To this day I have never had a Fish Taco at a restaurant. The idea always sort of baffled me, fish…in a taco. I don’t know why, the idea is just strange to me. Anyway, Jim went to Chicago for business and came back talking about a very good fish taco he had while he was there. So of course, not to be outdone I decided to try my hand at making fish tacos.
By the end of the weekend I still hadn’t gotten to the making of these fish tacos and we had realized that we had forgotten to buy tortillas. So after researching how to make tortillas, being inundated with a million different ways and still not knowing what entails in the making of a fish taco I jumped right into creating some sort of deconstructed taco.
P.S I love the term deconstructed anything, whenever I watch Chopped I giggle hysterically when one or more chef created a deconstructed anything, its basically a term meaning: “uh I forgot something so here is the result that should still taste similar.”
What resulted was a pretty darn good dish with the ingredients we did have. I got my inspiration from: and of course, followed very few of her guidelines.
Prep Time: 30 minutes
Yield: 4
Ingredients:
4 fillets of tilapia or favorite white fish
Olive oil
Seasoning:
10 grinds of fresh pepper
¼ tsp cayenne pepper
¼ tsp smoked paprika
½ tsp dried oregano
½ tsp garlic powder
½ tsp cumin powder
Sauce:
1 cup plain yogurt
1 med garlic clove, minced or crushed
¼ tsp cumin powder
¼ tsp cayenne pepper
The juice of one lime
Directions:
Mix the seasoning together for the fish.
Cover the fish with olive oil – feel free to rub it down like you’re rubbing lotion on – olive oil is great for the skin and cuticles!
Sprinkle the seasoning over the fish
Heat a large skillet on medium high on the stove with a thin layer of olive oil in it.
Once hot cook the fish.
To make the sauce – mix together all the ingredients.
Serve the fish with the sauce over it and some sort of slaw or side of fresh vegetables.
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