Fish Tacos

Fish tacos were unheard-of in my childhood during the 1950-60’s in south Texas. This relatively new delicacy came into fashion while I lived away for 18 years after college. I returned to find them listed on a favorite local fast food restaurant menu.

Who knew?

Evidently a chap raised on the Outer Banks knew.

There – I’ve given you two options other than my directions below for this food-mix of concepts and traditions.

A mix of Mexican (taco) and a religious (Friday Lenten fare) tradition is how I think of fish tacos.

Here’s are tips from my experience UPDATED WITH PHOTOS!

Ingredients

Fish – pretty much any fried white fish, but broiled or grilled is an option if not typical.

Corn tortillas – if you want flour tortillas, get a burrito.

Cole slaw – spiced with chipotle will give a great Mexican flavor.

Or just salsa over the slaw – if you want different spicy chutney with flour tortilla – might as well call it a fish wrap.

Call me a purist in terms of food concepts. I really won’t mind.

 

Easiest is to buy frozen fried fish and prepare according to directions. If you buy fresh or frozen boneless fish pieces to bread and fry yourself, Tilapia is a sturdy and inexpensive fish.

 

If you choose to catch your own, you are on your own.

 

 

Now about the corn tortillas…. They need to be fried, but not crisp. The oil must be HOT. A thin or less than 1-inch-depth amount of oil is enough. If you are not a veteran-fry-er [I am NOT calling you a chicken] you might want to know that any water drops will cause the very hot grease oil to spatter. Fly even.

Do not use the stovetop as a counter top while frying tortillas. 

[I had to remove the knife-block and coffee machine to use this small counterspace.  Not to my liking as it means dripping oil over the turn-knobs.]

 

If you notice condensation in the corn tortilla package*, I recommend you pat them dry with a paper towel. You will need paper towels to lay them on after frying, too.

This is not a low-calorie recipe, but you can be, erm, more health-conscious by using canola oil. That’s what I do. If I use canola oil, I can eat t-h-r-e-e tacos instead of two. Ahhh…I love making deals with myself!

*If you want to make your own corn tortillas from scratch, you are on your own.

One at a time, lay a tortilla into the hot oil and turn it with long-handled tongs. Five-to-ten seconds on each side depending on how stiff you want your tortillas. Lay cooked tortillas flat on several layers of paper towels. Turn over each draining tortilla between managing the tortilla cooking in the pan. Layer more paper between cooked tortillas.  [You are choosing between your heart and trees here.  Choose your heart and drain them well, on plenty of paper towels - a renewable resource.]

Be sure to cook enough to allow for two tortillas per taco.

The stack of layered tortillas and paper towels can wait in a warm (low heat) oven while you fry the fish. 

First mix the 'breading'. 

I'm not much for exact measurements on 'breading'.   You are on your own.  Also include some all-purpose flour.

 

 

 

        Before & after mixing.

Yes, I use a round cake pan for 'breading' meat.

 

Now,  just follow the photos. 

 

[Optical illusion - not really falling off the counter.]

Fish fries quickly, so it is best to bread them all before frying any of them. 

 

The same oil from frying the tortillas can be added-to and heated for the fish. 

 

 

 

 Assemble the taco by laying a piece of fish on two corn tortillas, a dollop of slaw and any salsa you want. Garnish with cheddar cheese if you like. Fold the tortillas in-half around the fish and slaw.

Open wide!      Enjoy!

  

Comments

[Overwhelmed With Joy!]

Oh, I love love love fish tacos! We actually go deep sea fishing in Mexico from time to time and on the boat that we charter, the captain fries up the fish we catch and makes us fish tacos while we're still on the boat. It's HEAVENLY!!!

I'll have to try your recipe at home. :)

Thanks for participating in my Favorite Ingredients Friday Mexican Dishes Edition recipe exchange. I do appreciate it.

[Blossoming Skillet]

We love fish tacos. I do not eat ground meat and have found these tacos a way that my husband doesn't miss the beef.

[Heather@JustDoingMyBest]

I have never tried Fish Tacos, but I like all the ingredients so maybe one day I will try one!

[Jim]

Barbara, I too like fish tacos. The Long John Silver Dollar ones are okay if you discard some of the nonessential parts. They advertise two fish portions in each taco.

Our Berryhill Baja Grill Restaurants around in Houston have them also, famous ones and $1.99 on Mondays. Don't eat too many, they have fattening stuff. The broiled ones are better for a person.

I might try your recipe but I think I could just come up with my own. I make breakfast tacos now. I throw away half of the egg yolks.
..