Remember how I partnered up with a bunch of awesome bloggers for a St Patrick's Day round-up of awesomeness?
Well, we had such a great time that we decided to celebrate other holidays in the same fashion, starting with Cinco de Mayo.
What's Cinco de Mayo About, Anyway?
Technically, Cinco de Mayo isn't celebrated up here in Canada.
However, the holiday has started to get a little more attention in the last few years, mostly because it's a convenient excuse to hit up the local Tex-Mex place for half-price enchiladas and buckets of Coronitas.
So when we decided we were going to do something for Cinco de Mayo, the first thing I did was head on over to Wikipedia to read up on the history of the holiday.
It turns out that Cinco de Mayo (which means "the fifth of May" in Spanish, in case you hadn't already figured that out) commemorates the victory of Mexican forces over the French at the battle of Puebla, and is celebrated in the US to honour Mexican-American culture and heritage.
My New Obsession - Homemade Tortillas
I may not have known much about Cinco de Mayo before now, but most definitely do know my way around a Mexican (or Tex-Mex) menu... which is why as soon as I was done with my Wikipedia search, my next step was was to call dibs on Spicy Fish Tacos as my dish.
So why fish tacos, you ask? Mostly, it was to have an excuse to make another batch of homemade corn tortillas, because I am totally OBSESSED with making my own tortillas right now.
My obsession is totally understandable, because the quality of the store-bought tortillas up here in Canada is pretty dismal. Unless you can make a trip out to the Mexican supermarket, the only tortillas you'll be able to get are dry and tasteless and nowhere near the quality of what you can make at home.
Besides, it's really quite easy to make your own once you get the hang of eyeballing the right texture for the dough and smooshing the little balls of dough into flat discs using a tortilla press.
(Never tried making corn tortillas at home? This tutorial from Meal Hack will teach you all you need to know.)
A Healthier Spin on Fish Tacos for Cinco de Mayo
Since an awesome homemade corn tortilla deserves an equally awesome filling, I topped them off with spicy pan-fried white fish with a chipotle-lime marinade.
It's not the most traditional option, since Mexican fish tacos are typically made with battered deep-fried fish, but I find that skipping the batter and using a hot pan allows the flavour of the fish to shine through.
Plus, you can eat way more of these tacos without feeling overly greasy, which is a pretty nice bonus in my books.
To finish things off, I keep things fresh and light with a squiggle of avocado-yogurt crema, and a crisp topping of shredded cabbage, pickled red onions, cilantro and radishes.
They’re colourful. They’re bright. And they’re way more delicious than the half-price enchiladas at the Tex Mex place… even if they don't come with a bucket of Coronitas on the side.
More Mexican-Inspired Recipes for Your Cinco de Mayo Menu
This post is part of the Cinco de Mayo Holiday Food Blog Party organized by Jen of Jen's Favourite Cookies.
For more fabulous Cinco de Mayo goodies, check out the rest of the posts:
- Alfajores from Roxana's Home Baking
- Classic Flan from That Skinny Chick Can Bake
- Dulce de Leche Milkshake with Coconut Milk Whipped Cream from Homemade in the Kitchen
- Lime Margarita Bars from Girl in the Little Red Kitchen
- Shrimp and Avocado Ceviche from Magnolia Days
- Tropical Fiesta Cocktail from Hungry Couple NYC
- Paletas - Mexican Popsicles from Pineapple and Coconut
- Bizcochitos Cookies from Jen's Favorite Cookies
- Mexican Hot Chocolate Cupcakes from Gotta Get Baked
- Gluten Free Tres Leches Cake from Kelly Bakes
- Gorditas with Picadillo from Juanita's Cocina
- Strawberry Margerita Slurpee from Chocolate Chocolate and More
Spicy Fish Tacos with Avocado-Yogurt Sauce
- Total Time: 40 mins
- Yield: 4 1x
These lightened-up fish tacos trade in battered fish and full-fat sour cream for pan-fried spicy fish filets and a flavourful avocado and yogurt sauce.
Spicy Lime-Chipotle Fish:
- 2 tbsp fresh lime juice
- 2 tbsp extra-virgin olive oil
- 2 tsp chipotle powder (or chili powder, if you prefer)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp salt
- 1 lb fresh haddock fillets (or any other firm white fish)
- 1 large ripe avocado, pitted and roughly chopped
- ¼ cup plain yogurt
- 1 tbsp fresh lime juice
- ½ cup roughly chopped cilantro
- ¼ tsp salt
- ¼ cup water
Tacos and Garnishes:
- 12 small corn tortillas
- Shredded cabbage
- Pickled red onions
- Cilantro sprigs
- Finely julienned radishes
- Lime wedges
Marinate the Fish:
- In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth.
- Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
Prepare the Avocado-Yogurt Sauce:
- While the fish marinates, prepare the avocado-yogurt sauce.
- In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap. Refrigerate until ready to use.
Cook the Fish:
- In a large heavy-bottomed skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until opaque and flaky, about 4-5 minutes per side.
- Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks. Cover with foil, and set aside while you warm the tortillas.
Warm the Tortillas and Assemble the Tacos:
- In a heavy-bottomed skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas with a clean dishcloth to keep warm between batches.
- To assemble, place three tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can top off their tacos as they please.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Main
Chung-Ah | Damn Delicious says
Best tacos ever. Can I come over for dinner tomorrow? :)
Musing Mar says
These look amazing! An excellent dish for entertaining too.
Zomg.. I love fish tacos so, so much. I've never made them at home before! I was just thinking about how I want this stupid snow to melt so that I can eat summer salads and fish tacos and such.
kristy @ gastronomical sovereignty says
fabulous, FABULOUS round up!! Oh I love tacos!!! I just posted my taco recipe for sriacha fish tacos. I guess with Cinco de Mayo coming up, they’re all the rage. But to be fair, tacos are always all the rage to me – I love em! LOVE em!
also, coronitas are adorable. in fact, i'll pull one out right now :)
Happy Cinco de Mayo!
Ashley Bee (Quarter Life Crisis Cuisine) says
Thanks for the tortilla link! I am dyyying to make my own, and I need to figure out a good Cinco De Mayo recipe, too!
I love fish tacos because they are more fun than boring beef tacos. And that color on the fish is beautiful! Trade ya a milkshake for a taco.
wow! this might actually be a way i'd eat avocado!
Jennie @themessybakerblog says
I want to chomp down on one of these crispy fish tacos. That yogurt sauce looks off the charts delish!
Jen @JuanitasCocina says
I'll be needing a shipment of those homemade tortillas. Errrr, is Texas too far to send fish tacos...cause dayum, girl.
Isabelle Boucher says
Jen, I'd happily share, except we never seem to have any leftover tortillas for some strange reason. They just magically disappear into mah belleh. Poof! :)
Jen @ Jen's Favorite Cookies says
This avocado yogurt sauce is calling my name. I can think of about 35 ways to use that!
Yes to everything. Seriously, this is awesomesauce and I'm way overdue for some fish tacos in my life.
Isabelle Boucher says
I may or may not have code-named the avocado-yogurt sauce "awesomesauce". Because it is. Seriously.
Nancy @ gottagetbaked says
Holy guacamole indeed! Isabelle, I'm in love with these tacos. Whenever I see it on a restaurant menu, I order it. I ate them almost daily when I was in Hawaii. Now I want to leave work right now, go grocery shopping and head home to make these. Your tacos look amazing and your photos are gorgeous. Maybe I can pick up a tortilla press while I'm out too...although the Husband won't be too happy if I bring home anymore appliances!
Anita at Hungry Couple says
Beautiful dish and beautiful photos!
[email protected], pleasure, and health says
what a fun blogger roundup :) and this fish taco looks delicious. Heading over to more Tex-Mex food now
Mr. & Mrs. P says
Lovely tacos!! Love the spice on the fish and the cooling effect of the yogurt sauce.. Perfect combination
kelly @ kellybakes says
So as if you weren't the bees knees before, you had to go and make one of my favorite foods AND make a ridiculous avocado yogurt sauce AND make your own homemade tortillas? You. are. a. boss. Seriously. I'm mad at you because they look incredible and I can't eat them right now. I'm almost certain this recipe will cause me to have my hands in masa in the near future.
What light and fresh fish tacos. I'm loving the avocado sauce too. Great recipe to share for Cinco de Mayo.
[email protected] and More says
Isabelle, you're making your tortillas too? Awesome, I need to find your post on that. These tacos sound so tasty, perfect for a party!
Isabelle Boucher says
I don't have a post on making tortillas yet, Joan, but I've included a link in the post for a fantastic tutorial from the folks at From Away... it's how I learned my way around a tortilla press. :)
fish tacos are so my thing: like on my short list of foods to eat repeatedly on a dessert island forever. That sort of thing. and yours look wonderful; love the yogurt avocado sauce, because you could use it for so many other things too!
don't feel too bad about Canada not celebrating Cinco de Mayo; in most parts of America, we celebrate it poorly, at best. like lots of drunks and bad versions of mexican food; certainly not the way it should be recognized. I used to go out for it, but it's vaguely depressing to do so (reasons mentioned above) so i will be making fish tacos in this year. :)
I love fish tacos, and that sauce sounds amazing. Plus, I love that it's spicy!