These Fish Tacos are the Tits.

If you’ve seen I Love You, Man then you appreciate the humor of the title of this post. If not, then you’re potentially slightly offended and may not want to try my fish tacos now. But you are missing out on a lot of laughing, so go see the movie, and then come back and read this blog post and make these fish tacos and remark, over tequila shots, that they’re the tits.

We’ve had thousands of reader comments requesting that we put more recipes on our blog. We’ve listened, readers, and here you go! I only had to send out about 45 apron orders yesterday so I had a little extra time to make dinner for once.

Okay, I’m kidding. We’ve had about five reader comments ever. (Thanks, Mrs. Ferraresi!) And yesterday I was just procrastinating school work and I was hungry. So I made fish tacos. And they were the tits.

Here’s what I did.

I laid at the pool and read Bon Appetit for an hour. I decided I didn’t want to make any of the things in there because it was all about grilling I didn’t want to have to wait for all the charcoal to burn because I suck at it and my big strong charcoal man was not going to be home until 10. So I hopped on my iPhone, harvested some Zombie Farm crops, and then looked around on my epicurious app. All of a sudden I realized that I wanted lime. And I wanted it now. So instead of drinking mojitos and eating green popsicles all evening, I further decided I wanted fish tacos. And I wanted them now.

I sort of have this thing where I look up a recipe and then I decide they don’t know what they’re talking about and I just use the ingredients as a guideline. So I ran down to Stop and Shop and bought the ingredients I needed, double the jalapenos, plus some coronas. The man at the seafood counter was really upset about the impending rain. I think he wanted me to go tell the manager to close the store. He also told me that he thought I had ordered “a pound of cat” when I ordered “a pound of cod”. He asked if I wanted the whiskers. In hindsight, I think he was flirting with me. He must have known about my cleanse and my awesome new fitness routine. (Which has been sidelined due to me being a baby about a stubbed toe and a skinned knee my new spot on the 15-day disabled list)

I digress. Make these fish tacos. They’re the tits.


Note, you need about 30-45 minutes for all the ingredients to marinate. You can marinate them for up to a day. Don’t you hate when recipes don’t tell you that until you’ve got everything ready to go and your mother-in-law is coming over for dinner in 25 minutes?

Ingredients (modified to my, and your, liking. trust me)

1/2 red onion, thinly sliced
1 1/2 cups red wine vinegar
1/4 cup olive oil
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish (unless you’re a supertaster!!)
2 jalapeños, stemmed and chopped
2 avocados, unless you’re a broke, unemployed graduate student such as myself
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
8 fresh corn tortillas, soft, crunchy, or both, however you roll.
Sour cream
Shredded cheese
Fresh salsa
1 lime, cut into quarters

Procedure:

1. Marinate the Onion: Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

2. Marinate the Fish: Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

3. Cook the Fish: Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. At this point I sort of just flipped it around the pan for a bit while I was loading the dishwasher and it all sort of just fell apart into one delicious-looking panful of flaky goodness. Make sure you mix it all up so the fish and jalapenos and spices are all evenly disbursed.

4. Wait Two Hours for your Boyfriend to Come Home

5. Heat the Tortillas: Heat up your soft shells and/or hard shells to your liking. Put all the toppings in pretty little bowls and put them on the table with pretty little spoons.

6. Put Everything Together and Eat It: you know how to assemble tacos, right? The limes are for squeezing. The marinated onions go in the tacos. Use them.

7. Remark, “these fish tacos are the tits!”