We recently made fish tacos and I know I raved about the recipe, but the below recipe is another equally good way to prepare fish tacos. I loved the lemon basil marinade for the fish. It's light and fresh and in my opinion basil makes everything taste better. I will definitely be using the marinade in the future when grilling fish, shrimp, or even chicken. I was curious about the jalapeno cucumber sauce, but I thought the Greek flavor from the yogurt and cucumbers made these fish tacos unique and delicious.
Lemon Basil Fish Tacos with Jalapeno Cucumber Sauce
** adapted from Spabettie
Prep/Cook Time: 25 minutes
Lemon Basil Cod filets:
2 cod filets
2 T. olive oil
juice of 2 lemons
15-20 leaves basil, chopped
Jalapeno Cucumber Sauce:
1/2 cucumber, chopped
2 jalapenos, seeded and chopped
2 cups plain Greek yogurt
1 tsp cumin
6 corn tortillas
3 ears of corn, kernels removed from the cob
For the cod filets, mix the oil, lemon juice, basil and a dash of pepper to a large plastic bag. Add the cod filets and marinate for 20-30 minutes.
Mix all ingredients for the jalapeno cucumber sauce in a food processor or with an immersion blender. Chill until ready to serve.
Heat a grill or grill pan. Remove the cod filets from the plastic bag and cook the filets for about 4 minutes on each side or until they begin to flake. Baste the fish with the reserved lemon basil marinade after flipping. Remove cod to a cutting board and cut into bite size pieces. Meanwhile, heat an oven to 350 degrees and warm the tortillas on a cookie sheet for about 5 minutes.
To serve, top warm tortillas with pieces of cod, corn kernels and the jalapeno cucumber sauce.