There are some solid benefits to living a block down from one of the best fish markets in the city. Fresh tuna darker than rubies, glistening monkfish, anything swimming/crawling/squiggling through worldwide waters. Certainly more sea-life than I'd ever seen in Tucson.
Combine this wealth of omega-3s with an intense desire for some real mexican food from the southwest and you've got a recipe for dinner.
Citrus marinated fish tacos
¾ lb tilapia
2 oranges
2 limes
cilantro
¼ c mayonnaise
2 c shredded cabbage
salt
cayenne pepper
ground cumin
crushed red pepper
sliced avocado
queso fresco
corn tortillas
1. Juice the oranges and limes, reserving ¼ of the liquids for later use. In a shallow baking dish, marinate tilapia in citrus juices and handful of torn cilantro. Liberally add salt and crushed red pepper, top with spent citrus rinds. Let sit for at least 30 minutes.
2. Meanwhile, combine reserved citrus juices with mayonnaise, salt, cayenne, and cumin, to taste. Add chopped cilantro (about ¼ cup) and cabbage.
3. Preheat large skillet (or grill pan). Cook tilapia until opaque, about 2-3 minutes on each side. Remove from pan and break into pieces.
4. Assemble tacos with fish, avocado, queso fresco, and cabbage on warmed tortillas.
