Monday, August 23, 2010

Fish Tacos

I really don't have too much to say about this dish except that my husband loves it! Anytime I give him a choice of what's for dinner and one of those choices is fish tacos, there is no question he will always choose fish tacos. Hmmmm! unless I am making the traditional Puerto Rican meal which is Pernil (roast pork shoulder) and arroz con gandules (peas and rice) with a tossed salad than the poor fishy fishy has no chance.

Fish Tacos
makes about 8-10

1 lb frozen tilapia (thawed)
1 cup flour
1 cup yellow corn meal
1 tbsp adobo seasoning
1 tbsp old bay seasoning
salsa (recipe below)
juice of 2 limes
1 tsp of extra virgin olive oil
pinch of salt
fresh ground pepper
shredded lettuce
avocado (cubed)
sour cream
shredded cheese
corn tortilla
hot sauce (optional)
canola oil (enough for deep frying)
cast iron dutch oven

Prepare salsa. Cube avocado and toss with the juice of one lime. This technique prevents the avocado from turning brown. Arrange all condiments in individual serving bowls (cheese, lettuce, salsa, avocado and sour cream).
Preheat oil in dutch oven. Cut tilapia in half lengthwise. Mix flour, corn meal, adobo and old bay seasoning in a storage bag. Add fish and toss making sure fish is completely coated. Drop fish in oil and cook until golden brown and crispy. Drain fish and place on a paper towel covered plate to catch excess oil. Preheat tortillas in microwave in a moist paper towel for 2 minutes.
Take a tortilla and add a piece of fish. Then start the assembly line with salsa then lettuce, cheese, avocado, sour cream and a splash of hot sauce (optional). Trust me you won't stop at one. Enjoy!


5 plum tomatoes (seeded and chopped)                      
1 small red onion (chopped)
1/4 cup of cilantro (chopped)
1 jalepeno (seeded, deveined and chopped)
juice of 1 lime
olive oil

Add all ingredients in a medium bowl and toss together. Cover and refrigerate. Taste even better the next day.


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