I have this thing about fish tacos…I love them.
LOVE them.
A lot.
I crave them. Anytime I can order them when we go out, I do. They are my favorite kind of taco – except while I was pregnant with Scarlett. I craved pork BIG time while I was pregnant with her so I consistently ordered carnitas.
I love carnitas too.
But if I am not pregnant, then fish is my thing.
When I saw the recipe for these, they looked exactly like the ones I like – some of my favorite fish tacos are from Wahoo’s in Denver.
I like it simple, with a bit of cabbage and LOTs of guacamole. I suppose some salsa, maybe some black beans would be quite tasty too if you would like. With it being summer and having a nursing baby and a husband working long hours I just did the minimum.
I did go ahead and use my new favorite tortillas. They are from Costco, I can’t remember the brand, but they are not pre-cooked. They are made with only flour, oil and salt I believe were the ingredients and it’s not enriched flour. They taste pretty close to fresh, homemade tortillas and are amazing and are really pretty easy to cook.
These were perfection.
There wasn’t a bite left after dinner. We devoured all of it. I was thankful I had time to photograph them before dinner – which is rare.
- 2 cups green cabbage, shredded
- 1 carrot, grated
- ¼ cup red onion, minced
- ¼ cup cilantro, chopped
- 1 teaspoon cider vinegar
- 1 teaspoon honey
- Salt and pepper
- 1½ – 2 lbs white fish, cut into cubes
- ½ cup flour
- 1 teaspoon smoked paprika
- Oil for frying
- 8 large tortilla shells
- guacamole (recipe follows if you want to make your own – it’s super yummy!)
- Sour cream
FOR THE GUACAMOLE: - large bunch cilantro, bottom ends twisted off
- avocados
- onion, chopped
- garlic, chopped
- juice of two limes
- salt
- Heat the oil in a large pot for frying.
- In a large bowl, combine the cabbage, carrot, onion and cilantro.
- In a small bowl combine the cider vinegar, honey, salt and pepper and set aside.
- Make the guacamole from the recipe below.
- If you are using homemade tortillas or the ones I mentioned above that need to be cooked, go ahead and cook them now and set them in a tortilla warmer when done.
- Once the oil is nice and hot, combine the flour and paprika on a plate and dip each piece of fish, coating both sides. Carefully drop the fish pieces into the oil, be careful not to crown the pot. I fried about 3 batches, it doesn’t take long, about 2-3 minutes per batch. Once cooked, remove the fish from the oil with some tongs and place on a plate with a paper towel on it to catch the oil drippings.
- Place everything on the table and call everyone to dinner – it’s ready!
FOR THE GUACAMOLE: - Combine all the ingredients together in a food processor or a blender or just mash them with a fork, taste and pop it into the fridge until dinner or else you will likely eat it all while cooking everything else.
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