In my last month here on the Cape, I have become very confident (and potentially overconfident) in my fish taco skills. And, as fish tacos are one of my favorite foods, I felt it was only right to dedicate a blog post to them. In this post I will discuss the best toppings, a rice dish to make on the side, and a zesty aioli to drizzle on top!
These tacos were made with grilled cod, but as I’m sure you already know, almost any type of fish works for fish tacos.
In my opinion, no fish taco is worth having without cilantro and lime. Corn tortillas, shredded lettuce, diced onion, and tomatoes also make great garnishes (and I think it goes without saying that margaritas on the side are always a good idea)!
Here’s a quick recipe to make my signature cilantro lime rice. This recipe feeds eight people, so vary accordingly. Cook the rice first, then mix in the ingredients.
2 cups of long-grain white rice
Zest of one lime
Juice of ½ lime
Minced cilantro
To make my favorite fish taco aioli, you’ll need these ingredients, varied based on the size of your dinner crew. Mix together, and feel free to add more or less depending on your preferences. Just know that chile powder goes a long way!
½ cup mayo
1.5 tsps garlic powder
1 tsp chile powder
Juice of ½ lime
Throw together all of these components with some chips and guac for good measure, and you have yourself the perfect summer meal! Enjoy (and don’t forget to thank me later).
xx, Lauren
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