Recipe Source: a ‘Hubby’ specialty
Level (Me = Novice, Hubby = Intermediate & Advanced): Me
Picky Palette Toddler Rating: This dish was a no go with my toddler
Servings: Makes about 4 tacos
Overall Grade: A
Comments: Fish tacos have become a staple around here as of late. They are a perfect weeknight meal because of how quick and simple they are to make. For those that don’t enjoy spending too much time in the kitchen cooking, (like me), that are looking for a weeknight meal that does not entail too much labor and prep, this dish is for you.
The only part that I typically tend to defer to my hubby is the cutting of the fish. Only because I prefer not to smell the raw fish. I know, I know, the main part of the dish. However, I have done it (only because my hubby wasn’t home yet) and it turned out to honestly not be so bad. So I still rate this a level ‘me’ for those novice cooks out there.
Bonus Recipe (see below): My hubby makes a fresh homemade salsa that is a must make for this dish! The evening I took pics of this dish we grabbed the store bought salsa for extra simplicity. But if you have about 10 more minutes to spare it’s worth whipping up.
- 2c (or so) panko breadcrumbs
- 1tsp or to taste garlic salt
- 1tsp or to taste cumin
- 1tsp or to taste chili powder
- 2tsp or to taste taco seasonings
- salt & pepper
- 1lb. cod or other flaky white fish
- vegetable oil for frying
- 1c sour cream
- salsa or hubby’s homemade salsa (see recipe below)
- handful raw spinach leafs
- mexican cheese
- 4 flour tortillas
- tobasco (optional)
Pour vegetable oil in a large skillet. Make sure there is enough to coat the pan and then some. Heat at medium / high heat.
Combine first 6 ingredients in a bowl and whisk. Depending on the heat level that you are willing to tolerate, feel free to adjust all of the seasonings to your liking!
Cut cod into large pieces. Coat in the breadcrumb mixture. Gently place into hot oil and cook about 5 to 10 minutes or until golden brown. Turn halfway through. When the fish is evenly golden brown remove and drain on a paper towel.
*Learned from experience: Try to limit only flipping once or else the fish begins to break apart!
Chop about a quarter cup of cilantro and stir it in your sour cream. Set aside.
Lastly, assemble your taco! Grab your tortilla and cheese it up. Top cheese with hot fish fillets for a little melting action. Dress with salsa, sour cream / cilantro mixture and spinach leafs. I like to shake some tobasco on top.
Other toppings we enjoy but did not have on hand is chopped avocado lightly salted with garlic salt or homemade guacamole.
If I wasn’t preggo, I would shake up a skinny margarita and call it a complete meal. Ole’!
BONUS RECIPE: HUBBY’S HOMEMADE SALSA
- 1/4c cilantro
- 1 tomato
- 1/4 to 1/2c onion
- 2 to 3tbsp jalapenos
- splash of lime juice (to taste)
- salt & pepper
Chop first 4 ingredients. Combine in a bowl, splash with lime juice, season with salt & pepper. So good and perfect for this dish.