Saturday, January 14, 2012

Fish Tacos

I've only eaten fish tacos a handful of times in my life, but I always really like them. The creamy sauce and the cabbage create a great contrast to mild fish. The fish is usually fried, sometimes breaded, sometimes not. Last night, I was craving great flavor and something light, yet meaty. Enter fish tacos.

We're trying to eat a little more healthily around here, so I combined a few recipes to get the tacos we had last night. I used Serious Eats Fish Taco recipe, but used catfish instead of tilapia. (I don't like tilapia; it has no flavor.) I also didn't make the sour cream sauce, but instead substituted with Pioneer Woman's pico de gallo and guacamole. (As requested by Greg.)

For the fish, I coated it in a spice mixture of salt, cayenne, paprika, and cumin, and then shallow fried it in olive oil. The result was great flavor that married well with the cabbage, guacamole, and pico de gallo. It was like eating a salad with fish and a tortilla. For two people who have eaten a meat salad as a side dish with fish (we follow the Ron Swanson rule that fish is a vegetable), this was satisfying and filling. We will definitely be having these again, paired with a Corona.

I promise that at some point, pictures will get better. It's hard to cook and photograph at the same time!

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