My lifestyle does not allot for a lot of free time, W often has even less. So the time we spend together is always very special and, due to time constraints, often spent eating. We are foodies, we enjoy dining out and trying new restaurants, but nothing says family time like cooking together in the kitchen. Fish Taco Tuesdays are a recent tradition. The name is deceptive as its not always Tacos and not always Tuesday, but it started with Tacos.
We love fish tacos and have spent a good chunk of time creating the perfect homemade version. W says the only way we can improve on our recipe is to make our own tortilla’s, this of course requires the one thing that we don’t have: time.
This is definitely a dish that you tailor to your liking, the recipes you choose to use may be mine or ones that you’ve developed on your own. What makes these Taco’s so amazing isn’t so much the recipe but the experience of cooking together in the kitchen, getting to spend time together. We’ve gone so far as to simple sit on chairs in the kitchen and enjoy our spoils, warming up tortilla’s as we go.
Here is the anatomy of our fish taco:
The corn: we buy fresh cobs, strip them and cook the corn in butter. The fresh corn available at our market right now is amazing so it is worth the extra work. You can sub frozen corn if needed, or skip it all together if it doesn’t appeal to you.
The Fish: We have really good luck with the fish, and any generic white fish works… but we have never done as well as when we got $$$ of butterfish from Berkeley Bowl. It was so yummy that I refused to use all of it for tacos, I had to saver some of it alla carte. – Will
The original recipe for my guagacomole comes from 101 Cookbooks. I’ve modified it over time, to better fit my style of cooking and often times, a simple lack of ingredients have resulted in the alterations.
The Salsa: I made this up. The proportions are by no means exact, so play with as you like, make it as spicy of mild as you like. I’ve noticed that in season, sweat local tomatoes make a HUGE difference to the end result. I like adding the fruit because I enjoy the mix of sweet and spicy, but again this is a preference thing.
Overall this dish rates pretty high on the healthy scale. We do not deep fry the fish, so you’ve got lots of omega-3,6 from the fish, as well as protein. The tomatoes, fruit, avocado, onions, all provide good vitamins. Too much guacamole is not good because of the high fat content, but they are rich in potassium, Vitamin B,E & K and fiber, great in moderation. The corn is probably the least nutritious of the items, since our body does not break it down. The cheese, sour cream, and tortilla are the major fat and carb (and calcium from the last two) on the taco. I think overall, with everything in moderation, the dish is well balanced.
- 2-3 Fish Fillets of your choice, talapia and butterfish (more expensive) work well
- 1-2 packages of small tortillas
- 2-4 cobbs of corn
- Sour Cream
- The cooking method is to marinate the fish for 30-40 minutes in the homemade mango salsa Ana talked about.
- Preheat a cast iron skillet till it starts to smoke. I sprinkle a little olive oil and it spatters all over as I drop in the fish, make sure it lays flat, and sprinkle salsa on top so it doesn't dry out or burn and stick.
- Depending on the cut the thinner ends will cook through and get flakey. If this happens pull those pieces off and put them in the serving bowl.
- Keep playing with the fish and when the first side starts getting flakey, flip it over. I consider it done when it first starts flaking apart. Your going to serve it semi broken up anyway
- In a hot pan (I like cast iron) melt some butter and than place as many tortilla's as will fit without overlapping. Like them get a bit crisp on each side.
- For cheese lovers, when you flip the tortilla place some shredded cheese on top and let it melt.
- Place tortilla on plate and assemble taco with fish and toppings of choice.
- 2 large tomatoes
- 1 mango (or other fruit of choice)
- 1 small yellow or red onion
- 1 jalapeno pepper ( or other spicy pepper)
- 2 tbls cilantro
- 1 tbls brown sugar
- 1 tbls olive oil
- 1 lemon
- salt to taste
- Dice the onion and place it in a bowl.
- Add the brown sugar, lemon juice from lemon and oil and let this sit while you cut the rest of the ingredients.
- Dice the tomatoes ( I like mine in small pieces)
- Dice up half the mango ( amount depend on the size, you want tomatoes to dominate)
- Finely chop the pepper.
- Finely chop the cilantro.
- Mix everything together in the bowl and let sit. Add salt as needed. The longer it sits the better it gets.
- I usually make a double batch of this and marinade the fish in part of it.
- 3 avocados
- 1 small onion (red or white)
- 1 clove garlic
- juice of 1 lime
- 1/2 tsp of curry
- dash of brown sugar
- Cut avocados in half, remove pit and put in bowl.
- Slice up avocados and than remove from skin and put in the same bowl as the pits. I found out somewhere, a long time ago, that leaving the pits with the avocado helps to keep it from browning.
- Dice the onion. The pieces should be small.
- Mince the garlic.
- Combine the ingredients and add, lime juice, curry, salt, pepper and brown sugar (optional).
- Depending on how smooth you like you guacamole you can mix just to combine or to break up the avocado.
Modified from 101 Cookbooks