Is there any food that isn't enhanced by being wrapped in a tortilla?
I have so many friends that say "ew...fish is so gross. It's stinky. I love all food but fish." However you can bet your bottom dollar that the second fish tacos are presented on a menu, every basic millennial is ordering some unspecified white fish to accompany their $12 margarita. Tacos transcend rules. They truly make everything taste better. It probably has something to do with sour cream. I swear if I had no inhibitions when it came to eating, I would put sour cream on everything.
Let's talk about the fish. I like using a bland fish like cod, haddock, or tilapia. I don't mean to cause offense by calling cod and haddock bland. I'm sure they have a winning personality. Have you ever looked up a picture of what cod the sea creature actually looks like? He is anything but bland. I gravitate towards these fish because I can load them up with spices. Every time we go to Florida I sustain myself of blackened grouper sandwiches for lunch and dinner. I love everything about them. Technically speaking, to blacken something means you dip it in butter (yum) and then coat it in a variety of spices. I'm never one to go "simple"when adding spices to food, so you can say this technique was made for me.
Now for toppings. Because we are using a bland fish, you can literally put anything you want into this tortilla. See why it's important now? Got mango? Go for it! Cabbage? Perfect. The options are endless for taco toppings, but I went with the standard, pico, cabbage slaw, avocado, and sriracha mayo. The key is the zip of spice you get from the sriracha mayo. So good.
Ingredients:
1 1/2 pounds halibut, cod, tilapia
1 tbsp paprika
2 tsp onion powder
1/2 tsp ground pepper
1 1/2 tsp kosher salt
1/2 tsp cayenne powder
2 tsp dry mustard
1 tsp thyme
3 tbs unsalted butter
12 corn tortillas
Sriracha Mayo:
1 cup mayo
3 tbsp Sriracha
Juice from ½ a lemon (about 2 tablespoons)
1 garlic clove, minced
Salt to taste
Cilantro Cabbage Slaw:
1 bag of coleslaw mix
2 cups shredded purple cabbage
1/4 cup fresh cilantro
1/4 cup fresh lime juice
2 tbsp minced jalapeno
1 cup greek yogurt
salt and pepper to taste
Garnish:
limes
sour cream
pico de gallo
guacamole
Combine all spices in a medium sized bowl. Pat dry fish and sprinkle with mixed spices, the topping should be heavy. Heat 3 tbsp butter in a large cast iron skillet over high heat. Cook fish until completely cooked through. About 4-5 minutes on both pans. Remove from heat. Combine all slaw ingredients together in a large bowl. Whisk together sriracha mayo ingredients and set aside. Wipe skillet down with a paper towel and cook tortillas on each side for roughly 1 minute. Assemble tacos by placing 1-2 tbsp of slaw on the bottom of the tortilla, then add fish and top with sriracha mayo and desired toppings.
1 1/2 pounds halibut, cod, tilapia
1 tbsp paprika
2 tsp onion powder
1/2 tsp ground pepper
1 1/2 tsp kosher salt
1/2 tsp cayenne powder
2 tsp dry mustard
1 tsp thyme
3 tbs unsalted butter
12 corn tortillas
Sriracha Mayo:
1 cup mayo
3 tbsp Sriracha
Juice from ½ a lemon (about 2 tablespoons)
1 garlic clove, minced
Salt to taste
Cilantro Cabbage Slaw:
1 bag of coleslaw mix
2 cups shredded purple cabbage
1/4 cup fresh cilantro
1/4 cup fresh lime juice
2 tbsp minced jalapeno
1 cup greek yogurt
salt and pepper to taste
Garnish:
limes
sour cream
pico de gallo
guacamole
Combine all spices in a medium sized bowl. Pat dry fish and sprinkle with mixed spices, the topping should be heavy. Heat 3 tbsp butter in a large cast iron skillet over high heat. Cook fish until completely cooked through. About 4-5 minutes on both pans. Remove from heat. Combine all slaw ingredients together in a large bowl. Whisk together sriracha mayo ingredients and set aside. Wipe skillet down with a paper towel and cook tortillas on each side for roughly 1 minute. Assemble tacos by placing 1-2 tbsp of slaw on the bottom of the tortilla, then add fish and top with sriracha mayo and desired toppings.
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