Fish Tacos
Fish Tacos
There are a million ways to make fish tacos. The versions in Mexico are a very simple affair of a mild white fish seasoned with lime juice and cilantro. You usually add your own spice by adding a few drops of hot sauce. The Americanized versions seem to agree on the lime juice and cilantro but then add lettuce or cabbage and a variety of other ingredients.
I developed four versions; one using a pico de gallo, one using a spicy sour cream sauce, one using a salad of cucumber, tomato, and onion, and the final one using a spicy mayonnaise. I like them in that order.
For the Fish
- 2 tilapia fillets, or about 8 oz of another mild white fish
- 1/2 cup shredded lettuce or cabbage
- 4 small tortillas, corn or flour
- 2 tablespoons olive oil
- 2 tablespoons flour
- kosher salt and freshly ground black pepper
Heat the oil in a large sauté pan. Coat the tilapia fillets in flour. Shake off the excess. Add the tilapia filets to the hot oil and reduce the heat to medium. Brown the fillets on both sides about 2 minutes per side. Once the filets are cooked place them on a cutting board and break apart into bite-sized pieces.
Heat a cast iron skillet over medium high heat. Once heated, place the tortillas one at a time in the pan and cook on each side for about 30 seconds. You just want to warm them through and maybe brown them a bit.
Add the lettuce or cabbage to each tortilla. Add your condiments (choose on from below) and then add the fish on top. This should make about 4 tacos.
Pico de Gallo
- 2 medium tomatoes diced small
- 1/4 cup red onion diced small
- 1 jalapeno pepper, cored, seeded, and finely minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- kosher salt and freshly ground black pepper
Add the chopped tomato, onion, jalapeno pepper, and cilantro to a bowl. Add the lime juice, salt and pepper and mix thoroughly. Allow the mixture to sit in the refrigerator for about 1 hour before serving to allow the flavors to blend.
Spicy Sour Cream Sauce
- 1/4 cup sour cream, you can use “light” or fat free if you like
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon hot sauce, sriracha recommended
- kosher salt and freshly ground black pepper
Add all of the ingredients in a bowl and mix well, making sure to disperse the cilantro and cumin throughout.
Cucumber, Tomato, and Onion Filling
- 1 small cucumber, peeled, seeded and diced
- 1 medium tomato diced
- 1/4 cup red onion diced
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- kosher salt and freshly ground black pepper
Add the cucumber, tomato and onion to a bowl. Add the balsamic vinegar, the olive oil and a bit of salt and pepper. Mix thoroughly. Allow to rest in the refrigerator for one hour before serving.
Spicy Mayonnaise Dressing
- 1/4 cup mayonnaise, you can used reduced fat version if you like
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon hot sauce, sriracha recommended
- kosher salt and freshly ground black pepper
Add all of the ingredients to in a bowl and mix well, making sure to disperse the cilantro and cumin throughout.