I crave fish tacos all the time.
I could eat them fried, grilled, spicy or with shrimp. Holy moly I love them. Now I will have to admit that I am a big supporter of homemade flour tortillas, but with fish tacos you have to give justice to them and serve them the traditional way in corn tortillas. YOU JUST HAVE TOO.
This week, my dad has made the trip down from Brady to visit my mom. He is always complaining about how when he visits we always go out to eat. Well, he had a different menu last night. We served up the fish tacos with a cheesy rice and it was all demolished within about 20 minutes. They all enjoyed a nice refreshing beer with their fish tacos while I enjoyed a nice refreshing ice water. I just can’t seem to get enough.
Simple Fish Tacos
Yield: 4 servings
1 lg. avocado
juice from 1 lime
1/2 cup light sour cream
1/4 tsp garlic salt
1 cup fresh cilantro
1 Tbsp water
1/8 tsp cayenne
1 tsp chili powder
1 tsp paprika
1/4 tsp seasoning salt
1/2 tsp salt
8 corn tortillas
6 tilapia fillets
In a blender combine all of the ingredients for the avocado sauce.
Puree until smooth and then stick in the refrigerator until ready to use.
In small bowl combine the chili powder, paprika, seasoning salt and salt and stir.
Lay out the tilapia filets and cut them in half.
Sprinkle each filet with the seasoning.
Heat 1 Tbsp of olive oil over low/medium heat in saute pan.
Cook the filets 3-4 minutes on each side. Be careful when flipping or they will flake apart and break.
Fixing the Taco
Warm the corn tortillas so they are soft.
Top with a spoonful of the avocado sauce and place some fish down on top.
Then place a handful of cabbage and cilantro on top of the fish.
If you like a lot of sauce add more to the top.