Fish Tacos

Name: Fish Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 57 grams 1/4 cup Calamata olives , pitted and coarsely chopped; 8 stone-ground corn tortillas; 237 milliliters peeled, seeded and thinly sliced cucumber; 1 teaspoon cumin seeds; 340 grams herring fillets, skinned; 2 teaspoons pure olive oil; 4 servings Hot pepper sauce; 1 large red onion, thinly sliced; 473 milliliters shredded romaine lettuce; 4 servings Salt and freshly ground pepper; 2 Tbsps sour cream; 237 milliliters coarsely chopped tomatoes

Fish Tacos

Fish Tacos might be just the main course you are searching for. One serving contains 325 calories, 20g of protein, and 15g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. A mixture of cream, stone-ground corn tortillas, herring fillets, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

In a large skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute.

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Cumin Seeds

Toast

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Frying Pan

Transfer the seeds to a plate to cool, then coarsely chop them.

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Seeds

Preheat the oven to 35

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Oven

Heat the olive oil in the skillet. Season the fish with salt and lots of pepper.

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Olive Oil

Pepper

Fish

Salt

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Frying Pan

Add the fish to the skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the fish and continue cooking over moderate heat until barely opaque throughout, about 4 minutes longer.

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Fish

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Frying Pan

Transfer the fish to a plate.

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Fish

Add the onion to the skillet, cover and cook over low heat until softened but not browned, about 5 minutes.

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Onion

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Frying Pan

Add the cumin and olives and cook, stirring to blend the flavors. Return the fish to the skillet and gently break it up with a wooden spoon. Season with salt and pepper.

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Salt And Pepper

Olives

Cumin

Fish

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Wooden Spoon

Frying Pan

Warm the tortillas in the oven for 30 seconds, or just until hot but still pliable. Keep the tortillas warm in foil. To serve, toss the lettuce with the tomatoes and cucumber in a bowl.

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Tortilla

Cucumber

Tomato

Lettuce

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Bowl

Aluminum Foil

Oven

Transfer the fish mixture to another bowl. Set out the sour cream and hot sauce.

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Sour Cream

Hot Sauce

Fish

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Bowl

Let guests build their own tacos with the fish, salad, sour cream and hot sauce.

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Sour Cream

Hot Sauce

Fish

Equipment

Ingredients

Servings:

57grams

1/4 cup Calamata olives , pitted and coarsely chopped 8

stone-ground corn tortillas 237milliliters

peeled, seeded and thinly sliced cucumber 1teaspoon

cumin seeds 340grams

herring fillets, skinned 2teaspoons

pure olive oil 4servings

Hot pepper sauce 1large

red onion, thinly sliced 473milliliters

shredded romaine lettuce 4servings

Salt and freshly ground pepper 2Tbsps

sour cream 237milliliters

coarsely chopped tomatoes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.