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.
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.
Directions
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.
Make some tasty but 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.