This recipe is improvised from a few different recipes. I found the white sauce (dressing) recipe online…thought I would try it drizzled over our fish “taco’s” in pitas (I used pitas instead of tortillas, because that is what we had on hand). The sauce turned out fabulous! Definately will make that one again. Would be great in a chicken pita too. Has a little kick to it (so you have to enjoy a little spice to enjoy this one). Then I marinaded my fish in a marinade Bobby Flay used for his fish. I usually use Mahi Mahi for fish tacos, but the cod was what we had, and it turned out really well.
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1 pound white flaky fish, such as mahi mahi, cod, etc.
Marinade (marinade the fish for 15 mins before grilling in this):
- 1/4 cup canola oil
- 1 lime, juiced
1 tablespoons ancho chili powder - 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
After marinading fish for about 15 minutes. Heat a non-stick skillet over medium/high heat. Cook a couple minutes per side in a little butter or oil until fish flakes easily with a fork.
Creamy “Kick Butt” Dressing for the tacos:
Mix together:
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 Tbsp fresh chopped dill (or 1/2 tsp dried)
- 1 teaspoon ground cayenne pepper
We served these in halved pitas (pryed open) and stuffed with packaged cole slaw cabbage mix on the bottom, then a layer of the cod, some of the white sauce drizzled in with a dollop of homemade guacamole. I also served along side some fresh limes for drizzling if desired. Delish!
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