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!
Shredding the red cabbage and tossing it with lime juice, vinegar, and spices must happen first. Cabbage requires at least 30 minutes to draw out excess moisture and soften its rigid cell walls. Neglecting this rest period leaves the slaw crunchy and bitter instead of tender and tart. While the cabbage softens, prep the remaining toppings and measure out the dry coatings.
Cod, haddock, and flounder are delicate lean fish that easily overcook or disintegrate in the pan. Maintain medium-high heat with a high-smoke-point oil or clarified butter to achieve a golden crust without burning the flour and cornmeal exterior. Cook each fillet for four minutes per side, then transfer them immediately to a cutting board to cool before shredding with two forks. Squeezing fresh lime juice directly onto the hot cooked fish infuses the flesh with brightness before it joins the tortilla assembly line.
Standard tortillas will tear if loaded straight from the package. Warm them thoroughly in a microwave between damp paper towels or in a dry skillet over medium heat until pliable. Layer the sour cream and salsa base against the tortilla to act as a moisture barrier, preventing the shell from breaking under the weight of the warm flaked fish and pickled cabbage.
