Monday, May 16, 2011

Easy Fish Tacos

Fish tacos have been the latest food craze in America. Everyone has their own version of making them, some with crunchy and spicy toppings, and other with sweeter salsa style toppings. There really is no right or wrong way to make a fish taco. I keep mine very simple by using store bought, frozen and breaded fish. I don’t often by prepackaged and prepared foods but when it comes to fish, location is everything. I can’t get really fresh where I live, so I normally opt for the frozen variety. Using frozen fish sticks also makes things easier and quicker. One last thing, I didn’t buy those minced up and pasted together fish sticks. I bought real haddock filets that were cut into planks and breaded. It makes all the difference in the world!

What You Need:

1 box frozen fish stick/filets
8 corn tortillas
Pico De Gallo
Chunky Guacamole
Chipotle Mayo
Lime slaw or regular shredded cabbage

What To Do:

Have the topping prepared before cooking your fish. Cook your fish according to package directions. While the fish is cooking, warm the tortillas. If you have a gas stove, turn a burner on medium low heat.

Place a corn tortilla over the flame, after about 30 seconds give it a flip to the other side. I usually flip my tortilla twice. Once both sides have some marks on them and the tortilla is warmed through, transfer to a plate that is lined with a kitchen towel. Cover the tortilla with the towel to keep it warm. Continue until the rest of the tortillas are warmed through. If using an electric oven, wrap the stack of tortillas in foil and place in the oven with the fish. In about 10 minutes, they should be heated through. Transfer them to a plate as described above.
To assemble a taco, smear a little bit of the chipotle mayo on the corn tortilla, then place a piece of fish, some slaw, pico de gallo and guacamole. Fold up and enjoy!

Enjoying fish tacos with family!

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