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Ole: Fish Tacos

In honor of Cinco de Mayo I decided it was time to try making fish tacos, one of my favorite Tex-Mex foods.  I have had many wonderful variations throughout the years, most of which included deep-fried fish.  Don’t get me wrong; fried food (especially fried fish)  has its place in my diet, but not every day.  In true We Cook When We Can fashion, I didn’t really follow a recipe. I just sort of made it up as I went along.  Here is what you will need.

Lizzie’s Fish Tacos (1 serving)

  • juice of 2  limes
  • paprika
  • chili pepper flakes
  • cumin
  • 1 tbls extra virgin olive oil
  • 1/3 lb of white fish
  • shredded vegetable of your choice
  • 1/4 cup black beans
  • Diced tomato
  • Avacado

Mix the first 5 ingredients together until blended.  Add fish fillets and let marinade for about 10 minutes.  I chose to use cod and the fillets were very thin.  In that short 10 minute period I could see how the acid in the lime juice was already starting to cook my fish. 

After marinating, cook the fish over a medium heat, making sure to include all the yummy juices from the marinade.  Flip the fish after a few minutes to start cooking the other side.  One of the reasons I chose to use cod was because I knew it would flake nicely, once it started to cook.  If you want a more solid fish I would suggest tilapia. 

Looks like a lot of fish---it shrinks up I promise

I took the lazy man’s way out and purchased shredded summer squash and zucchini as well as sliced red peppers  from the salad bar and diced some tomatoes and avocado for toppings. 

Once your fish is done cooking (most of the liquid will be cooked off) place inside corn tortillas, add black beans and vegetable toppings.  Now you are ready for your one man fiesta!

This dinner was very simple and cooked up relatively fast.   Next time I would like to add a bit more spice, seeing as I like it caliente.  Dare I say these were better than fried fish?

[L]

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