Blogger ate the photos, d'oh!
Fish tacos were all the internet rage a few months back, though I'd never had them myself, and I needed to see if they lived up to the hype. Although they're not the dish I'd pick to have on my birthday or anything, they really have their merits. They feel light, and healthy, and will fill you up nonetheless. Bonus is that my kids will eat anything wrapped in a tortilla!
In lieu of a real recipe, I'll just tell you how I made what you see in the photos.
- I cut a fresh, white (firm meat) fish into bite sized chunks and dredged them in a mix of flour, salt, pepper and chili. I fried them lightly until golden brown.
- I shredded about half of a head of cabbage, blanched it quickly under boiling water though keeping its "bite" intact. Added a few large, shredded carrots to the mix. Then tossed it all up with a runny mixture of mayonnaise and a little vinegar.
- I heated corn tortillas in a stack in the oven (keeps them from getting all crispy and crumbly) and filled them with the fish and cabbage/carrot mix. Add a few spoonfuls of pineapple salsa (or whatever you have) and you're all set.
The bite of the cabbage teamed with the texture of the corn tortilla is quite satisfying, not to mention the crunchiness of the fish. Worth bringing into your repertoire, though I'd encourage anyone to try out the different variations out there.
Cookbook watch March 2018
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