This recipe was inspired by a trip Michael and I took last winter to Tulum Mexico.We stayed in a little cabana on the beach that had electricity for only a few hours a day. In 1988 hurricane Gilbert blew through Tulum taking with it all the power lines. Not yet able to rebuild,most of the peninsula is run by generator. We loved this and never once missed the luxury we so take for granted back home, so much so that even when we had the choice we opted for candles.
This is where we had our first meal, you guessed it fish tacos..... not a bad view hey.
We drove down the coast and stopped at a place called Diamante k, which I had been to a previous year for a wedding and had a sea side lunch.
The first bite
Since then I have been dreaming about fish tacos.... so I decided to come up with my own version just corn, if you can find organic great. These guys make great ones..
Here is the recipe.
Preheat oven to 400 degrees
1 lb white fish, find eco friendly choices here
Purple cabbage sliced finely
2 tbsp lime juice
2 tbsp olive oil
2 cloves garlic minced fine
1/2 tsp cayenne
2 tsp paprika
2 tsp dried thyme
1/2 tsp himilayan sea salt
Fresh limes for squeezing.
Squueze some fresh lime on the fish and let in marinate while you prepare the rub. In a stainless steel bowl add olive oil, lime, cayenne, thyme, salt, paprika and garlic. mix well.
In a baking dish brush the marinade over the fish and let stand for 30 minutes.
While this is happening make yogurt sauce by mixing the ingredients below and chill until fish is ready.
Sirracha lime yogurt
1/2 tbsp sirracha
1/2 cup yogurt
1 tbsp fresh lime juice
Place marinated fish in the oven for 10 to 12 minutes or until flaky. Serve on a platter with grated cabbage, fresh lime and the yogurt sauce. Maybe with
your favorite hot sauce as well, but I find these nicey spicey.