Fish Tacos

I had some left over tortillas so I decided to try this recipe from the New York Times cooking website.  Quick and easy!  I did use parsley instead of cilantro and next time I will opt out of the chipolte peppers, it made it a little too spicy for my taste, though very  very delicious.

 

 

Fish Tacos

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

IMG_0606

 

Ingredients

  • 2 medium tomatoes , seeded and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 1 clove garlic, minced
  • 1/2 cup roughly chopped cilantro
  • 1 jalepeno, halved lengthwise, seeded and cut into half moons (optional)
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  •  2 limes, 1 halved and 1 cut into wedges
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon canned chipotle pepper, finely chopped (optional)
  • 1/2 cup flour
  • 1 1/2 teaspoons chili powder
  •  1/2 cup milk
  • 1/4 cup peanut oil, plus a splash more to grease pan
  • pat of butter
  • 1 pound flounder or any other white -fleshed fish, cut across the grain into strips about 1/2 inch wide by 3 inches long
  • 12 6-inch tortillas
  • 2 cups shredded green cabbage
  • a saucy hot sauce

 

Directions

  1. In a medium bowl, combine the tomatoes, onion, garlic, and cilantro and jalepeno.
  2.  In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halve lime, salt pepper and chipotle.
  3. In a medium bowl, mix together the flour, chili powder, and a 1/2 teaspoons of each salt and pepper. Pour the milk into another bowl and place the fish into it.
  4. Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dodge them lightly through the flour mixture, shaking to remove any excess. Add butter to the pan. Place some of the fish in the pan without overcrowding. Cook until golden brown for about 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a paper-towel-lined dish. Sprinkle with salt. Repeat with the remaining fish.
  5. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a  time, until they are soft and hot. Wrap them in a dish towel to keep warm.
  6. Fill each tortilla with 3 pieces of fish, followed by the tomato salsa  and a pinch of cabbage. Drizzle with the cream sauce.

 

 

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