Fish Tacos – prep time approx. 30 mins
Serves 4 (2 tacos per person)
- 3 tilapia loins (I get these at Costco. Other places sell tilapia, but it is rarely the loin. The loin has a more delicate flavor than the filet, but either will work. Heck, you can use any kind of white fish)
- 1 cup flour (I use whole wheat)
- 4 tbsp olive oil, divided (You can use cooking spray, but it does not allow flour to form a crust)
- 1 tbsp chili powder
- 1 tsp smoked paprika (I would prefer chipotle powder, but it is too spicy for my son)
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and pepper
- 8 Corn tortillas (I prefer hand-made variety)
- Fat-free sour cream
- Lime wedges
- 1 bag of Angel Hair shredded cabbage
- ¼ - ½ cup of cilantro
- ¼ cup diced green onion (these should be small enough to incorporate evening throughout salsa)
- ¼ cup fresh lime juice
- 1 Serrano pepper, seeds & veins removed, diced (this gives just is slight kick, but not too much)
- Make salsa first as not to contaminate your cutting board with fish before processing your veggies.
- In a bowl combine cabbage, cilantro, green onion, serrano & lime juice.
- This can be done a few hours ahead. Keep refrigerated until ready for use.
- Rinse fish and pat dry.
- Cut into strips on the diagonal, against the grain of the fish.
- Heat skillet with 2 tbsp of oil over medium heat.
- While heating, coat the fish pieces in flour seasoned with spices.
- When oil is hot, place one layer in the skillet and cook for approximately 1 min per side.
- Check a piece early to make sure it does not get over cooked. (Fish should be opaque all the way through, but still moist.)
- Fish should be slightly browned on one side, before flipping over.
- Place on paper towel to absorb any extra oil.
- Once 1 batch is done, add more oil to skillet, if needed.
- Let it heat up, before adding the second batch of fish.
- Continue until all fish is cooked.
- Cook your tortillas. We like ours burnt on the burner, but however you like it works great.
- Place approximately 3 pieces of fish on the tortilla, top with cabbage salsa and a dollop of sour cream.
- Serve with a side of lime.
Note: You may need to add more salt once fish is done. I try to cook without a lot for health reasons, so make sure to taste before serving.
This was a delightful meal. I love Latin food on a hot day because I like to dream of being on a tropical beach, while tasting the local flavors. Have with a margarita for truly wonderful taste sensation.
Disfruta su comida, por favor… Please enjoy your meal.