Fish Tacos with Cilantro Lime Crema and Homemade Corn Tortillas
By Your Market District Chefs
Prep Time: 45 min.
Rest Time: 30-60 min.
Cook Time: 30 min.
Place masa harina, baking soda and salt in large bowl, adding 2-4 tablespoons of water as needed. Mix until dough resembles play dough; it should not be sticky. Knead for 1 minute, wrap in plastic and let rest 30-60 minutes or overnight in refrigerator.
Season fish with salt and pepper, drizzle with oil and squeeze juice of 1 lime over top; cover and refrigerate.
Place garlic in a food processor and pulse to chop. Add zest and juice of 1 lime, mayonnaise and cilantro; process until smooth and transfer to small bowl. Cut remaining lime into wedges for garnishing.
Divide dough into 16 walnut-sized balls (1 oz. each). Line tortilla press with wax paper. Place 1 dough ball in the center and cover with another piece of wax paper. Press down to flatten tortilla into a 5-inch round.
Heat an ungreased griddle to medium-high (375°F). Carefully peel both pieces of wax paper off and cook tortilla for about 45 seconds per side, until lightly toasted. Press and cook remaining dough. Transfer tortillas to a warmer.
Place foil over grill and preheat to medium (350°F). Grill fish on foil for about 10 minutes, turning once, until internal temperature reaches 145°F. Place 1 ounce of fish on each tortilla, top with 2 tablespoons of cabbage and about 2 teaspoons crema; garnish with cilantro and lime wedges.
Makes 8 servings based on 2 tacos per portion.
Chef's Tip: Don't worry if tortillas are not perfect, they are delicate and may crack or rip a bit. Be patient and gentle.
PAIR WITH: Ferrari-Carano® Sauvignon Blanc
Nutritional Information (Per 2 tacos):
Calories 260, Fat 8g, Sat Fat 1g, Trans Fat 0g, Cholesterol 30mg, Sodium 590mg, Total Carbohydrate 26g, Fiber 2g, Sugars 1g, Protein 21g, Vitamin A 8% DV, Vitamin C 25% DV, Calcium 10% DV, Iron 15% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.