Steve's Fish Tacos
I had never tried fish tacos until my son asked me to make them. I found a basic recipe, then adapted it from there, and now it's one of my favorite things to eat!
I had never tried fish tacos until my son asked me to make them. I found a basic recipe, then adapted it from there, and now it's one of my favorite things to eat!
- pepper
- 1 egg
- salt
- 1 tomato diced
- 1 package of tortillas small
- 0.5 cup sour cream
- 0.25 cup salsa favorite
- 1 pound cod flounder or haddock work too
- 2 tablespoons milk
- 1 tablespoon flour
- 1 tablespoon corn meal
- 2 tablespoons olive oil you could use peanut oil or butter also
- 2 limes fresh, you'll use the juice
- 1 tablespoon cider vinegar
- 1 red onion small; diced
- 2 cups red cabbage shredded
- cilantro chopped fine; optional
- jalapenos optional
- seasoning mix:
- ground cumin
- ground coriander
- hot sauce
- Carbohydrate 14.5889873950242 g
- Cholesterol 40.3824531896523 mg
- Fat 4.92227169099018 g
- Fiber 3.1935634879008 g
- Protein 15.5643621621568 g
- Saturated Fat 2.02132658557197 g
- Serving Size 1 1 Serving (226g)
- Sodium 134.718389752674 mg
- Sugar 11.3954239071234 g
- Trans Fat 0.638312778919148 g
- Calories 154 calories
Step-by-step
- Cut across the cabbage on the end opposite the stem in 1/4 inch rounds, then turn the rings and cut again to shred into small bite size pieces. Place the cabbage in a gallon freezer bag. Add 1 tablespoon of lime juice, the vinegar and season with salt pepper, cumin and coriander as you like. Shake the bag every direction to mix the ingredients and let sit while you prepare everything else.
- For the fish - Cut the fish into fillets that you will later pull apart with two forks. Mix the egg and milk together. Mix the flour and cornmeal, and add seasonings that you like. I have a 22 herb/spice mix that I've come up with that I mix in with the flour and corn meal. Coriander, cumin, salt and pepper, garlic and onion powder are a good start. I'll post the mix as a separate recipe.
- Bathe the fish in the milk/egg mixture, and dredge in the flour/seasoning mixture on both sides. Set aside until all the fish is ready.
- Heat the oil or butter in a pan on medium high, and cook the fish, about 4 minutes per side. Take the fish out of the pan with tongs, set on a cutting board and squeeze lime juice over it. Let it cool.
- Prepare the tomato, onion and cilantro and set out in small bowls. Mix the salsa of your choice and sour cream.
- When the fish has cooled, use one fork to anchor it and shred with the another, flaking off small pieces. Place in a bowl.
- Set out the cabbage in a small bowl.
- Heat the tortillas in a microwave. Place two on a plate, and build up your tacos with sour cream mix, fish, onion, tomato, tomato, jalapenos, hot sauce - whatever you like!
Steve's Amazing Fish Tacos: A Family Favorite
My culinary journey hasn't always been filled with gourmet adventures and Michelin-star aspirations. In fact, it's been more of a delicious, evolving story shaped by family, unexpected requests, and a whole lot of trial and error. One such turning point, a truly unexpected one, came from my son. He had just returned from his military service. He wasn’t asking for a fancy celebratory dinner; instead, he expressed a craving for fish tacos. Being a rather traditional mom and not overly familiar with such fare, this was a challenge! My first reaction was that fish tacos were beyond my skill set. But where's the fun in that? This is where the adventure began!
I scoured the internet for recipes, searching for something that felt both approachable and delicious. The process was far from perfect. Some recipes were overwhelming, others seemed too simple. After many attempts with various recipes, I developed a version that turned out to be a game-changer, not just for my son but for our entire family. It's become a regular dish, a cherished meal that sparks joy and memories around our dinner table. It's a testament to the power of adapting a recipe to your liking, because now, these fish tacos are a firm favorite with everyone. Even the pickiest eaters are won over.
What makes this recipe special is its adaptability. The beauty lies in its flexibility. It’s a blank canvas for your taste buds. You start with a base of delicious, perfectly cooked fish. You use your preferred method. There's nothing more important than what feels perfect for your style. Then, you assemble your tacos according to your heart's desire and preference. I often start with a base of creamy sour cream and then layer in everything I love: fresh tomatoes, crunchy red onion, vibrant cilantro, fiery jalapeños (for those who enjoy a little kick), and a generous dollop of my favorite salsa.
It’s not just about the ingredients; it’s about the experience. The preparation itself becomes a family affair. My son and I bond over chopping vegetables and preparing the fish. It is a great family activity. The aroma of the spices fills our kitchen and the lively chatter creates a warm and happy ambience. We add so many flavors and spices, it's just a feast for the senses. When I cook, I like to experiment with many herbs and spices, this is one of the reasons why this dish became one of the family favorites. The simple act of creating this meal brings us closer together. These fish tacos aren't just about sustenance; they’re a reflection of our love and shared experiences.
The joy of cooking isn't confined to grand recipes or elaborate techniques; it’s in the little moments. It's a comforting experience, it's in the ability to use simple ingredients to create something that brings joy and satisfaction. The satisfying crunch of the perfectly shredded cabbage, the flaky texture of the fish, the explosion of flavors in every bite—these are the little things that make life's simple pleasures so special. These moments of pleasure are what makes these tacos so amazing! These fish tacos are more than just a recipe; they're a memory, a tradition, a testament to the power of simple ingredients and shared moments. For a wonderful evening meal, you have to try these fish tacos, you won’t regret it!
So, whether you're a seasoned chef or a kitchen novice, I encourage you to try my fish taco recipe. Adapt it, adjust it, make it your own. The most important ingredient isn’t listed on the ingredient list; it's your love and creativity.
