When we asked our friend Kim to share her Fish Taco recipe, she was slightly hesitant because she cooks by taste rather than by measurement. But lucky for all of us, she took the time to write down her steps to share this amazing Fish Taco recipe with all of us. We spent a hot Sunday afternoon trying to channel our best inner “Kimmy” in the kitchen to make these delicious tacos in honor of #TacoDay (I know, we really took one for the team, didn’t we?).

To give you a little bit of background, we’ve known Kim for nearly a decade, but she is one of those truly special people who make you feel like you’ve known her kindness forever. She is a mother of two sons and two dogs, a tremendous friend who is as supportive as she is generous, and truly a magical force in the kitchen. She has an excellent palate, always pairing her amazing makes with just the right wines to bring all of her flavors together.

So, with all this in mind, we set out to emulate her skills and careful attention to detail and flavor in the kitchen. While we were first-time fish taco-makers, we found joy in the process of bringing all of the elements together and in the goodness of our fresh ingredients. To complement the locally grown corn, we used cherry tomatoes and fresh cilantro from our own garden, which was a special treat for us.

By dinner time, we were able to fill our plates and our stomachs with a dish full of color and flavor that made us wish that National Taco Day came around more often!

At The Corner Cabinet, we believe that the kitchen should be filled with great food, beautiful memories, and wonderful friends. We feel lucky to call Kim one of our best, and we are excited to share a little bit of her with you.

Check out Kim’s fabulous recipe below (which feeds two people), along with her notes — and enjoy the deliciousness that you will make from it.

For the Fish Marinade:

1lb of Firm White Fish, I prefer Halibut

1/4 cup of  Avocado Oil (or canola)

Juice of 1 Lime

1 Jalapeño, coarsley chopped

1 tbsp of Chili Powder

handful of chopped Cilantro 

a good pinch of Salt

 

Combine marinade ingredients and let marinate 15-20 minutes (no more or fish will break down). Then grill about 6 minutes on one side, flip and grill about 2 minutes more depending on width of fish. It should be firm but don’t overcook.

 

For the Tomato & Corn Salad:

2 ears of Corn, cooked (I prefer grilled) and cut from cob

2 cups of Cherry Tomatoes, chopped

1 Red Pepper, diced

1/2 Red Onion, finely diced

1/2 cup chopped Cilantro

2 tbsp of Champagne or White Wine Vinegar

2 tbsp Lime Juice

1.5 tsp of Cumin

a good pinch of Salt and Pepper

2 tbsp of Avocado Oil

 

Combine all ingredients for the salad and let marinate at least one hour.

 

For the Chipotle Crema:

1/2 cup of Sour Cream or Greek Yogurt

1/2 cup of Avocado Mayo

1 small Chipotle Pepper in Adobo Sauce (use only 1/2 of a pepper or just a few spoonfuls pf the sauce from can if you don’t like heat!)

2 tbsp Lime juice

a pinch of Salt

 

Combine all ingredients in a food processor and whiz until creamy.

 

To assemble the Fish Tacos, use corn or flour tortillas (I like to grill or warm them up first), add some flaked fish, top with tomato & corn salad, sliced avocado, and a dollop of Chipotle Crema, and enjoy!

 

From Our Kitchen to Yours,

The Corner Cabinet