Fish tacos are an occasional favorite. They are easy and festive to make. This post suggests a few changes to my original post for fish tacos.
Healthy tartar sauce:
8 ounces low fat Greek yogurt
1/4 cup sweet pickles chopped or sweet pickle relish
1/4 cup finely diced onion, and 1/2 chipotle chili in adobo sauce, minced (has anyone ever seen chipotle chilies NOT in adobo sauce?) Adding the crushed chilies to the dressing and chipotles in the tartar sauce adds a wonderful melange of heat to the ancho chili flavor.
Remember the easy way to do fish or chicken - pan roasting (in a few weeks you can see a video about this method filmed in my kitchen, one of a series of six).
Make sure the cast iron skillet is hot enough so droplets of water evaporate in a second or less
Coat with a little safflower oil
Sprinkle with a little salt, sear on first side for 4 minutes, the second side for 2 minutes and whatever remaining time is needed to equal 10 minutes per inch thickness of fish in a 400 degree oven. The outsides are perfectly done and the center is still tender and moist.
When I cook fish all the way through on top of the stove, the outside gets tough before the inside is done.
Add a couple teaspoons of dried oregano to the ancho chili powder.
Add a 1/4 teaspoon crushed red chilies to the slaw dressing.
Use 3 tablespoons lime juice, 2 tablespoons vegetable oil, and 1/2 teaspoon kosher salt.
The original recipe used orange juice which added a little sweetness. Without the orange juice you may want a few sprinkles of sugar.