Skip to main content

Fish Tacos

Image
By
A delicious and simple dinner idea--and with the benefit of requiring no wheat. I bread and fry the fish and serve it with corn tortillas, cabbage, avocado, and pico de gallo.

Fish:
  • Allow about 1/2 to 1/3 lbs. white fish per person. Shark or swordfish will be denser, cod or tilapia will be flakier, and halibut will melt in your mouth.
  • 1/4 c. corn starch
  • 1/4 c. yellow corn meal
  • 1 egg
  • adobo seasoning (I get it from Penzey's--one of my favorite spices!)
  • ground cayenne or chipotle
  • salt and pepper
  • oil that gets good and hot (I use corn or grapeseed oil)
Cut fish into 3-4" chunks that can easily be moved around in the pan. Pat the fish dry with a paper towel, then sprinkle with seasonings to taste. Mix the dry ingredients in a pie pan, and beat the egg smoothly in another pie pan. Dredge the fish in the flour mixture and allow to sit for several minutes, while heating the oil good and hot. Dip the fish chunks in the egg right before frying. Fry 3 pieces at a time until brown and crispy on the outside, and flaky on the inside. I like to finish them in the broiler for a couple of minutes while I get other things ready. Cut the fish chunks into taco-sized pieces as you assemble them.

Tacos:
  • 1 ripe avocado, sliced
  • 1 c. cabbage, sliced infinitesimally thin
  • any dairy things you like, such as sour cream or mild cheese
  • lime slices
  • pico de gallo:
    • 2 juicy tomatoes, cubed
    • 1 mild onion, diced
    • 1 jalapeño, seeded and diced
    • juice of one lime
    • some chopped cilantro
    • salt and lots of black pepper
    • 1/2 tsp. sugar
    • a tiny pinch of cumin
  • corn tortillas, warmed in a little oil in a pan
Assembling the tacos is pretty straightforward, and they're good with refried beans and yellow rice. I never get sick of this meal, and it is a great for summer and any time you want more fish in your diet. The fish is surprisingly filling, so don't feel the need to over-buy. Mmm...with a frosty brew or a Coke with tons of ice and a twist of lime, this sounds good to me already, and I'm still full from dinner. Salud!
Labels:

Comments

Post a Comment

Popular posts from this blog

Thick-cut Pork Chops

By
These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop
1 comment
Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

By
I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha
2 comments
Graphic pig pictures below! >>

Quick Turkey Meatballs

By
For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms!  If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them. This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on Lillian's meatball recipe but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.
1 comment
Graphic pig pictures below! >>