Want To Spice Up Your Fried Fish Tacos?
Sure, we all do, don’t we?
As my “52 In 22” cooking challenge heads into the refreshingly healthy summer season, it’s time to think about fresh, fun dishes to serve outdoors, and so when I dug into my stack of cookbooks, one popped right up:
Week #18 of my “52 In 22” cooking challenge is focused on all of the terrific “sustainable seafood” we have access to, and the cookbook “Fish Forever” gives insight, information and deliciously entertaining recipes – like this:
“Tilapia Tacos With Shredded Cabbage And Red Chile Salsa!”
It All Begins With The Salsa…
One reason I loved this recipe was it had a fresh salsa that promised to make the fish tacos “pop”! I don’t make salsa nearly enough, so this “Red Chile” version sounded like a great place to break in!
First up, the recipe called for roasted California Chiles – but I don’t do that heat, so for you spice lovers, add 3 diced Chiles here to a frying pan – you can roast them first in the oven as well – but I started by putting 6 chopped garlic cloves in a pan with olive oil and one chopped onion until brown and soft, about five minutes.
I then added one diced tomato and some orange rind and blended it all together for a few more minutes…
Now that the Salsa was resting, it was time to make some cabbage slaw:
This is very straightforward: shred two cups of cabbage into a bowl, and add a quarter cup of cilantro and the juice of 2 limes…
All you have to do is set this aside at this point once mixed…you can add salt and pepper, but I’m holding off until I get a sense of how all of these flavors play together at the end…
Time To Fry Some Fish!
The recipe called for Catfish, but I found Tilapia instead – to me the best fish taco is one with juicy chunks of fish, the meatier the fish the better…
You mix 1/2 cup of white flour with 1/2 cup cornmeal, a nice mix that gives a bit of extra “hold” to the fish, without using an egg wash…and this doesn’t have to be unhealthy…I fry my fish in olive oil!
https://youtube.com/shorts/slF-004RgHQ?feature=share
3-4 minutes per side is all it takes, and now comes the fun part: building the perfect fried fish taco!
I put a soft corn tortilla shell in a ramekin so it would hold its shape as I put a piece of fish in, then added the slaw mixture:
Because I didn’t add chiles, I put some olive zest and salt into a bowl of Sour Cream – just add your nicely flavored sour cream and the special zesty salsa you made, and here’s what you have:
This is an easy delicious recipe, enhanced greatly by the cabbage slaw and zesty salsa!
There you have it: a delicious, easy recipe for summer!
A fish taco is a classic dish to me: while easy to make, tough to beat the flavor…you know what another easy classic is?
A Meatball! So I made some from the iconic Rao’s restaurant in Harlem!
Click here to see the incredibly recipe – with a surprise ingredient that paid off in a delicious way!
If you want something more difficult, you can make this dish – as long as you have 3 days to do it!
This “Sous Vide” Lobster dish take three days but it’s worth it – click here for the recipe to see why:
This was week #18 of my “52 In 22” challenge, and I’ve tried to go around the world to explore all sorts of different recipes:
I even cooked my nemesis Eggplant the “Tiffin” way!
Click here to see how I did it!
One of my disastrous efforts was when I tried to make Chef Michael Ruhlman’s “Mollet Egg”:
Is this the way it was supposed to turn out – and can you really bread an egg while cupping it in your hand?
Click here for the answers!
Also, for all of you foodies, I am saving all of the “52 In 22” recipes right here:
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Hi John, delicious. I love the look of this dish.