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.

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