In the heat of summer, it is nice to be able to whip up a delicious meal without a lot of fuss or heating up the kitchen. One great meal that to keep a kitchen cool is fish tacos. These are really easy to make, perfect for one or two, and take less than half an hour from beginning cooking to sitting down to eat. You can cook only what you will eat, so no leftovers unless you want them.
Start with gathering a few ingredients. This time I used cod for the tacos.
Now, make a spice blend with your favorite things. I used a teaspoon of each of these – garlic powder, onion powder, Chipotle chili powder, lemon-pepper, and a Fajita spice blend with cumin. You put in what you like.
Sprinkle the fish with the spice blend on both sides.
This time I used a grill basket that holds the fish on both sides. It made the fish easy to flip, but it was difficult to deal with as the handle stuck out of the grill so the lid couldn’t close properly.
I found it was easier to use a grilling pan. Be sure to heat the pan first so the fish sears nicely. Turn them over about halfway through cooking. This fish took about six minutes.
While the fish cooks, get the fixin’s ready. I like the combination of Colby and Jack cheeses, while DH prefers sharp cheddar. Most restaurants serve fish tacos with a cabbage slaw, but I prefer crisp lettuce and home grown tomatoes, with fresh avocado if it is available. Add any sauces that you like, such as salsa, salad dressing, sour cream, or hot sauce. Or do like I do, and use more than one. I think the combination of sriracha and sour cream gives a hot-cold contrast in flavor. DH puts tartar sauce on his sometimes.
Yum, dig in. Dinner is ready!
The next time, I did the fish in skillet, this time cod for DH and tilapia for me. The main thing here is to pour off the water that forms while cooking when you are ready to turn the fish over. All that water will steam the fish, and not allow it to get a nice caramelizing sear on the second side.
DH prefers his fish tacos on flour tortillas, and I heat those in the microwave for about 10-15 seconds wrapped in moist paper towels.
I like the corn tortillas, even though I have to briefly cook them in a skillet adding an extra step. Just brown them on both sides in a non-stick pan with just a bare film of oil or cooking spray.
Yummy melting cheese, with tomatoes fresh from my garden and crisp lettuce.
Make them with shrimp too, using these same methods of cooking. Grilled or pan seared, both are easy and quick.
Yum! Fast and easy! Do you like fish tacos? How do you make yours?