Baja Fish Tacos

I grew up in Mumbai eating a lot of fish. Fish curry, fried fish, a lot of fish. Then I met A, then boyfriend now husband who didnt eat any fish at all. We also moved to the States and the fish didn't look familiar anymore. So I gave up on fish for a while. Sigh. And then the most incredulous thing happened, we went to a sushi restaurant and A actually ate sushi! I mean you must eat cooked fish first to even try raw fish, right? But anyways he liked it and I renewed my relationship with fish. Now Tilapia is a staple in our cooking and Fish Tacos have come close to displacing fish curry as my favorite fish dish.

I think a post on Fish Tacos would be incomplete without a mention of K38. We discovered it (thanks to my lovely friend AM) this summer when we spent a weekend in Wrightsville beach. I think the best part of the Baja Fish Tacos in K38 is the yogurt based sauce drizzled liberally over the crispy fish. Hmmm.

So I had to attempt this yogurt sauce (otherwise we would be driving three hours to Wrightsville every so often). I used sour cream and yogurt along with some cumin, paprika. Its not the same but it comes pretty close. Also instead of deep frying the fish, I pan fry it with a marinade and without any batter. K38 serves their tacos with shredded red cabbage. I thought that was a fabulous idea, I have eaten a lot of fish but don't remember any fish dishes with cabbage. So my fish tacos are also topped with red cabbage. Here goes:

Ingredients:

2 medium sized Tilapia / any white fish fillets

1/4 cup shredded red cabbage
1 chopped tomato
6 corn tortillas

Fish marinade:
1 and half tablespoon oil
juice of half a lime
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon cumin powder
1 teaspoon honey
1 tablespoon chopped cilantro leaves

Yogurt sauce:
2 tablespoons non-fat yogurt
2 tablespoons non-fat sour cream
pinch of salt
1/4 teaspoon paprika
1/4 teaspoon cumin powder

- Mix all the ingredients together for the fish marinade and marinate the fish in it for 15-20 mins.
- Whisk all the ingredients together for the yogurt sauce.
- Heat a grill pan or non-stick pan and cook the fish till flaky (3-4 mins per side)
- Warm the tortillas.
- Break fish into bite sized pieces and divide among the tortillas.
- Top with shredded cabbage and chopped tomato, drizzle liberally with yogurt sauce.
- If you like your tacos real hot, add a dash of cayenne on top.

Serves 2.