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It took me about 20 years before I would even consider eating a fish taco. Now, don’t get me wrong, I love Fish. I love tacos. Together? I thought that was a train wreck waiting to happen inside my mouth. So what changed my mind? A wild hair. I decided I was going to get it over with and try the taco’s so that I could check it off my food list of things to try. I am an avid researcher. Before I do most anything I read and read and read. I want to know what all of my options are before I set out to do anything. This task was not any different especially since I was going to be eating it. My mouth requires the best. LOL I learned several things to make this experience wonderful and, hopefully, one that I would want to repeat. 1. FISH. You must use the best fish that you can find and afford. 2. FRESH. Your fish should be the freshest that you can find. 3. TYPE. The type of fish you use, can make or break the deal. 4. SAUCE. The most important. It adds so much flavor to an already AWESOME dish. I only use Halibut because it’s not flaky or soft. The fish holds up wonderfully under the frying. I only use a corn meal or brown rice flour when frying because I want to taste my fish, not all of the batter that most places use. I make the sauce in the morning so that the spices have a chance to BLOOM. Fish taco’s is something I would eat everyday if my family would let me. LOL I have shared this recipe with several family members who were not fans of the FISH TACO and they have been converted. They love this recipe but most of all they all rave about the SAUCE. It’s very yummy! Fish Tacos with a Cilantro Sauce Read the whole recipe before planning on making the tacos. The sauce is better if done in advance, although I have made it 30 minutes before dinner. 1-2 pounds of fresh Halibut. 1 pound will feed my family of 5 (2 tacos each) 1 small red cabbage 1 bunch of cilantro corn tortilla’s oil Fish Fry Coating Mix ( I use Hodgson Mill GF mix) 2 eggs 1/4 cup of milk Heat 2 T. of oil in a frying pan. Prepare the fish by cutting into 2X1 inch sections. Beat the egg and milk in a small bowl. In a separate bowl, add your fish fry mix. YOU HAVE 2 BOWLS. Dip the fish in the egg/milk mix and then dip in your fish fry mix. You can re-dip for a second time if you wish. Add fish to oil and fry on both sides. The fish will cook fast. I set them on a paper towel to absorb any extra oil. Shred red cabbage very thin. I co
arsely chop the cilantro. I like big leaves. I also include the stems. They are soft and not bitter. Fry your corn tortillas in oil. I use a small pan with oil and cook the tortilla’s on both sides until soft, not crispy. Prepare the sauce below. SAUCE: ½ cup plain yogurt ½ cup mayo…I like more to make it thicker ½ tsp lime 1 jalapeno pepper 1 handful of cilantro..I like a lot, I usually add more than a handfull 1 tsp onion, minced 2 cloves garlic, minced ½ tsp cumin…I add more of this too. But taste the original first. ½ tsp chili powder I combine all ingredients in a blender or small food processor. Blend until creamy, Cilantro is usually specks of green. Make and let set in the fridge for at least 1 hour before serving. It takes time for the spices to “shine”. ENJOY! Serve your fish taco’s with a variety of side dishes. You might want to try this guacamole recipe here. ENJOY! Written by Sherron Watson 3K+Save
