Awesomeness fish tacos
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cumin
- 1 tbsp milk
- 4 medium any type of white fish i like swain
- 4.5 tsp lime juice divided, lemon will do
- 3 tbsp fresh cilantro divided
- 2 medium roma tomatoes diced (about a cup)
- 1/2 medium brown onion diced
- 1/8 tsp cayenne pepper very potent
- 1/4 cup mayonaise
- 1/2 tsp garlic
- 1/2 tsp dill weed
- 4 cups shredded cabbage any form, i used broccoli and carrots instead and was delicious
- 1 pack corn tortillas
- Carbohydrate 31.4271718767647 g
- Cholesterol 44.3498100025847 mg
- Fat 12.220918619982 g
- Fiber 5.35772199548683 g
- Protein 23.2706015917256 g
- Saturated Fat 4.05483002548654 g
- Serving Size 1 1 Serving (281g)
- Sodium 202.231180487204 mg
- Sugar 26.0694498812779 g
- Trans Fat 1.13696694806354 g
- Calories 323 calories
Step-by-step
- Preheat oven to 350 degrees.
- Place white fish on parchment paper on cookie sheet, season with butter, 1 tsp of lime juice and 1 tbsp cilantro.
- bake about 45 minutes until fish flakes easily, flipping halfway through.
- To make pico de gallo: mix 2 diced roma tomatoes, half a diced brown onion, 2 tbsp cilantro sliced, 1 tsp lime juice, 1/4 tsp salt and papper, and 1/8 tsp cayenne pepper.
- This makes for a spicy pico de gallo, be careful with the cayenne!
- For the creamy fish sauce mix mayo, milk, 1.5 tsp lime juice, garlic, dill, and cumin.
- To eat: place one corn tortilla (that's right uncooked) on your plate, put about 2 finger's worth of fish in, cover with cabbage, then spoon about 1 tbsp creamy dressing, and finally about 2 tbsp pico de gallo.
Evaluating Doneness Without a Thermometer
Unlike dense cuts of beef or poultry, delicate white fish does not lend itself well to probe thermometers. Instead, monitor texture and opacity as the protein bakes at 350 degrees Fahrenheit. The flesh should turn completely opaque throughout and separate along its natural muscle fibers with slight pressure from a fork. Pull the baking sheet from the oven immediately once the center flakes easily. Overcooking dries out lean fillets rapidly on parchment paper.
Balancing Creamy and Acidic Elements
Textural contrast defines successful handheld meals. Cabbage provides necessary structural crunch against tender flakes of fish. Mayo forms the rich base of the accompanying sauce, requiring sufficient acidity from fresh citrus to cut through the fat. Dice roma tomatoes uniformly to ensure the pico de gallo distributes evenly across every bite without making the corn tortillas soggy.
Accompaniments and Beverage Pairings
Serve these tacos immediately while the tortillas remain pliable and the protein stays warm. Chilled crisp beverages such as Mexican lager or sparkling lime water offer a refreshing palate cleanser between bites rich in dairy fats and spices.
