Fish Tacos

Seis de Mayo anyone?? Sure, why not. That's what the Berni household celebrated yesterday. Why should Cinco de Mayo get all the fun?? Honestly, this dinner was so good  it would be fit for Siete de Mayo, Ocho de Mayo, and Nueve de Mayo too! I saw this recipe on the Naked Baker and wanted to make it right away. It is a light but filling dinner, great for kids and adults and the perfect casual dinner for hungry friends. A definite winner. Don't forget, with this kind of recipe you can totally adjust it to your taste buds. I added my two cents in italics down below. Now go buy these ingredients so you can make it this weekend! Adios!

Fish Tacos

makes 6 tacos

6 small flour tortillas 

1 cup sour cream

1 Tbsp “Taco Seasoning” (Cayene Pepper or Slap Ya Mama are a great way to add some heat)

1 Head of Cabbage

1 Lime

3 big Tilapia Fillets

1-2 cups Corn flour

1 Egg

Enough canola oil to fill your frying pan about 1/4 inch

1/4 cup Finely Chopped Cilantro

1/2 cup Crumbled Queso Fresco Cheese

2 Lemons

1/2 cup Guacamole

Start with the “slaw.” I call this a slaw because it has shredded cabbage in it, but it’s really not anything like coleslaw. First cut about 2 cups of cabbage into little strips. Place this in a medium sized bowl. Add the sour cream and taco seasoning plus a bit of salt. Mix everything together until completely incorporated and hit it with some lime juice. Refrigerate until ready to build tacos.

Now prepare your toppings.  Crumble some Queso Fresco cheese onto a little plate and set aside. Finely chop some cilantro and set aside. Make your guacamole and refrigerate until ready.

Now for the fish.  Rinse the fish in a bowl of cold water with a little lemon squeezed into it.  This will help remove any bacteria.  Pat dry and sprinkle some salt on both sides. On one large plate crack an egg.  Whisk it with a fork a little so that the yolk and white are combined. Pour the corn flour onto another large plate. I like using this better than breadcrumbs because of the corn flavor and because it’s a bit finer than breadcrumbs generally are… which is good when breading something delicate like fish. Heat your oil in a frying pan over medium to medium high heat (I use a stock pot when I’m frying so I don’t have to worry about a big mess to clean up).  Make sure it’s good and hot before putting the fish in. (I cut my fish into about 2-3 inch size pieces before frying because I like more crunchy surface area.) Take one fillet, start with the largest one so it has more time in the pan, and first dredge it in the egg.  Once it’s coated, dredge it in the corn flour. Be sure that both sides are completely coated and then carefully lay it in the pan.  Repeat with the other two fillets. Cook until golden, about 3 to 4 minutes, then flip them over. Cook the other side a few more minutes. The outside should be crispy and golden, while the inside should be white and flaky. Don’t over cook! Remove from the pan and put on a plate. Let them sit for a couple minutes and then cut into chunks, about 2 inch squares. Squeeze some lemon over them.

Warm up your tortillas and put one on a plate. Set up all your other ingredients in a little assembly line and build your tacos. First put down some slaw, then a few pieces of fish, guacamole, sprinkle on some cheese, and cilantro. Serve each plate with a lemon wedge.