Wednesday, May 15, 2013

Dani Wednesday: Fish Tacos

Hey bloggers! As we start out guest blog for today, I would like to point out that I decided to change the name of our Wednesday posts. It would have been a bit confusing to everyone if I continued with "Guest Blogger Wednesdays", when clearly, that position has been filled. So, from now on, I christen Wednesdays: Dani Wednesday! Well, I'm out of here. Have fun with Dani's entry, and happy blogging to all!



Hello, again. It has been hot in my little part of California, lately. When it is sweat inducing, I do not want to eat a heavy meal. This is why today’s recipe is for a lightened version of fish tacos. Although I love the deep fried kind, this lower fat version is great on an evening of perspiration.

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

Cabbage salsa:

  • 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)

  1. Make salsa first as not to contaminate your cutting board with fish before processing your veggies. 
  2. In a bowl combine cabbage, cilantro, green onion, serrano & lime juice. 
  3. This can be done a few hours ahead. Keep refrigerated until ready for use.
  4. Rinse fish and pat dry. 
  5. Cut into strips on the diagonal, against the grain of the fish. 
  6. Heat skillet with 2 tbsp of oil over medium heat. 
  7. While heating, coat the fish pieces in flour seasoned with spices. 
  8. When oil is hot, place one layer in the skillet and cook for approximately 1 min per side. 
  9. Check a piece early to make sure it does not get over cooked. (Fish should be opaque all the way through, but still moist.) 
  10. Fish should be slightly browned on one side, before flipping over. 
  11. Place on paper towel to absorb any extra oil. 
  12. Once 1 batch is done, add more oil to skillet, if needed. 
  13. Let it heat up, before adding the second batch of fish. 
  14. Continue until all fish is cooked. 
  15. Cook your tortillas. We like ours burnt on the burner, but however you like it works great. 
  16. Place approximately 3 pieces of fish on the tortilla, top with cabbage salsa and a dollop of sour cream. 
  17. 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.