fish tacos

this dish is beyond easy. it’s actually kind of comical that i’m going to tag it as a recipe, but i am. mainly because i’m lazy and insist upon taking credit for the silliest things.

anyway, fish tacos are awesome, in case you’ve been living under a rock for the last 10 years and/or are scared of seafood. this recipe (hahahaha) makes use of tilapia, a readily available north american fish. however, if you are my one british reader (hi frugal!) you can replace the tilapia with just about any white flaky fish. i’d avoid anything too delicate because it would be harder to work with, but really flavor should be your guide here. fritz likes the fish part of these, as well as the tortillas, but the sauce is a bit too spicy for him right now.

fish tacos

fish tacos

  • olive oil
  • 1 pound tilapia
  • 8 tortillas
  • 1/2 cup flour
  • 3 tablespoons goya adobo seasoning (you may want to sprinkle a little more on the fish once it’s cooked)
  • 1 cup sour cream (or half and half mixture of sour cream and greek yogurt)
  • 1 chipotle in adobo
  • napa cabbage

heat about 3 tablespoons of olive oil in a large skillet over medium high heat.

chop your tilapia into 2-3″ chunks. it’s not important that they be uniform in shape,you are only cutting them up so that they cook faster. place the flour and 3 tablespoons of the adobo seasoning into a plastic zipper bag and then add the fish and shake well to coat. remove the fish from the bag being sure to knock off any extra flour. add the fish to the skillet and work in batches until the fish is all cooked. ( it will only need about 5 minutes total to cook.) set the cooked fish aside. (you may want to sprinkle a little more of the adobo seasoning on the fish at this point, it’s to taste, but i usually do.)

meanwhile finely shred your napa cabbage and set aside. finely mince your chipotle pepper and place in a small bowl. add the sour cream and mix well to combine.

to assemble the tacos spread some of the chipotle sour cream on the inside of a tortilla and then top with fish and shredded cabbage. roll up, serve, and enjoy the chorus of “mmmm!”

notes: tonight i’m making these but i’m modifying them to be even simpler. i am just going to broil the fish (which i will sprinkle with the adobo and place on a piece of parchment) and then flake it into the tortilla.


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