A different take on fish tacos

Finally a new blog. Talking with a friend got me thinking about healthy Mexican. Well, I have a favorite recipe that fits that bill.

This is my take on Fish Tacos. These are not your typical breaded and fried taco. I use fresh baked fish with no breading. I think the flavor of the fish comes through better. I've used Mahi Mahi, Cod and White Roughy. Any white-fleshed flakey fish will do. I prefer a little stronger flavor to stand up the the other flavors.

1 Good sized fillet per person will usually do.
Mexican Crema (a thinner and milder version of sour cream)
A clove of crushed garlic. (mash up real good)
A couple of tablespoons of very finely chopped Cilantro (for those that don't like Cilantro, use a little less but trust me it adds a lot to the final dish.)
Shredded Cabbage
Shredded cheese. (A Pepper Jack is nice but any melting cheese is good.)
1 Avocado, Sliced
1 Package Corn Tortillas (I think Trader Joe's are some of the best around)

Salt and pepper each side of the fillets. Place them on a rack and bake them until flakey. Time will depend on the size and thickness of the fillets.

While the fish is baking take the Crema, crushed garlic and cilantro and mix well in a small bowl. I won't put in exact amounts because everyones tastes are different. Just remember you can always add more but you can't take it out.

There are a couple of ways to handle the tortillas. You can fry them in oil for maybe 30 to 45 seconds. Try frying them in a good Olive Oil. It adds a little different flavor. Or dry cook them in a skillet (don't dry cook in a non-stick pan!).

Now it is just about assembly. Be sure the fish is hot then add a little cheese, the avocado, cabbage and finally the crema. Add a little Cholula hot sauce and you have a great tasting health conscious meal.