Fish Tacos!

I was grocery shopping for the week, and as I do before most shopping trips, I check my inventory.  Upon opening the freezer, I noticed just how much fish I had... lots of tilapia especially.  A few months back, I gave my first go at fish tacos (I had never even eaten them before), and I really enjoyed it.  However, I know that there are quite a few different ways you can get a fish taco, so I decided to put Fish Tacos Round Two on my weekly menu, and off I went to the store!

Fish tacos have lots of variety.  Last time I made them, it was broiled mahi-mahi with black beans, rice and an avocado-cream cheese spread.  This time, I decided to go for the popular breaded fish tacos.  Okay, here's my thoughts on breaded fish tacos:  why are they breaded when your bread is your tortilla?  Isn't it just added unnecessary carbs and fat?  I mean, when they are breaded, you fry them!  So for the deep-frying, greasy lovers out there, I can see the appeal, so I gave it a go...

First step:  breading/frying your fish.  Get out your three steps; flour one, egg wash, flour two.  Cut your fish into roughly 1-2oz pieces (a normal filet of tilapia cut in three chunks).  Also, I always mix a little salt and pepper into my flour for seasoning...  And then fry those pieces away in a heavy skillet, like a cast iron which is a personal favorite of mine.

While frying your fish to a beautiful golden brown, you can prepare your other ingredients...  I love black beans, plus they are probably the most healthy bean for you.  Throw them in a pot, put them on the stove and add some cumin, red pepper flakes and fresh cilantro, all to taste.  Make some spanish rice.  I now know that I have used spanish rice a few times as a side on this blog and I have yet to give my recipe... that will come the next time I make it (promise). 



Okay, the last few ingredients to a fish taco are some shredded cabbage and the taco sauce.  My first attempt of fish tacos was great, even though I forgot the cabbage completely, and I must say, the cabbage adds the perfect crunch!  Don't forget it!  Ok, and now for the taco 'sauce.'  I guess there is generally always some type of a sauce instead of salsa on fish tacos.  I have heard and seen on the internet that sometimes it is just your everyday tartar sauce...  PLEASE oh please don't tell me that is what you prefer!  Tartar sauce belongs in Long John Silver's in packets when we are talking fish tacos friends!  You need a white sauce, or a cilantro-lime-avocado-y sauce for a real delicious fish taco experience!

So my last attempt at making this sauce was really delicious... it was basically whipped cream cheese, an avocado, cilantro and lime.  This time I decided to take a sour cream approach and I must admit it was just as delicious, and I am not sure which I liked better...  anyway, mix together about a cup of sour cream, a whole avocado (minus the pit and skin obviously), the juice of a whole lime (and if it is not juicy enough, add the zest too), freshly minced cilantro and BAM, you have the perfect fish taco sauce/spread!

Now just stick it all together on a warmed tortilla (I prefer corn here, but most everyone in my family likes flour better so I sacrificed...), throw a movie in the tele and you are good to go!  We chose to watch Alice in Wonderland and it was the best Friday night I've had in a long time  :->