Fish Tacos...I've been making them for years. Way before they became popular. I suppose they've been popular in Southern California for some time, but it wasn't that long ago that I would get grimaces and yucks when I even mentioned them. I dunno...maybe they just sounded icky...but to me they were wonderful. I even entered a version them in the Pillsbury Bake-Off about six years ago. They didn't get me anywhere...maybe because the fish was encrusted with pecans. A little much, no? It made me happy that a Fish Taco was a category winner in the last Bake-Off.
I've simplified my Fish Tacos over the years. Now, I sometimes just grill the fish. Or, sometimes I coat the fish in panko bread crumbs and fry them in olive oil. On occasion, I'll top the fish with tomatoes and cheese. I prefer to use flour tortillas, but I have been known to change it up a little and use corn tortillas. But, I always, always top my tacos with shredded cabbage (from a bag...easy) and my green chile sauce.
It really is all about the sauce...
So, the fish part is easy. I generally use Tilapia, which has gotten some bad press, lately, but any mild, firm fish will due. Cod would work. Whatever you choose, just dip it in seasoned flour, then egg, and then dredge it in panko crumbs. Fry it in olive oil, over medium heat, for 3 minutes per side, or until it's flaky. Cut it into chunks and put it in a warm tortilla. Now top it with your favorite things...I really like avocado...and then top it with "the sauce".
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoon hot picante sauce
1 teaspoon chili powder
1 can (4.5 oz) green chiles, drained
Just mix it all together and chill until needed.
Roll it all up in a tortilla
Don't want tortillas? Just throw some chips on the plate with your fish, and call it a day.
If you're really feeling rebellious, put it on a biscuit.
What do you put on your Fish Tacos?