{fish tacos}

Clearly I love tacos! Jon loves fish tacos. He has a favorite taco place in Sausalito that deep fries the fish and has this amazing sauce to go with. With no way to replicate that taste (and I don't like fried food), I tried my take on fish tacos. Definitely inspired by a few recipes but the closest from a blog that I love Sprouted Kitchen. She has the most amazing pictures!

{fish tacos}

Serves 2

Small soft corn tacos

2 pieces of Seabass

1/2 cabbage, sliced

11/2 cups of cilantro

2 cloves of Garlic

1/2 cup Greek yogurt

2 lime

2 Red Bell Peppers

1 tbsp. Olive Oil

½ Cup Toasted Pistachios

2 Roasted Chiles, seeds removed. I used a spicy kind but feel free to use whichever

Garlic Salt and Pepper to taste

Preheat the oven at 475. Marinate the fish with salt, pepper, lime zest and juice. Add bell pepper and chillies to the oven till it browns on all sides. This will take about 10 minutes. Rotate as necessary. I like it charred all over. Once done, put them on a cutting board to cool. Chop the peppers and set aside.

To make the thick sauce, put the cilantro, garlic, lime juice, yogurt and olive oil in a food processor. Slowly add the chillies, pistachios, salt and pepper and give another blend to combine.

Heat the grill to medium high and grill the fish. Grill fish to desired doneness. Pull apart and and assemble your tacos. Tortilla, cabbage, fish, roasted peppers and a generous amount of sauce.

It is delish!