Thursday, February 14, 2013

Fish Tacos

(serves 4)

flour tortillas (not corn!) warmed slightly in the microwave
1 pound of mild fish, like cod, cut in 2”x ½ “ strip
2 tbl. olive oil
½ tsp. ground cumin
½ tsp. ground cayenne pepper
½ tsp. paprika
dash of sea salt
½ tsp. fresh lime juice
½ cup flour
½ tsp. ground black pepper
2 tsp. baking powder
1 whole tomato, diced
shredded lettuce
1 cup shredded cheddar
1 cup diced onion
1 diced avocado
salsa (optional topping)
fresh chopped cilantro (optional topping)
See a great Fish Taco Sauce recipe here!
Add your favorite toppings and roll up, burrito style!

·         Marinade the fish strips in the olive oil, cumin, cayenne, paprika, sea salt and lime juice for 30 minutes
·         Mix the flour, black pepper, and baking powder in a small bowl.
·         Dredge the marinated fish strips in the flour mixture.

·         Fry the fish in 2" of canola oil over medium-high heat, 2 to 3 minutes per side, turning only once.  Drain the fish on paper towels. 

·         Assembly:  After slightly warming the flour tortillas in the microwave, top with the fried fish, lettuce, tomato, shredded cheddar, salsa, cilantro, diced onion, avocado, and the sauce (see sauce recipe).  Roll filled tortillas burrito-style, and enjoy!   Serve with coleslaw, beans & rice, or baked potato fries.  Yum!

 You can top these fish tacos with anything you like . . . all toppings are optional.  After making my own flour tortillas I decided the store-bought ones were just as good.  That is NOT true of corn tortillas.  They are way better homemade.  However, I don’t like corn tortillas for fish tacos.  Flour is way better.  These go great with white wine . . . but then what doesn't?  :-)



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