The original recipe calls for fresh tomatoes, but the fire roasted tomatoes add a layer of complexity and combined with the cream make for a crave the next day dish.
Ingredients
1 pound cod fillets, rinsed and pat dried
3 teaspoons olive oil, divided
1 small onion, chopped
4 garlic cloves, finely minced
1 jalapeño pepper, chopped (seeds removed)
1 14.5 oz can fire roasted tomatoes, pour off ¼ cup juice
¼ cup fresh cilantro, chopped
3 tablespoons lime juice
⅓ cup cream
salt and pepper to taste
8 corn tortillas
1 medium avocado, sliced
lime wedges and cilantro for garnish
Instructions
In a large non-stick skillet, heat the olive oil and add the onions over medium-high heat. Cook until the onion is translucent, about four minutes. Add the garlic and jalapeno and stir until fragrant, about thirty seconds. Reduce heat to medium and stir in the tomatoes and lime juice. Let the sauce come to a simmer and simmer for three minutes until heated through, reduce heat to low and keep warm while you cook the fish in a second skillet.
Heat a couple of teaspoons of olive oil in second skillet. Cook fish one first side until golden, about three minutes, then flip and cook the second side until the fish starts flaking and is no longer translucent. Break the fish into bite-sized pieces and combine with the sauce, add the cream and salt and pepper to taste. I am generous with the salt.
Heat a dry pan to medium-high and cook the corn tortillas for about thirty seconds per side, keep warm in tin-foil.
Prepare the tacos with a few spoonfuls of fish and then garnish with cilantro and avocado and a squeeze of fresh lime juice.
Recipe by Culinary Mamas at https://culinarymamas.com/creamy-fish-tacos/