Karl’s Fish Tacos

By itself this dish is a common weekday meal in our house, because it is relatively quick, inexpensive and low fat (if you go easy on the guacamole and cheese). Any leftovers may be used the next morning as either cold fish tacos (still very good) or fried up with eggs for a really tasty omelet. It is also easy to scale this recipe up or down depending on how many people you have, as written it is good for 4 diners. Since I was planning to make Mexican Rice and Refried Beans to go with the tacos I knew that there would be plenty for a Sunday of five hungry people.

Fish tacos and the best rice and beans ever

Karl’s Fish Tacos with
Karl’s Mexican Rice and Refried Beans

Since I was really feeling inspired I decided to make tortillas fresh.

Ingrediants

1 lb. White fish (cod, red snapper, etc.)
½ cup Cornstarch
1 cup Panko (bread crumbs)
1 Egg
1 Tbs. Cream
Pinch salt

Condiments (use any or all)

½ cup Salsa
1 Tomato, diced
1 Avocado, course chopped or mashed (or packaged guacamole)
¼ cup yellow onion, diced
1 cup Cilantro, chopped
1 cup Cabbage, shredded
½ cup Cheese, shredded
1 Lime, wedged to squeeze over the taco

2-3 Tortillas/per person

Directions

1.  Cut fish into bite sized pieces (about ½ to ¾ inch dice) and pat dry.

2. Put cornstarch in gallon bag and drop in the fish pieces. Seal and shake well to coat the fish.

3. Pour the fish out onto a plate and put the Panko into the bag.

2.  Put egg, cream and salt into a bowl and whisk well.

3. Doing only a few pieces at a time, dip the fish into the egg wash and drop them into the plastic bag of Panko. Seal and shake well to coat the fish with the bread crumbs.

4. Remove the coated fish from the bag and spread the pieces evenly onto a Pam-ed baking sheet.  When all of the fish is ready, bake at 400° for about 20 minutes. Turn the fish pieces over about halfway through the baking time.

5. Two minutes before serving, wrap the tortillas in paper towels and microwave for one minute. Open the wrapping and peel back each tortilla from the stack, so that they do not stick together in a solid mass when they cool off. Rewrap the tortillas and set on the table with the rest of the condiments. (If using Fresh Tortillas skip this step.)

6. Remove fish from the oven and serve immediately. Diners build their own tacos, using any or all of the condiments.

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Filed under Main Dishes, Seafood

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