Fish Tacos Part 2: Taco Time

Got any guac left?  I hope so, because you’re going to need it!  These tacos are one of my favorite summer dinners, and they’re perfect for a dinner party.  It’s a good idea to make all the ingredients and have them all set out and organized before you start building the tacos, that way you don’t forget anything!  There are six parts: tortilla, slaw, fish, guac, cheese, and cilantro.

If you need to make guacamole, check out yesterday’s post.  For six tacos you’ll need about half a cup, which is way less than the recipe makes, so make it early and serve what’s left over as an appetizer.

Here’s what you need for the rest of the tacos:

6 tortillas (I like using small flour tortillas, as they are a little sturdier than the corn ones)

1 cup sour cream

1 Tbsp “Taco Seasoning”  (I’m not sure what’s in here, but it’s really good)

1 Head of Cabbage

1 Lime

3 big Tilapia Fillets

2-ish cups Cornflour

1 Egg

Enough canola oil to fill your frying pan about 1/4 inch

1/4 cup Finely Chopped Cilantro

1/2 cup Crumbled Queso Fresco Cheese

2 Lemons

1/2 cup Guacamole

Start with the “slaw.”  I call this a slaw because it has shredded cabbage in it, but it’s really not anything like coleslaw. You’ll like it, I promise.

First cut about 2 cups of cabbage into little strips.  Place this in a medium sized bowl.

Add the sour cream and taco seasoning plus a bit of salt.

Mix everything together until completely incorporated and hit it with some lime juice.  That’s all.  Set this aside.

Now prepare your toppings.  Crumble some Queso Fresco cheese onto a little plate and set aside. I love this cheese because is super salty, it crumbles really easily, and it melts really well. And we ate it on just about everything we cooked on our last trip to Puerto Vallarta, so it just tastes like Mexico to me.

Finely chop some cilantro and set aside.

Now for the fish.  Rinse the fish in a bowl of cold water with a little lemon squeezed into it.  This will help remove any bacteria.  Pat dry and sprinkle some salt on both sides.

We’re going to bread and fry these babies, so prepare your breading station.

On one large plate crack an egg.  Whisk it with a fork a little so that the yolk and white are combined.  Pour the cornflour onto another large plate.  I like using this better than breadcrumbs because of the corn flavor and because it’s a bit finer than breadcrumbs generally are… which is good when breading something delicate like fish.

Heat your oil in a frying pan over medium to medium high heat.  Make sure it’s good and hot before putting the fish in.

Take one fillet, start with the largest one so it has more time in the pan, and first dredge it in the egg.  Once it’s coated, dredge it in the cornflour.  Be sure that both sides are completely coated and then carefully lay it in the pan.  Repeat with the other two fillets.

Cook these guys until golden, about 3 to 4 minutes, then flip them over.  Cook the other side a few more minutes.  The outside should be crispy and golden, while the inside should be white and flaky.  Don’t over cook!

Remove from the pan and put on a plate.  Let them sit for a couple minutes and then cut into chunks, about 2 inch squares.  Squeeze some lemon over them.

Warm up your tortillas and put one on a plate.  Set up all your other ingredients in a little assembly line.

First put down some slaw.

Then a few pieces of fish.

Then spread some guac on top.

Now sprinkle on some cheese.

And finally cilantro.

Make the rest of your tacos and serve each plate with a lemon wedge.

Enjoy!

Advertisements
Published in: on April 27, 2010 at 8:14 pm  Comments (4)  

The URI to TrackBack this entry is: https://thenakedbaker.wordpress.com/2010/04/27/fish-tacos-part-2-taco-time/trackback/

RSS feed for comments on this post.

4 CommentsLeave a comment

  1. these look amazing!!

  2. These look really good! I’m going to make them tonight. Quick question, do you think catfish would work? Or do you think it would be gross? Thanks!

    • Catfish would be fine! I’ve actually only had it once, but from what I remember the flavor isn’t too different. Good luck, I hope you love them!

      • I went with tilapia to play it safe 😉 The tacos were GREAT! We loved them. Thanks for a simple, yummy recipe!! I blogged about them and gave your blog a little shout out 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: