Fish Tacos

These are super simple and take about a half hour after you’ve made them a few times. My philosophy on cooking for a family is this: cook what the adults like, but make things that the kids can eat their version of. Fish tacos are a perfect example of this type of meal. My daughter used to eat everything separately. I made her a very mild version of the spicy mayonnaise sauce and she was very happy to dip the fish and cabbage in it. Now she loves these tacos.

Pokky's Fish Tacos:

download recipe here

Ingredients:

Tilapia fillets, or any mild white fish, 1 lb feeds 3 people
1 tablespoon of fish rub or spices (I’ve use the Spicely brand, but currently use a taco seasoning from the bulk dept. of our super market)

flour (less than ¼ cup)

milk-1/4 to 1/2 for dipping fillets in

1/3 cup mayo

hot sauce (red spicy sauce, similar to Tabasco, but not as vinegar-y, like Cholula or Crystal)

red cabbage (less than 1/4)

corn tortillas

limes

black beans-one can

favorite salsa

If your fillets are frozen, let them sit in tepid water for 20-30 minutes.

1. Open the can of black beans and empty into a small pot, add some seasonings (shake of cumin, chili powder and salt), plus ½ can water. Cook on low. Check from time to time for doneness. Canned beans often have some hard beans and some softer beans mixed, so don’t just check one bean. If they start to dry out, add another ½ can of water. If they are all well cooked, turn off and let them sit in the seasonings until needed for the tacos.

2. Mix 1-2 heaping tablespoons of seasoning to 4-5 heaping tablespoons of flour on a large plate. (Seasonings vary in heat, so you will want to gauge your family’s palate for how much spice to mix with the flour.)

3. Make a little pool of milk on another large plate or bowl (about ¼-1/2 cup)

Set out an additional plate or sheet pan for the breaded/seasoned fillets.

4. Rinse and pat dry the Tiliapia fillets. If you’re using seasoning that doesn’t already have salt in it, rub a generous amount of salt onto the fillets. If you have tilapia that has a large and small side, cut them in half so you can cook the large pieces and small pieces separately.

5. One by one, dip the fillets (briefly) in milk, then coat them generously with the flour mixture. Coat all of the fillets.

6. Heat a frying pan over medium to high flame, add a couple of glugs of oil (Safflower is good for high heat) to the pan, enough to coat the bottom, let the oil heat for a minute or so in the pan. Oil should be getting little dimples in the top before adding the fish to it. Cook fillets 4 min a side for larger fish. Smaller fillets can be cooked for 2 min/side. If they are very small, I cook them 2 min on one side, 1 minute on the other. If the oil starts to smoke, the pan is too hot. Using a timer makes cooking the fish a no brainer. Use a frying screen to keep the splatter to a minimum.

The easiest way to test if the fish is done is to poke it with the corner of your spatula, if it goes in easily (breaks), it’s done. If the fish resists, it needs another minute or two. Don’t over cook the fish, you want it to be moist on the inside and crunchy on the outside. When it’s done put in on a paper towel lined sheet pan in a warmed oven.

7. While the fish is cooking, mix mayo and hot pepper sauce (mix enough in to make it deep pink, taste for spicy-ness.) Set aside bowl for taco assembly. Thinly slice or shred the cabbage. Slice a lime or two. Put in bowl and set aside for taco assembly.

8. When the fish is almost done, heat up the griddle for corn tortillas.

9. Assemble as follows: slather on special sauce, add a few beans (or eat them on the side), add some broken up fish pieces, cover with cabbage, squeeze a slice of lime on that and top with a favorite salsa. 

To see more of my work: http://www.smcintyre.com/