Last Tuesday was Cinco de Mayo so we figured dinner ought to be Mexico-inspired. It took a few minutes before it hit me: FISH TACOS.
Emily’s Fantabulous Fusion Fish Tacos
2 filets of cod, chopped
2 tbs sweet chili sauce
2 tbs lime juice
salt and pepper
Marinate the above for at least 30 minutes.
2 tbs greek yogurt
2 tbs mayonaise
1 tsp sriracha
Mix together the above. If you want a drizzle effect, spoon sauce into a plastic bag and cut off the tip of the corner to make a pastry bag.
Heat a skillet with 2 tsp canola oil until barely smoking. Pan sear the fish until golden brown. Set aside.
Warm corn tortillas, then assemble tacos with fish, shredded napa cabbage, and green tomatillo salsa. Drizzle siracha cream. Ta da!