Tag: seafood recipe

This isn’t a cooking blog, so you get no preamble for this recipe – you don’t need my life story; you have mouths to feed! Here we go!

Fish Tacos
Makes 12 tacos
Time: 30 minutes

Materials

• Several bowls. Just get all of them out. Seriously though, 3 medium bowls and 1 small bowl
• A frying pan
• A skillet
• A warm plate lined with paper towels
• A basket or dish lined with a tea towel

Ingredients 

• 4 Roma tomatoes, seeds removed and finely chopped
• 1 small red onion, peeled and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce (optional but highly recommended for that umami flavour)
• ½ cup roughly chopped cilantro (optional)
• 1 jalapeño, seeds removed, sliced into half moons (optional)
• ¼ c mayonnaise
• ½ c sour cream
• 2 limes (juice one half lime, collect 1 tsp lime zest, and cut wedges or cheeks for serving)
• Salt
• Pepper
• 1 tablespoon canned chipotle pepper, finely chopped (optional)
• ½ cup flour, fine-milled if possible
• 1½ teaspoons cayenne powder
• ½ cup milk
• ¼ cup avocado oil (or your preferred oil, preferably one with a high smoke point), plus a little extra to grease your skillet
• 1 tablespoon of butter
• 1 pound cod or other firm white fish, cut into 3-4 inch strips
• 12 6-inch fresh corn tortillas
• 2 cups shredded green cabbage

Prep instructions

For the fish:

• Pour the milk into a medium bowl, and let fish sit in it while you prep everything else. Then, in another medium bowl, mix together flour, cayenne powder,1½ teaspoons salt and 1½ teaspoons black pepper.

For the salsa:

• In your last medium bowl (promise), combine tomatoes, onion, garlic, (with optional fish sauce and/or cilantro and/or jalapeño).

For the creamy dressing:

• In a small bowl, whisk the mayonnaise and sour cream together. Whisk in lime zest. Season with juice of half a lime, salt and pepper (and optional chipotle), to taste

Cooking instructions

1. Pour ¼ cup of the avocado oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke (about 380-390°F).
2. While waiting for the pan to heat up, add another dash of the oil to a skillet on medium heat. As you are frying the fish, warm your tortillas on the skillet. Keep them warm by wrapping the warmed stack with a tea towel (I like to do this in a basket but you could use a plate as well).
3. Remove fish strips from the milk and lightly dredge in the flour mixture. Shake to remove excess.
4. Add butter to the frying pan. Taking care not to crowd the pan, place a few fish pieces at a time (how many depends on the size of your pan) into the oil and cook for about 3 to 4 minutes (until they are a rich golden brown). Turn over and cook another minute or so. Transfer to a warm plate lined with paper towels to absorb some of the oil. Season with salt.
5. Assemble your tacos (I like to let people make their own at the table so they can add whatever amounts of what they like) and enjoy! Serve with lime wedges/cheeks.

Let me know what you thought or if you made any changes! 

Until next time, let’s pray for each other. And remember, we can do Mom things through Christ who strengthens us!