Fish Tacos Tonight

I went through a fish taco obsession at one time. It was this west coast phenomenon. When I finally got one, it was disappointing. But since then, Judy has mastered the art of the fish taco, as you can see from the picture above. I'll let her post the recipe, but will mention that it involves a brief marinade with Tequila, panko bread crumbs, and a variety of accompaniments.

Comments

[Eastern Shore Girl]

I love fish tacos. But have have you ever tried fish enchiladas? One of my favorite movies is "Cookies Fortune" which takes place in Alabama I believe and they mentioned catfish enchiladas. Tried to come up with my own recipe, but they were awful.

[Eastern Shore Girl]

Judy's Fish Tacos
I prefer mahi-mahi but any firm fish such as cod, haddock or shrimp are just as good.
Makes 4 servings

Juice of 1 lime
3/4 t. ground cumin
1 t. salt
1/2 t. pepper
8 ounces fish, cut into 2 inch pieces
1/4 c. white flour
1 egg
2 t. water
2 c. Japanese panko bread crumbs, plain
Vegetable oil
1/3 c. thinly sliced white cabbage
1/3 c. thinly sliced red cabbage
1/4 c. thinly sliced red onion
1/4 c. thinly sliced cucumber
1 avocado, peeled, pitted and sliced
1 T. lime or lemon juice
3 T. chopped cilantro leaves
8 - 8 inch flour tortillas

In a bowl or zip lock bag, combine the lime juice, cumin, a dash of salt and a dash of pepper. Place the fish chunks in marinade and coat well. Refrigerate no more than 45 minutes.

Mix the cabbage, onion, cucumber and cilantro together in a bowl. Sprinkle the cut avodace with the lime or lemon juice in another bowl.

Warm the tortillas to make them easier to fold. If you have a gas stove, turn the burner on the lowest setting and place the tortilla on the grate. You can warm on an electric stove in a heavy skillet. Place the warmed tortillas on a plate and cover to keep warm.

Place enough oil in a large pot to a depth of 2 inches. Heat until hot, but not smoking.

Place the flour in a shallow bowl, mix the egg with water in a shallow bowl and the panko in another shallow bowl.

Remove the fish from the marinade and dredge in the flour, then dip in the egg and roll in panko. Place in the hot oil and cook until the fish is lightly golden brown, about 4 minutes. Drain on paper towels.

When ready to serve, place a tortilla on the plate, add the cooked fish, top with the cabbage mixture, a few slices of avocado and top with the pico de gallo and aioli. Fold each side over the fish to enclose. Serve with the peach and bean salad on the side.

Pico de Gallo
3 Italian tomatoes, diced
3 T. minced red onion
1 t. minced garlic
1 T. minced cilantro
1/2 minced jalapeno
1/4 t. sugar
Juice of 1 lime
Salt and pepper to taste

Mix together and refrigerate at least an hour.

Lime Aioli
1/4 c. sour cream
1 T. mayonnaise
1 T. milk
2 T. tequila or vodka
2 t. minced garlic
1 T. minced cilantro
1/8 t. sugar
1/4 t. ground cumin
Salt and pepper to taste

Mix together in a small bowl and refrigerate for at least 1 hour.

Peach and Black Bean Salad
1 - 18 oz. can black beans, drained and rinsed
2 peaches, peeled, pitted and diced
3 T. minced red onion
2 T. minced celery
1/2 minced jalapeno
2 T. chopped cilantro
1 T. dry sherry
1/t. vinegar
1 T. honey
1/2 t. cumin
Salt and pepper to taste

Mix together in small bowl and refrigerate at least 1 hour.