Wednesday, February 17, 2010

A softer side...

Although I like my old school hard shell tacos, fish tacos just seem to go better with soft tortillas. Fish tacos can be whipped up in about fifteen minutes. That makes them a great busy mom meal. If you use fresh fish and keep the toppings to a minimum, you have an extremely clean and healthy meal. Tonight's fish was swai and I added sliced avocado, shredded lettuce and a good store-bought salsa. I didn't want to weigh it down with anything dairy like cheese or sour cream. I'm thinking this could go really well with shrimp too. Maybe next week!

Fish Tacos

Serves 2-3 people

  • 1 lb boneless/skinless fish fillets of your liking; rinsed in cold water and dried well with paper towels; cut into 1 inch cubes
  • 1/4 tsp kosher salt
  • 1/8 tsp ground pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp smoked paprika
  • 1 tsp chopped garlic
  • Olive oil
  • soft corn or flour tortillas, soft taco size
  • Toppings of your choice e.g. avocado or guacamole, shredded lettuce or cabbage, diced tomatoes and/or salsa, chopped onions, cilantro, squeeze of lime, hot sauce
In a mixing bowl, add your fish, 1 tablespoon of olive oil, cumin, coriander, paprika, garlic, salt and pepper. Use your hands to mix well.

Heat up a pan for the tortillas over medium heat.

Heat up a second pan over medium-high heat, add a drizzling of olive oil. When the pan is hot, add the marinated fish.
Cook the fish for about 2 minutes per side. Less if your fish is very thin and a little longer if it's a very thick cut. When it is done (should feel slightly firm to the touch), remove from the pan and set aside in a bowl.

 Add one tortilla at a time to the other pan. About 30 seconds to 1 minute per side. You want them to just start browning but overheating them will make them crunchy and hard to fold into tacos.

Construct your tacos and serve immediately.

Cool Tools: