Fish Tacos

Do you ever feel like making something up for dinner and hoping it will turn out? I do this a lot.

Last night I was having a hell of a time trying to figure out dinner, especially given that we have a rather low amount of funds in the bank to last us until the end of the month. I had everything for fajitas, but honestly, we have fajitas a lot. I mean at least once a week I make that and then the accompanying black bean soup with the leftovers. I wanted to try something new. I wanted fish tacos.

Perusing my Mexican cookbook I found nothing like what I was in the mood for, and nothing that would take less than an hour and a half to prepare. I wanted it quick. So I decided to ignore the cookbooks and simply go off my intuition. It paid off. Utilizing ingredients I had on hand, I made the fish tacos I was wanting and will definitely be making them again. Yum.

Cory’s Crispy Fish Tacos

3 to 6 tilapia fillets, cut in half lengthwise

1/3 cup flour

1/3 cup masa flour

1/3 cup corn meal

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

¼ teaspoon smoked paprika

¼ teaspoon chili powder

¼ teaspoon cumin

2 to 4 tablespoons vegetable oil

pinch of red pepper flakes

1 onion, finely diced

1 to 2 cups red cabbage, finely diced

1 avocado, thinly sliced

6 to 12 corn tortillas, cooked

salt

limes

cilantro (optional)

Mix the flour, masa, corn meal, salt, cayenne, paprika, chili powder and cumin together in a shallow dish. Coat the tilapia well with the flour mixture. In a nonstick fry pan, heat the oil over medium to medium high. Add the red pepper flakes and cook for ten seconds before adding the fish, careful not to overcrowd. It may take more than one batch depending on the size of the pan. Cook until golden and fish is done, about two to three minutes per side. Place on a paper towel lined cooling rack and lightly sprinkle with a little salt on one side. To cook the tortillas (unless you made them yourself to perfection) heat a large skillet or griddle on medium high and cook about forty-five seconds on each side or until they begin to color. This makes them soft, pliable and stronger so they won’t fall apart as you eat your delicious taco. Place one piece of fish in tortilla and top with onions, cabbage, a slice or two of avocado and sprinkle some lime juice and cilantro and enjoy. Serves 2 to 4 without side dishes, 3 to 6 with sides.