 cup Old Tomorrow Honey Ginger Shandy
1-1/2 lbs. skinless Cod (or another firm whitefish)
1 clove garlic
Red Pepper Flakes
Salt and Pepper
6 – 8” flour tortillas
Creamy Guacamole (listed below)
Cabbage Slaw (listed below)
Whisk all ingredients for marinade together in a 9 x 13 pan. Place fish in pan, set aside and let marinate while you prepare your other ingredients, 15-20 mins.
Preheat greased grill or grill pan over medium high heat. Remove fish from marinade and grill fish, carefully turning it over once with a wide spatula, until opaque in the centre, 3 to 4 minutes per side. Transfer fish to a platter, breaking into 8 pieces and cover loosely with aluminum foil till ready to assemble.
For the Tortilla Bowls: Preheat oven to 375F. Invert a muffin tin on your work surface, so it’s upside down. Lightly brush or spray tortillas with oil and sprinkle with a bit of salt. Working with one tortilla at a time, pinch together to form a cup shape and place between the muffin cups, continue with remaining tortillas (you may need two muffin trays for this) and bake for 10-15 mins, until golden brown and crisp.
To assemble tacos bowls, place taco bowls on plates or a platter and fill each cup with 1/4 cup slaw. Top each with a piece of fish and a large dollop of creamy guacamole. Option to garnish with cilantro, hot sauce, jalapeños. Serve immediately. Serves 4-6.
Notes: Option to put marinade in a medium sauce pan over high heat, bring to a simmer and let reduce to 1/4 cup. Drizzle reduction over tacos before serving.
1 ripe avocado
1/2 greek yogurt or sour cream
2 Tbs. fresh lime juice
1/2 tsp. chili garlic sauce
1/4 cup cilantro
3/4 tsp. ground cumin
1/4 tsp. salt
pinch of pepper
Halve and pit the avocado, scoop the flesh into a small bowl. Mash with a fork. Add yogurt, lime juice, cilantro, cumin, chilli sauce and salt, mixing until smooth. Transfer to a bowl, cover and refrigerate for up to 2 days.
2 cups red cabbage, shredded
1/4 cup green onion, thinly sliced
1/4 cup cilantro, chopped
2 Tbsp lime juice
2 tsp honey
1 Tbsp olive oil
1/4 tsp salt
In a large bowl, whisk lime juice, honey, oil and salt together. Add in cabbage, green onion and cilantro, stirring to mix well. Refrigerate for 1 to 6 hours. Stir again and season before serving.