Description
Serves 4
Ingredients
Scale
Tacos:
- 2 pound fillet of locally-caught/sustainably-sourced white fish like cod, seabass, or pollock
- 2 teaspoons extra-virgin olive oil
- 8 small corn or flour tortillas
- 1 cup sour cream
- 1/4 teaspoon cumin
- Zest and juice of 1/2 a lime
- 1/2 line, juiced and zested
- Kosher salt to taste
- Cracked black pepper to taste
Pomegranate Salsa:
- 1 ruby red grapefruit, peeled and cut into segments
- 1/2 cup pomegranate arils (or diced mango)
- 1/4 cup red onion, minced
- 1/2 cup mint leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1/2 jalapeño, seeded and minced
- Juice of 1 lime
- Kosher salt to taste
Instructions
- Preheat oven to 375 degrees.
- Season fish with salt and pepper and drizzle olive oil over top. Roast for 8-10 minutes or until baked and the fillet easily flakes with a fork.
- Warm tortillas in a skillet for 2 minutes on each side.
- Whisk sour cream with cumin, lime juice and zest, and season with salt and pepper.
- Mix all salsa ingredients together and season with salt and pepper.
- To serve: Place 2-3 ounces of fish in each tortilla. Top with salsa and lime crema. Enjoy!