Wednesday, March 7, 2012

Fish Tacos

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".

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?

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  1. I just love fish tacos. Next time I make them I am going to try them this way.

  2. Being from San Diego (the birthplace of the fish taco) I love a good fish taco, and have - unsurprisingly - yet to find one here in North Dakota. Your recipe looks wonderful and were my significant other not a vegetarian, we'd be having these for dinner tonight.

    1. Oh yes--the San Diego fish tacos are the inspiration for mine. I know they aren't quite the same, but pretty tasty for a MN version. :)

  3. What a great Lent recipe. I cant wait to try this. I bookmarked it for later. Thanks for sharing.

  4. I absolutely adore fish tacos. My favorite Mexican place grills their tilapia with fajita seasoning (yum) and then tops it with a similar green chile sauce to yours! They add little corn niblets to the sauce, which may sound odd, but it is YUM!

    Great blog!

  5. Those sound delicious. I have them on my bucket list to make. I think I actually need to write that list out or I won't ever get to these.

  6. This looks amazing, just like all your other recipes. I have created a Binder just for your recipes only.... you need to

  7. I adore fish tacos...I make mine with a cilantro-lime crema, but I spice up the fish before I pan-sear it. Your sauce looks wonderful!!

  8. Hubby loves fish tacos! Might have to try these for him!

  9. Fish or shrimp tacos = one of my favorite meals! You are right, it is all about the sauce.

  10. I am loving that biscuit idea! Love fish tacos, period.

  11. Love fish tacos. I let my cabbage marinate in some lime juice, some jalopeno juice, and believe it or not some pickle juice. Makes everything tang just nicely.