The Perfect Fish Taco
I am traveling for business and have a few holiday parties on the calendar this week so my menu plan is a little light, but we have managed to perfect our homemade fish tacos (which is saying a lot because we live in the land of fish tacos) and I thought I would share. Buying fish used to intimidate the hell out of me so the only time we would have it was when we ventured out for sushi. But not anymore. We have found a few easy, tasty ways to prepare it at home and aim to include it in our menu at least once per week. This is one of our favorites because it is so easy, healthy and most importantly…really delicious:
Fresh tilapia (we average one fillet per person) or any other white, flaky fish that you like
Corn tortillas, small
Trader Joe’s green salsa
Salt and pepper
Pico de gallo (we use the fresh one from Trader Joe’s or our local farmer’s market)
PREPARATION (warning: this is insanely easy)
Grill the fish in some olive oil until it breaks into flaky chunks.
Dump green salsa into the pan and let it simmer. Season with salt, pepper and a few pinches of cumin.
In the meanwhile, prepare small bowls of shredded cheese, pico de gallo, thinly sliced avocado and lots of quartered limes (great job for the kids to handle).
Heat corn tortillas on a plate in the microwave with a damp paper towel laid between each one (it helps soften them and prevents cracking).
Assemble. Go easy on the cheese and pico de gallo and heavy on the fresh lime. Seriously. You think you have enough? Give it an extra squeeze or two.
Enjoy. Preferably with a nice cold beer.
Pretend you live in Southern California, if you don’t already. Because now you are practically a native.
If you want to get a little more fancy with your fish, check out the taco recipe from My Father’s Daughter here. It’s definitely a little more complicated than ours, but gets bonus points for including cabbage, which is a staple in many fish tacos, and beer…which should be a staple in anything taco-related.
from → Food