Fish Tacos

Recipe for Fish Tacos:
~One pound of fresh White Fish – I usually buy Tilapia.  If you have fresh Mahi Mahi that is even better.  A lot of places use cod as well.  Cut into small bite size pieces.
~Extra Virgin Olive Oil – Enough to cook the fish in a skillet.
~Sea Salt – I use large sea salt crystals in my grinder.  To taste.
~Cracked Black Pepper – I also use a grinder to break down the pepper corns.  To taste.
~Lime – A real Lime cut in half.  Take one of the halves and cut it into 4 wedges.
~4 Warm Flour Tortillas – or – 8 Corn Tortillas – I usually serve the fish tacos in Flour tortillas because more stuff fits into a large flour tortilla.  However sometimes I use Corn tortillas and dip the corn tortillas into the hot olive oil for a few seconds to soften them up and cook them just a bit.  Then I place them on a paper towel and dab them with another paper towel to get rid of the extra oil.
~1 cup of sliced fresh Cabbage – If you are not a big raw cabbage fan, use lettuce instead.
~1/2 cup of diced fresh Tomatoes.
1/4 cup of Salsa.
~1 cup of refried Black Beans – To make black beans, take a can of black beans, organic are the best with no preservatives or chemicals, and put them in a saucepan with about a 1/4 cup of water on high heat.  Stir them often, allow them to absorb all the liquid and become soft – take off the heat and smash the beans.  I use a potato masher, if you have a hand blender that works well also.
~1/4 cup of Sour Cream – I use all natural sour cream.
~1 fresh Avocado – Peel the avocado, place in a bowl and mash with a fork until it looks kind of like guacamole.  You can add salt, lemon and salsa if you want to make guacamole, but the avocado usually tastes pretty good on it’s own.
Optional Items:
~Soy Milk – You can use any type of milk (skim, 1%, 2%, whole, etc…) – Place enough in a small bowl to dip and “wet” the fish – if you are going to coat it with corn meal or bread crumbs.
~Corn Meal or Panko Bread Crumbs – I have made the tacos with and without coating the fish in either corn meal or break crumbs.  If the fish is the fresh caught Mahi Mahi, I would say don’t use the coating.  If you have some fish in your refrigerator that has been there for a few days, it might be better to use the coating.  Your preference – I put enough in a small bowl to fully coat each piece of fish.
~1/2 cup of shredded Colby/Jack Cheese – I am a big cheese fan, so I can’t do tacos without cheese, however the flavor of the fish and other ingredients is really enhanced if you leave off the cheese – your preference.

Cooking the fish:
1) Heat the Olive Oil in a skillet on medium high heat

  • If you decided to coat the fish:
    1a) Take a handful of fish pieces and place in the milk, stir them around making sure to get them fully wet
    1b) Move the fish pieces from the milk to the corn meal/bread crumb bowl, flip them one by one on each side to fully coat each piece

2) Transfer the fish to the hot oil in the skillet – Be careful, it might splatter hot oil once you put the pieces in

3) Grind the Salt and Pepper over the cooking fish

4) Use a spatula to turn the fish over to make sure you cook all sides evenly

Note:  The cooking time will depend on how thick the pieces are – you can take a piece out once you think it is done and cut it open to verify – It should be white and flaky all the way through, if it still has a translucent or glassy look, it isn’t cooked yet.

5) Repeat the process until all the fish has been cooked

6) Place the cooked fish in a bowl lined with a paper towel to allow the excess oil to drain – I usually cover the bowl with a plate to keep the cooked fish hot

7) Take the 1/2 of lime that is not cut into wedges and squeeze the juice evenly over the cooked fish

Preparing to Serve:
I have a nice serving dish that I use to put all the ingredient on so people can “build their own” tacos.  I like to line up the ingredients in the order that they would be placed on the tortilla to build the taco:  Sour Cream, Black Beans, Avocado, Cooked Fish, Cheese, Cabbage, Tomato, Salsa and Lime Wedges.

The mix of colors really makes the serving dish attractive.  Sometimes I add whole Jalapeno Peppers to the plate for “show”.

Serve the warm tortillas in tin foil on a plate (to keep them warm) or in a tortilla serving dish if you have one.


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