Tuesday, May 18, 2010
Fish Tacos hold a special memory for me. They signify vacation. The first time I ever ate one was on vacation in the early 80's. I remember being a little afraid to try it. I like fish but in a tortilla? It was heaven! The sauce on it was a little spicy but had me begging for more.
When my kids were little, they didn't like fish that wasn't breaded. We used to trick the youngest and tell him it was chicken. I would make fish tacos out of fish sticks for the kids. It was a way to get them used to having fish (or something they call fish) in a tortilla with sauce. It was always a favorite. Before you knew it, they were wanting real fish.
Tonight I am using Mahi Mahi. It is a favorite in our household. A firm fish but not strong tasting. You could get a cheaper variety. Talapia or Cod would work just fine.
I dont make a huge fuss over how to cook them. Some nights I pan fry with some cooking spray and other nights I stick under the broiler. The important part is the sauce. It is so easy to make and a huge part of the taco. Add some shredded cabbage and some salsa and you've got dinner!
Mahi Mahi Fish Tacos
Season Fish on both sides. Tonight, I am using my Fireman's Seasoning but salt and pepper would work just fine. I am pan frying with some cooking spray over high heat until cooked. You could pop these under the broiler for a couple minutes on each side too.
While the fish is cooking, make the sauce.
3/4 cup sour cream
1/2 packet of taco seasoning (yes that really is my measurement)
juice of 1 lime or lemon
1/2 cup of cilantro
Mix well. You could add one diced jalapeno. I have done it in the past but am completely out.
Warm corn tortillas up and keep warm in a towel or tortilla warmer. I like to construct my fish tacos with two corn tortillas per taco, add fish, green onions, shredded cabbage and sauce.
at 8:45 AM