Tuesday, June 28, 2011

Fish Tacos with Chili Aioli

Sometimes you can get frozen fish at a discounted rate because it's nearing its expiration date. In this case, we purchased frozen Cod for about 50% off. It's the ideal fish for making fish tacos.

This recipe comes from my Super Suppers book. All of the recipes in this book can be made ahead of time and frozen to be eaten at a later time. If you have kids, a job and are on the verge of losing your mind - I highly recommend this book! (I can't be the only working mom that wonders if she should book a room at the looney bin :) Every recipe I've tried has been great, including this one. 

  • 1 lb fish fillets (I used frozen Cod that had been marked down)
  • 1 tablespoon Chili powder
  • 2 teaspoons seasoned salt
  • 2 tablespoons Olive oil
  • 1 tablespoon butter
  • 6 medium sized flour tortillas
  • fresh cilantro
  • Salsa
  • shredded Cheddar cheese
Chili Aioli:
  • 1 cup of Mayonnaise
  • 1 tablespoon Chili powder
  • 1 tablespoon of Lemon juice
  • 1 teaspoon ground Cumin
(The Chili Aioli sauce can be made ahead of time and stored in the refrigerator for up to two days ahead of time.)

  1. Mix chili powder and salt. Sprinkle over both sides of each fillet.
  2. Add butter and oil to fry pan that's on medium heat.
  3. Fry fish fillets until they flake apart. 
  4. Combine all of the Chili Aioli ingredients and mix well. 
  5. Warm tortillas and fill with 2 tablespoons of fish. Top with salsa, cheese, lettuce and Chili Aioli sauce. 
If you want to make this ahead of time, prepare the fish as directed and place in freezer bag. You can store for up to a month. Note that the sauce however, can only made at most, two days in advance

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