An Easy Take on Fish Tacos
This heat makes you want something cooling.... We bought corn tortillas last night and made fish tacos. The heat of the fish meeting the coolness of the salsa is wonderful!
Fish tacos with mango salsa
On Friday, I will take the Mexican cooking class at City Market (which is proving to be very popular, and full - we will have to offer another one soon!) and am looking forward to learning how to make authentic Mexican corn tortillas. I will post the recipes here for everyone who couldn’t get in to the class. In the meantime, you can wing it like we did with our fish taco dinner. Corn tortillas, fish, and mango salsa, plus a few slices of avocado. Heavenly.
Linnea liked the mango (the rest of us were wearing clothing).
Fish Tacos
1 pound firm fish (we used Pollock)
A little flour for dredging, plus salt & pepper (or a little cayenne if you want heat)
Oil for frying the fish
OR to make authentic beer-battered fish:
1 cup beer plus 2 Tbs.
1 cup white flour (plus salt & pepper, spices, etc.)
-allow to rest for ½ hour in the fridge-
Oil for frying the fish
Cut fish into chunks and dredge in flour and spices, or in batter. Fry until golden on both sides, about 5-10 minutes total. Serve in corn tortillas that have been wrapped in aluminum foil and warmed in the oven for 12-15 minutes, plus mango salsa, avocado, and extra wedges of lime.
Mango Salsa
1 ripe mango, diced
1 tomato, diced (we didn’t have the tomato, but it’s good to have a little extra juice)
1 jalapeno, seeds removed and diced
¼ cup cilantro
¼ cup red onion
Juice from 1 lime
A little salt
Mix all ingredients together.
Pollock dredged in flour and fried - so simple.