Fish Tacos & Picture of the Best Cheesecake I've had in Eons

I don't believe I've ever tried fish tacos at a restaurant, but when I went looking for inspiration in an old Best of Bridge cookbook, I found two fish recipes that felt like summer.  I have to admit, my photography skills need a little upgrading. This pic bites. I just hate posting a recipe without a photo. The cookbook that this came from didn't have an accompanying picture and I was miffed that I had to imagine how fabulous the end product looked. Maybe this is why the ladies behind the Best of Bridge didn't bother with a picture.


The tacos were light and delicious, but this post was a bit of an excuse to post a picture of the stilton cheesecake I picked up at Notable, one of my favorite new restaurants in Calgary. I have no idea what was in the rhubarb compote or the berry puree that was served with it. Perhaps crack was folded in. Who cares?! This stuff is magic!!

From Bravo! The Best of Bridge Cookbook. p. 152

Serves 4


Chipotle Sauce

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 2 T chopped fresh cilantro
• 1 t pureed canned chipotle pepper (check the Mexican aisle of your grocer)
• 1/2 t salt

The Rest

• 500 g Skinless cod or other firm, white fish
• 2 T vegetable oil
• 1 T freshly squeezed lime juice
• 1/4 t cayenne pepper
• 1/4 t salt
• 8 soft corn or flour tortillas
• 4 tomatoes, chopped
• 4 cups shredded green and/or red cabbage

Chipotle Sauce
In a medium bowl, whisk together mayonnaise, sour cream, garlic, cilantro, chipotle pepper and salt. Cover and refrigerate for at least one hour, until chilled.


The Rest
Rinse fish and pat dry with paper towels. Place in a shallow dish. In a small bowl, whisk together oil, lime juice, cayenne and salt. Pour over fish. Cover and refrigerate for 30 minutes, until chilled. Preheat oven to 425F. Line a large rimmed baking sheet with greased foil. Wrap tortillas in a foil and place in oven. Remove fish from marinade, allowing excess to drip off and discarding marinade. Place fish on a prepared baking sheet. Bake for 5-7 minutes or until fish is opaque and flakes easily with a fork. Let cool slightly, then use a fork to flake fish into bite-size pieces. Transfer to a serving bowl and stir in enough chipotle sauce to moisten. Remove tortillas from oven. Let everyone make their own tacos with the tortillas, fish mixture, tomatoes and cabbage. Serve the extra chipotle sauce on the side.