FISH TACOS! Plus fixins

Mike and I tried out several taco recipes this past summer (see here, here and here), and fish tacos were by far our favorites. We slowly determined what other elements were the best (in our humble opinions) from each rendition, and tonight we brought those elements together in holy taco perfection.

Fish Tacos with Avocado & Pico de Gallo

1 package corn tortillas
1 package frozen cod (from TJ's -3 to 4 filets), thawed

1 1/2 cups jasmine rice
1 tbsp olive oil
2 tbsp cumin
2 tsp cinnamon
1 1/2 tbsp salt
black pepper to taste
3 cups water

1 avocado, diced
1 red bell pepper, diced
1 medium onion, finely chopped and divided
6 cloves garlic, finely chopped and divided
1 medium tomato, diced
1 medium jalapeno, diced
handful of cilantro, roughly chopped
juice of 1 lime

TJ's light Mexican cheese
TJ's light sour cream
cilantro for garnish

Preheat oven to 450 degrees.

Heat a medium pot on high heat for about 45 seconds. Add the olive oil - when it starts to shimmer, add the cumin, cinnamon, salt and pepper. Saute for about 30 seconds, then add the rice. Saute the rice until it starts to become translucent - about a minute. Pour the water over the rice (it should hiss at you as it hits the bottom of the pot). Wait for the rice to come to a boil, then stir it ONCE (this is key) to incorporate the spices, cover and reduce heat to low. Cook for about 15 minutes or until all of the water has been absorbed. Do not stir.

Place the fish filets in a 9x13 baking dish and season both sides with salt and pepper (we also used some Goya seasoning, but all the fish really needs is a little salt to bring out the flavor). Place the pan in the oven and cook for 10-12 minutes, or until a knife is easily inserted into the thickest portion of the filets ("like butter," if you will). Remove from oven, slice the filets into bite-sized portions and set aside.

Bell peppers: Meanwhile, heat a medium sauce pan over medium heat. Add 1/3 of the onion and all of the bell pepper. Saute until softened - 5 - 8 minutes - then add the garlic. Continue to cook for about 2 additional minutes (just long enough for the garlic to release its flavor). Salt and pepper to taste, then remove from heat.

Pico de Gallo: Combine the tomatoes, the other 1/2 of the garlic, the remaining onion, the jalapeno and the cilantro in a medium bowl. Add lime juice, salt and pepper and stir to incorporate.

When all of the elements are complete and the rice is just about finished, heat a small pan over medium-high heat. Toast the tortillas for about 45 seconds on each side.

Prepare tacos. I like to layer it as follows, but feel free to vary as much as you like: Rice at the base, cheese layered on top for melting, then the fish, the bell peppers, the pico, the avocado, the sour cream and a little cilantro on top. NOMS!

I wish we had gotten pictures of the gargantuously delicious finished products, but alas we were so hungry we forgot until they were almost annihilated.