Curry Fish Tacos Recipe

I’m constantly reinventing fish tacos, but I think this curry version is my favorite. It’s very easy and can easily be served as a main course when having company over for dinner. You can also mix up the fresh herbs. If all you have is thyme and mint, try it out! Use what you have and what is most fresh. And as with most recipes on this blog, you may need to adjust the measurements. I’m writing this down from what I think is accurate. Try a citrusy sauvignon blanc with these fish tacos. Serves 4.
Curry Fish Tacos

1# firm white fish – my favorite is red snapper, but walleye, cod or tilapia work really well too
juice of 1 lemon
2T fresh chopped oregano
2T fresh chopped basil
S&P
1T curry powder
2T extra virgin olive oil
avocado, sliced
romaine lettuce, shredded
lemon-garlic aioli (recipe below)
tortilla shells – I really like using spelt tortillas instead of corn or flour

Cut fish into strips about 1″ wide and 4″ long. Combine lemon juice through evoo. Marinate fish for 0-20 minutes. Don’t wait too long or the lemon juice will turn the fish into cevice. Heat a little bit of evoo in a saute pan over med-high to high heat. Saute fish until cooked through. If you have a gas stove, warm the tortillas over an open low flame. Or wrap them in foil and heat them in a 200 degree oven.
Serve tacos with lettuce, avocado, and lemon garlic aioli. If you like, serve with lime wedges for a fresh squeezed citrus flavor. These go really well with sweet potato fries.

Lemon-Garlic Aioli

1 cup mayonnaise – I like to use olive oil mayonnaise for this particular recipe
3 cloves garlic, minced
juice of 1/2 lemon

Combine ingredients and use as a spread.

Sweet Potato Fries

1 large sweet potato will make enough fries for 2 people.

Peel and cut sweet potatoes into strips. Heat 1″ oil in a pan over high heat. Fry sweet potatoes and sprinkle with salt before serving.