First off, most of them come in a soft corn tortilla, so that's how I made them all week. But I was thinking it might be even better to use a fried corn tortilla instead -- so I may try that next time. The difference is oil. For soft, I heat a cast iron griddle, no oil, and when hot I cook each tortilla about 15 secs on one side, then flip and do about ten seconds more. Make your taco while it is still hot.
For crispier tortillas, put a couple tsps of oil on the griddle once it is hot, and fry the tortillas maybe 30-60 secs. Fry them on both sides a few secs, then about halfway through, fold them in half and fry a little on each side. You can use tongs, I usually just work quick with clean fingers, but beware the hot oil. Drain 'em a few moments on a piece of paper towel.
When I make tacos, I try to have everything else ready -- side dishes I mean, and serve the tacos hot as they come off the griddle -- each person can stuff their own. Or the cook can fill the hot tortilla with the meat mixture and let each diner do the rest at the table. Whatever works for you.
Here's the ingredients I used for my fish tacos this week...
Fish. You can use frozen fillets or fish sticks if you want, prepared and cut into chunks. This fish is by its nature a bit mushy in texture. Or, better yet, I got a small piece of cod (any firm white fish will work well) and cut him into chunks, dredged each piece in a mix of flour, cayenne, onion powder, salt and pepper. I fried them for a little while on medium+ heat until they were golden. Little pieces of fish don't take long. With a little more time on my hands, I'd probably prepare the fish in a basket on the charcoal grill for a lighter meal. Cooking the fish is the LAST thing you do though.
For the compleat fish taco, you need a coarse cabbage slaw, and a nice guacamole "salsa."
Slaw ingredients:
2T light-flavored olive oil
2T lime juice, preferably fresh squeezed
salt, pepper and sugar.
Two or three handfuls of coarsely shredded cabbage (shredded stringy is the custom).
When tossing the slaw, stay as dry as possible with your dressing -- two much dressing makes for soggy slaw. Crisper is better on a fish taco, but you do want the tangy flavor of the lime dressing. It's a tightrope! I used about 3/4 tsp of white pepper, 3/4 tsp of sea salt, and about 2 tsp of sugar. You can omit the sugar if you wish. I happen to like it better with the touch of sweetness.
Now the guacamole:
1 ripe avocado
1/8 cup sour cream
1/2 jalapeno, seeded and chopped fine (I use a little food chopper)
1 T minced fresh onion (red, green, sweet, whatever)
1 T chopped cilantro (dry is fine, but use less by half)
1.5 T fresh lime juice
The avocado seed.
If you want hotter, use the whole jalapeno and more cayenne. Maybe a jalapeno seed or two. Keep your cotton-pickers away from your eyes though.
Peel and mash the avocado with the sour cream and the lime juice until smooth. Add the remaining ingredients and place in a tightly sealed container WITH the avocado pit. Make this about an hour before your meal. (Slaw too). You can also add some minced fresh garlic to this -- sometimes I do, sometimes I don't. Good either way.
To make the delicious fish taco, cook the desired fish, and heat or fry the tortilla. Place the tortilla on a plate, spread a TB or so of the guacamole on the middle of the tortilla, top with some slaw. Be careful not to get the slaw dressing on the taco too much -- it will get soggy. I usually dip a little of the slaw out of the bowl and into a strainer for a few seconds, letting the dressing drain back into the slaw-bowl, before putting it on the tortilla. Top this with several chunks of the fish! (this is for the soft corn tortillas -- for crispy ones, you fold the ingredients inside the hot crispy tortilla as it comes out of the oil.
This is enough for 3 or 4 tacos, depending on your fish size -- and there's enough salsa for about twice as many more, so you're half-way to fish tacos for tomorrow's meal too. If you want.
I'm low rent -- I served these with Mexican-flavor Rice-a-Roni. Hey, it's a work day, gimme a break!
No comments:
Post a Comment