On my first double date ever I got drunk off really delicious margaritas and even better fish tacos.
Truth is, I’m way too comfortable being a little hermit and not getting out of my comfort zone. Especially when it comes to putting myself out there to other people. Jared convinced me that one of his buddies that he lived with a few summer’s ago had a really lovely girlfriend that he knew I would get a long with.
Little did I know I would become best friends with the girl and she’d probably end up in my wedding one day (hi Katie!). Moral of the story: go on the double date even if you’d rather stay at home in your comfy clothes like me!
We had set up dinner for the four of us at a really delicious taco place in Fort Collins, CO. Blue Agave will forever hold a special place in my stomach… errr…heart. To this day they probably have the best fish tacos I ever had.
Needless to say I am missing that little college town, those tacos, and those people even more.
In our efforts to eat at home more on the weekends… (anyone else go out to eat waaaaay too much on the weekends?!) I made fish tacos!
I did my best to replicate that deliciously nostalgic night. I have to say, these were hitting the spot.
The butcher at my local sprouts told me that cod would be my best choice for a fish taco and damn, he was right.
Meaty, juicy, white cod is a fantastic choice for fish tacos at home! I do my best to not make anything fried too often for weeknight dinners and I have to say they were just as delicious baked. For about ten minutes at 400 degrees you will get the flakiest, juiciest piece of fish!
The marinade we used was a little on the spicy side and those red jalapeños… Practically had steam coming out my ears. So we cooled em down with juicy mango slices and little chipotle lime crema. Ah, what a combo!
Keep scrolling below to catch the mega easy recipes for your own restaraunt quality tacos at home!
Chipotle Cod Fish Tacos with Lime Crema
1 1/2 Lbs of Cod
3 Tbs of olive oil
Juice from a lime
2-3 Tsp of chipotle adobo sauce from chipotle pepper can
1/2 Teaspoon of ground cumin
1/2 Teaspoon of ground coriander
1/2 Teaspoon of kosher salt
for lime crema
1/2 Cup of greek yogurt
Juice from half a lime
1/2 Teaspoon of chipotle adobo sauce
Toppings: corn tortillas, red jalapeno slices, thin mango slices, chopped cilantro
Preheat oven to 400 degrees Fahrenheit
Cut cod into thick strip pieces. Place in a large bowl with remaining marinade ingredients for 15-20 minutes. Place fish strips on a greased baking sheet, top with remaining marinade and bake for 8-10 minutes. While fish is cooking prepare crema: mix yogurt, fresh lime juice and adobo sauce until combined.
Top corn tortilla with thick piece of fish, a few tbs of lime crema, mango slices and red jalapeno. Warning! Red jalapeno is mega spicy, be careful!