In the spirit of Cinco de Mayo, we decided to follow up yesterday’s post about unique margarita ideas and keep the fiesta going by offering up one of my fav recipes!
Everybody loves tacos! Okay, maybe not everybody but many people do. Fish tacos are a refreshing way to enjoy this simple favorite while giving it a new twist!
What you’ll need:
1/2 red onion
1/2 bell pepper
1lb tilapia (or your favorite white fish, ie. cod)
1/4 cup olive oil
1 cup flour
1 cup water
2 tspn baking powder
1 tbsp white vinegar
1/2 cup sour cream
salt & pepper to taste
Oil for frying
Begin by creating a simple marinade for the fish. Combine the 1/4 cup of oil with juice from one lime. Season fish with salt, pepper and any other seasoning you desire( I used garlic powder and cumin), then place fish in the marinade and refrigerate for 25-30 minutes. You don’t want the lime juice to start cooking the fish so it doesn’t need much longer than that!
As the fish marinates, you’ll want to create your mango salsa by gathering the 1/2 red onion, bell pepper, mango and cilantro. Dice these ingredients, combine them in a bowl and set them aside.
I also create an avocado sour cream sauce to compliment this taco. For that, you’ll want to go ahead and half your avocado and scoop the inside out and into a bowl. Use a large spoon to mash up the avocado, making sure to break up all the large chunks. Mix in the 1/2 cup of sour cream, juice from 1 lime and a dash of salt.
In this recipe, I create a batter and fry the tilapia. You don’t have to do this! Feel free to cut the tilapia into decent size pieces and grill them or saute them. Either way, this dish will be just as tasty. However, if you want to fry them, it’s time to make the batter.
Combine 1 cup of flour, 2 tbsp of cornstarch, 1 tspn baking powder, salt and pepper together. Whisk in 1tbsp of white vinegar and 1 cup of water. Once the batter is lump free, you can now add the fish to it and toss to coat. Heat 2-2/12 inches of oil in a pot to 350 degrees and fry your fish until golden brown. Drain the fish on paper towels once they’re done frying to get rid of excess grease.
I believe that corn tortillas are the only way to go, but I also recognize that not everyone loves them as much as I do. Whether you use a corn or flour tortilla I suggest heating them up a little in the oven or briefly in a skillet to give them a little warmth and color.
Assemble your tortillas, fish, salsa, sauce and whatever other “condiments” you like on your taco and you’re good to go!
Fish tacos may take a little more creativity than ground beef or turkey versions, but trust that you & your guests will love this fresh take on a Mexican favorite!