Friday, July 12, 2013

Fish Tacos

 
 
Because I grew up on the South American Pacific Coast, in Viña del Mar, Chile, I ate freshly caught fish at least once a week. I love fish in most any form, shape, or size. Seafood in general makes me happy. That is one of the reasons I love this dish so much. I also love it because it houses two other of my taste bud, and childhood belly happiness triggers: avocado and cilantro.
 
Oh! the joys of a fresh summer dish!

 
 
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The secret to a great Fish Taco is in the slaw, otherwise all you have is a piece is fish wrapped in a corn tortilla. I'm always searching for the greatest Fish Taco. My favorite restaurant Fish Taco is at a local joint here in McKinney, where I live. My favorite homemade Fish Tacos are these. Since you probably don't live here, and you are in the mood for a delicious homemade meal (otherwise you wouldn't be here, right?), I suggest that you run to the grocery store, purchase these ingredients, and make yourself and your family some killer yummy slaw.
 
 
 
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Fish Tacos
 
olive oil
tilapia fillets
*Corn tortillas
 
 
Slaw
 
1 bag of slaw
1/3 cup sour cream
1/4 cup mayonnaise
1 Tbsp. fresh lime juice
1 tbsp. white wine vinegar
1 chipotle pepper (in adobo sauce)
1 tsp. adobo sauce 
pinch of salt
1big handful of cilantro

once your taco is assembled add a touch of lime and some avocado (it's optional, but not really)


Make your slaw in the morning.
The day I took these pictures I made the slaw with slightly more sour cream and mayonnaise. I thought  it turned out too creamy, so I adjusted the amounts in the listed recipe. If it isn't creamy enough for you, you can always add more, but you can never take it out. Remember that when you first make slaw (of any kind) it never looks like there is enough mayonnaise in it. It does, trust me,  just give it a few hours to settle and you will see.
Also, if you want a more "healthy" version, you can substitute fat free plain yogurt for the sour cream, and a low fat mayonnaise. I personally like this version way better, and I would rather eat less of it than more of the "not as yummy" version.
 


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I forgot to add cilantro before taking the previous picture. Chop up your cilantro good and add it to the slaw.


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I love making this dish in the summer. Because once I have the slaw made, all I have to do in the evening is sauté my fish in olive oil and warm up some tortillas. It is a super fast dish for my family to enjoy after a long day at the water park.

* I failed to photograph them, but I found some great, new tortillas made by Mission. They are called: Artisan Style Tortillas, Corn and Whole Wheat Blend. I like them because they don't tear as soon as you fold them. They have a mild corn taste, and as the package sais, they are "softer and foldable". Try them. Or, you can use regular corn tortillas. Just don't come crying to me when you take your first bite and the whole thing falls apart.



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Stay satisfied, my friends!






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