I made fish tacos with them once. Here is a recipe I got from a youtube channel call chef tips. If you haven't tried fish tacos before I highly suggest trying them Bob. They are a lot better than they sound.
http://tvwbb.com/showthread.php?41090-Fish-Tacos&highlight=fish+tacos Cook the fish on a pan or something. I remember the fish flaking on me a falling apart.
Here is the recipe. The marinade is good and the white sauce is good too. I just use mayo instead of yogurt. Mexican salsa is good too but I usually skip it. It makes a lot.
Fish Tacos
Fish Taco Recipe (Serves four)
• 2 six ounce pieces of white fish (I use mahi mahi)
• 2 cups of my lemon herb marinade.
• 8 corn tortillas.
• 2 cups of shredded cabbage.
• 1 fresh diced tomato
• small bunch of fresh cilantro
• 1 cup of fish taco white sauce
First rinse thawed fish under cool water and pat dry. Next, place fish in a plastic bag and pour the marinade over the fish. Seal bag and mix around with your hands. Marinade in the refrigerator no more than thirty minutes. Next, dice one tomato, and shred up some cabbage. Then go start your grill. If you don't have a grill, or BBQ, then you can either fry or bake your fish. After the fish is done, assemble your fish tacos straight away!
Marinade Recipe:
1/2 cup cilantro leaves, parsley or tarragon
1 lemon
1/8 cup white wine, optional
3/4 cup olive oil
1 teaspoon garlic puree or 1 clove minced garlic
Roughly chop the cilantro and carefully remove the zest (outer yellow peel from the lemon). The zest adds a lot of flavor to this marinade.
Next, cut the lemon in half and add lemon juice to a mixing bowl. Add the wine, chopped cilantro and lemon zest, followed by the garlic.
Slowly pour the olive oil into the marinade and whisk quickly until it starts to thicken. This is called an emulsion.
When the marinade has thickened, let it sit about 30 minutes and then pour it over your meat.
White sauce:
1/3 cup of mayonnaise
1/3 cup of plain yogurt
1 tsp of fresh lime juice
1/2 to 1 tsp of chipotle hot sauce
Mix the above ingredients together and store in the refrigerator for up to a week.
Mexican Salsa:
28 ounces canned chopped tomatoes, in juice
3 cloves garlic, peeled
Juice of 1 lime
1 handful cilantro leaves, whole
½ cup pickled jalapenos, or more
1 tablespoon kosher salt
½ medium onion
3 fresh serrano peppers, optional
Pulse all ingredients in a food processor or blender until just chunky.
