A Fishy Fiesta

Remember that one-pan fish dinner we made a couple of weeks ago? I revisited it with a Mexican flair for our first Lenten Friday feast last week. I modified the spice mixture and changed some of the vegetable to fit a fajita-like topping for our tacos. Also, we went light by using lettuce as our wrap versus traditional tortillas. Here’s what we ended up with:


It was delish! The peppers and onions were perfect. And the fish topped with a dab of guacamole and the fresh lime crema sauce … YUM!

Fish Tacos with Marinated Vegetables and Lime Crema

For the marinade:

Zest and juice of 1 lemon

Zest and juice of 1 lime

1 cup extra virgin olive oil

1 1/2 tablespoons minced garlic

1 teaspoon coriander

2 teaspoons cumin

2 teaspoons paprika

Salt and pepper to taste

For the tacos:

8 white perch fillets, dried completely

1 pound cherry tomatoes

1/2 Vidalia onion, sliced thinly

1 red bell pepper, sliced thinly

1 yellow bell pepper, sliced thinly

1 orange bell pepper, sliced thinly

1 head bib or large leaf lettuce

For crema:

1/4 cup sour cream

3 tablespoons mayonnaise

Zest and juice of 1 lime

1/4 teaspoon salt

Preheat the oven to 450 degrees. In a large mixing bowl, whisk the marinade ingredients together. Add the peppers, tomatoes, and onions; and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet. Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer. Now, add the fish to the remaining sauce, toss to coat. Transfer the fish to the baking sheet next to the vegetables and pour any remaining sauce on top. Lightly sprinkle the fish and vegetables with a little salt. Bake in the 450 degrees heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 – 5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler. When ready, remove the tray from the oven.

To prepare the crema, combine the ingredients in a small bowl and chill until ready to serve. Build your tacos into the lettuce piece and top with crema, guacamole, or salsa.

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