Fantastic Fish Tacos with Homemade Sides

I remember the first time I ever had a fish taco.  It was nirvana. Ever since, I have re-created this yummy thing in various way and just love the brightness of fish tacos full of warm Mexican/Mediterranean flavours and the freshness of everything that goes along with them.


You'll need some whole wheat, multigrain or soft corn tortillas simply because they taste so much better than the white ones- refined flour mush type...yuk.


I like to use a firm white fish such as bass, haddock, or any of your similar faves. Season the filets with salt, pepper, paprika, ( I put paprika in just about everything) ground cumin, dried oregano and chili powder.  If you can find it in a Latino grocery store...add some "Tajin"- a tangy lime and chili spice mix, out of this world!


In a non stick pan, sauté the fish in a bit of canola or grape seed oil that can tolerate higher heat. I also like to add a dab of butter in order to get that crusty slightly seared thing going on.  Flip the fish and cook for a few more minutes until the sides become somewhat opaque. Either finish in the oven for a few minutes or cover the pan on the stove for about 5 minutes.  That's it!


Now for the sides...


Chopped crispy lettuce or Homemade coleslaw- finely sliced cabbage of any kind and colour, shredded carrot and finely sliced red onion.  Add some shredded green apple if you have it...delish. Keep it simple.  Dressing: mix about a 1/4 cup of mayo, same of Greek yogurt, big tsp. of Dijon, splash of apple cider vinegar, couple of drops of Worcestershire sauce and a squeeze of agave, maple syrup or honey to taste for a hint of sweetness. Salt and pepper. Whisk together and fold in the slaw.


Slices of ripe avocado are delicious or make Laura's Authentic Mexican Guacamole: 3 large avocados mashed with a bit of olive oil for smooth and emulsified texture, 1 small seeded and diced tomato, 1 finely chopped jalapeno pepper ( with or without seeds depending on your spicy taste buds) a handful of finely diced red onion and chopped cilantro...lots!  NO LIME, NO GARLIC...and this, authentically Mexican.

Punchy Pineapple Salsa!

Diced pineapple. Diced jalapeño pepper. Red onion. Cilantro. Lime juice. Salt. 


Try Rosemary and Lemon Hummus (see post)


Lay out all of the sides and build your own taco. You will make these over and over again and find all kinds of ways to experiment

It's a fun meal!