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Fish Tacos with Lime Cilantro Dressing

Servings: 4 / Cooktime: 30 minutes

Source: theenchantedcook.blogspot.com (adapted from)

Ingredients

Fish and Garnish

1 lb. wild caught halibut (or Mahi Mahi), cubed and lightly salted with sea salt

8 corn tortillas

shredded cabbage for garnish

chopped fresh cilantro for garnish

sliced avocado for garnish

lime wedges for garnish

Marinade

1/8 cup extra-virgin olive oil

juice of 2 limes

1 small to medium Serrano pepper, minced (remove seeds to make mild, I leave them in)

1/4 teaspoon smoked paprika

fresh cracked pepper

Lime Cilantro Dressing

1/4 to 1/2 bunch fresh organic cilantro

1 large clove garlic, smashed and rough chopped

juice of 1/2 orange

juice of 2 limes

1/4 cup Greek Yogurt

1/4 teaspoon salt

fresh cracked pepper

1/4 cup extra-virgin olive oil

Directions

Marinade

In a medium bowl, whisk together all marinade ingredients.

Pour marinade over the cubed and salted fish, turn to coat, then place in refrigerator for 15 minutes to allow to marinate.

While fish is marinating, prepare your dressing.

Cilantro Dressing

Place all ingredients for dressing, except olive oil, in food processor and blend until it's a smooth consistency and ingredients are well mixed - about 10 seconds or so. Next while the food processor is running, drizzle in the olive oil through the spout. Taste for seasoning and add additional salt or pepper if needed and set aside.

Remove fish from refrigerator and drain off the marinade. Place fish in a shallow baking dish and place in oven. Cook for approximately 15 minutes or until fish is opaque in the center and flakes easily.

While fish is baking get your setup ready - shredded cabbage, sliced avocado, lime wedges, chopped cilantro.

When fish is almost done, heat up your corn tortillas. When fish is done, remove from oven, assemble tacos and enjoy.