In an attempt to revamp the website, I managed to delete a few blog posts from the site. One of which was the fish taco recipe. It gave me the chance to add the improvements I’ve added over the last year and a whole new recipe to the post. Tacos are a favorite in our house and a really easy way to stretch fish fillets for a gathering. With a little creativity, you can easily adapt any of these recipes to chicken, pork, or steak. Enjoy!
Fish Tacos with Salsa
Any white fish meat (trout, redfish, tilapia, etc)
1 can of whole yellow corn
1 can of black beans (optional)
2 diced Roma tomatoes
½ diced yellow onion
2 tbsp of vinegar
Fresh Cilantro, chopped coarsely
Tortillas (prefer Hola Nola)
Chopped romaine lettuce
Shredded pepper jack cheese
1/4 cup ketchup
1/4 cup mayo
1/4 cup of Louisiana hot sauce
Seasoning: Tony’s, salt, pepper, chili powder
Directions: Heat skillet to high heat with thin layer of canola oil. Place corn and diced onion in the pan and sear until fragrant and slightly charred (3-5 min), stirring constantly to prevent burning. Place contents into a bowl with diced tomato, beans, and coarsely chopped cilantro with 2 tbsp of vinegar. Add 1 tbsp of chili powder and some Tony’s for taste. In separate small bowl, mix ketchup, mayo, hot sauce and add salt and pepper to taste. Let the salsa and sauce sit in the refrigerator while you blacken fish or fry fish. I prefer to use Chef Preudhomme’s Steak Magic when I blacken fillets (it has no salt so coat the fillets well after patting them dry). Place lettuce in tortillas. Place fish on top. Add mixed salsa, cheese, and finally the sauce.
Cheesy Tortilla tip: I use Hola Nola tortillas that are available in Rouses. I place a thin layer of canola oil on a skillet at med-high heat while my fish is cooking. After preheating, I add a tortilla the pan and top it with cheese, spread evenly. After about 30-45 seconds, and the cheese starts to melt, I will flip the tortilla over, cheese side down. It’s important to keep the pan and tortilla moving to jar the cheese from the surface in the first few seconds. This keeps it from burning to the pan. This will scald on the tortilla in about 20 seconds and is ready to take off and serve (dress the side without cheese).
Never forget: When blackening fish, be sure to use an oil that won’t smoke too much at high heat (canola oil is now my preferred fat or light olive oil). Also, always pat your fillets dry, otherwise the wet surface is essentially “micro-steaming” the fish on the pan and the texture/seasoning won’t come out as intended.
Beer battered, Avocado Crema Fish Tacos
1 diced ripe avocado
1/3 cup sour cream
Olive oil as needed
1 lime (juice and zest)
Seasoning: Sea salt, chili powder
Pickled red onions (I pickle onions in red wine vinegar)
1/3 cup of flour
2 tbsp onion powder
1 tbsp garlic powder
1 tsp Tony’s
Directions: To make avocado crema, add diced ripe avocado, sour cream, a few tbsp of oil oil, 1/4 cup coarsely chopped cilantro, 2 tbsp of lime juice, 1 tsp lime zest into a food processor. Add olive oil or canola as needed to thin out the crema to desired consistency. Season with ½ tsp of salt, pepper to taste, and 1 tbsp of chili powder. If it’s too sour from the lime, continue to add sea salt as needed. Refrigerate while frying fish.
Beer battered fish: Add flour, onion powder, garlic powder, dried thyme, and seasoning to a bowl and mix well. Beat 1 egg and place into mixture. Pour beer into the mixture, stirring constantly, until the batter is somewhat runny without being liquid (if you overshoot just add flour). Batter fish in the mixture and fry at high heat until golden brown. After removing, be sure to season with salt and lemon as the grease is still hot on the surface of the fish.
Taco construction: Place fish in tortilla, add crema, and top with pickled red onions.