Taco Mania 3 - Fish Tacos

Do you love a good fish taco? There are certain restaurants that have delightful versions and some that are merely good enough. I learned to make the delightful ones at home so that I could get all my favorite elements in one sitting. Corn, not flour tortillas; thinly cut cabbage; flavored sour cream that is not too spicy; raw purple onions; fresh cilantro. Change things up if these are not your favorite elements.

Fish Tacos (for Two People)
For the fish:
2 small flounder fillets
1 tablespoon flour
1 tablespoon masa harina
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/8 teaspoon ground hot red pepper
1 teaspoon vegetable oil
Rinse the fish in water and pat dry with paper towels. Set aside. Mix remaining ingredients except oil on a plate. Heat a non-stick skillet over medium high heat. Put oil in pan and the dredge fish in the flour mixture on both sides. Place fish in hot pan and cook for 2 to 3 minutes per side, until golden brown. Remove to serving platter and keep warm until ready to serve.

For the sauce:
1/3 cup sour cream
1/2 lime, zest and juice
1/4 teaspoon salt
1/8 teaspoon cumin
Mix all ingredients together in a small serving bowl.
For assembly:
2 tablespoons finely diced red bell pepper
2 tablespoons chopped cilantro
2 tablespoons finely diced purple onion
1/2 cup finely shredded cabbage
1/2 an avocado, diced
1/2 lime, cut in wedges
8 small corn tortillas, warmed
Use two tortillas per taco. Split the fish into 4 portions and place in shells. Top with remaining ingredients and serve warm. Serves 2 people 2 tacos each.

 Hints: The fish cooks quickly, so I get everything ready to go and set the table before I cook it, that way it doesn't get cold or over cooked before we eat. Tilapia or cod would work as well as the flounder. Thicker cut fish like halibut or salmon are also great but need to be cooked longer and flaked apart to serve. They are good blackened with a bit more spice. I buy the flounder frozen and find it is just fine for fish tacos. Serve some hot sauce on the side for those who want some heat. Cut the lime in half lengthwise and use half in the sauce and half for wedges. Warm the tortillas so they don't crack when assembling and eating the tacos.

Like I always say, a day with a taco is better than a day without a taco. Not a fish lover? Check out these posts for pork, chicken and beef tacos. Hope you enjoy some kind of tacos very soon!