Fish tacos? Yes, please.
Fun fact: The first time I tried fish tacos was about three or four years ago. I strangely don’t remember where I had them; I usually remember details like that, but I remember thinking, “WHY HAVEN’T I HAD THESE BEFORE?” Cause they were really good.
Since then, I occasionally order them from places and have a delicious drizzle of a zesty crema on them, but I usually make them at home these days. And when I do, I always make a batch of sriracha aioli to go with.
Switching gears: I said in my last post I’d go into detail of TECHmunch in this post, but I still haven’t had a chance to gather some photos together. I know, I’m the worst. But really, the absolute next post, I’ll tell you about it. For real.
Besides, wouldn’t you rather spend your time here right now reading more about fish tacos? It is Wednesday and to me, that means less posting about conferences that teach you things and more posting about food. Hump day = food?
Anyway, I always use a light-tasting fish when I make my fish tacos. Tilapias, cod, and haddock; pretty much in that order. I whisk a quick dressing together made of olive oil, salt, cumin, coriander, cayenne, and lemon juice and I marinate the fish in the dressing for at least 20-30 minutes before cooking. If I’m not in a rush, I’ll let it marinate for a few hours. I then plop the fish into a hot skillet and cook for about three minutes per side. Easy peasy.
For toppings, I tend to stick with shredded cabbage, red onion, and cilantro, but really, you can use whatever you’d like. Go nuts!
Do you make fish tacos at home? How do you do them? Let me know in the comments! I like talking to people.
- 2 tilapias about 1lb
- 2 tablespoons extra light olive oil
- juice from half a lemon
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper optional
- 8 corn or flour tortillas*
- shredded cabbage
- red onion finely chopped
- cilantro leaves optional
- lime wedges optional
- sriracha aioli
Combine olive oil, lemon juice, and spices in a small bowl and whisk until well blended.
Place the fish in a large bowl or ziplock and coat with the dressing. Let it marinate for at least twenty minutes or up to two hours.
Preheat skillet over medium-high heat.
Add fish to skillet and cook three minutes per side. Discard the remaining marinade.
Shred the fish with a fork.
Assemble tacos with toppings.
Warm your tortillas by preheating a small skillet over medium heat. Place a tortilla in the pan one at a time for 30 seconds to a minute per side; until the tortillas are soft and warm. Set aside in a tortilla warmer or foil covered plate until ready to use (I warm my tortillas as the fish is cooking).