Fish Tacos with Corn and Tomato Relish

Fish tacos were made popular by surfers who would venture to Mexico for the waves. The concept came state side and are available everywhere. There are many different ways to fix them. Mine start with cod that has been lightly breaded in panko and cooked in a lightly oiled pan. I top them with the traditional coleslaw and a tomato corn relish. A roasted garlic-lime dressing or chili-lime mayo makes a great topping. I serve these with my south of the border rice(June 2011 pictured to the left)

Makes 12 tacos
2 pounds of cod cut into strips long enough to fit inside your tortillas
1/2 cup flour
2 large eggs beaten
1cup plain panko crumbs
salt and pepper
12 corn tortillas warmed
3 ears of fresh corn removed from the cob
1/2 cup of cherry tomatoes, halved
2 green onions sliced
3 tablespoons minced cilantro
juice of 2 limes
olive oil
1 package of shredded cabbage

In a medium bowl place the corn, tomatoes,green onion,cilantro, juice of 1 lime, 3 tablespoons of olive oil, salt and pepper to taste. Toss to coat. In a second bowl, place the cabbage, juice of one lime, 3 tablespoons of olive oil, salt and pepper to taste and toss to coat. Set aside.
Place 3 pie plate or shallow baking dishes on a counter(see pictures to the left for Chicken Milanese). Place the flour in the first dish, the beaten eggs in the second and the panko in the third. Heat a skillet of griddle over medium low heat. Pour 3-4 tablespoons of olive oil in the bottom, just enough to coat. Pat the fish dry with a paper towel and season both sides of the fish with salt and pepper. Dip each piece into the flour, then the egg wash and then the panko. Just before the fish goes into the pan, turn up the heat to medium/high. Place the pieces into the heated pan and cook on both sides about 3-4 minutes until cooked through.
To assemble. Place a piece of fish in the center of a warm corn tortilla. Top with the dressed cabbage and the corn relish. Finish with a dollop of garlic/lime dressing below. Serve

Roasted Garlic and Lime Dressing

1 head of roasted garlic
1/2 cup fat free greek yogurt
1/2 cup low fat mayo
juice of 2 limes
zest of 1 lime
buttermilk
1/2 teaspoon fresh cracked pepper
salt to taste

To roast a head of garlic- Cut the top off the garlic and leave in the skins. Place on a small square of foil. Drizzle olive oil over the top of the garlic. Draw the ends up and twist to close. Place in a heated 375 degree oven for 30 minutes. Remove and let cool. Squeeze the garlic out of its skins and use in recipes.

Place the roasted garlic in a blender. Add the yogurt, mayo, lime juice and zest, salt and pepper to the garlic. Cover and begin to blend. If the mixture is too thick, thin slightly with a splash of buttermilk until the mixture is fully incorporated.