Not the kind of fishy we got into at Folk & Roots Festival last weekend in Chicago, but…
Simple Fish Tacos!
I’ve adapted this recipe from Mark Bittman’s How to Cook Everything. For all I know, it’s the same recipe I’ve used before (but with more exciting toppers!), but I honestly haven’t looked at it since the first time I made it. So simple, so delicious – and I’ve now made it with many different kinds of fish: my favorite being a tie between tilapia and Alaskan cod – I go for whichever is a better bang for my buck!
So…fish tacos. It sounds kind of hard, right? Wrong! They’re super easy, and besides prep, literally take like 10 minutes to make!
But those aren’t the only reasons I love these tacos:
1. the recipe uses NO oil. and they’re still delicious
2. its gluten free and dairy free BY CONSTRUCTION
3. the tacos are still delicious reheated for lunch the next day
So, without further ado:
Fish Tacos (Serves 3-4, 2 tacos/serving)
- 1 1/2 pounds white fish (I prefer tilapia or Alaskan cod)
- 1 large white onion, chopped
- 1-2 jalapenos, chopped
- cilantro, chopped (for garnish)
- lime, sliced (for garnish)
- guacamole (my recipe is forthcoming)
- cabbage, chopped
- salt & pepper (to taste, if desired)
- 6-8 corn tortillas
After chopping up the onion and jalapenos, put 1-2 tablespoons of water in a skillet/sautee pan THAT HAS A COVER (I prefer one that is NOT non-stick). Then put in the fish, onions and jalapenos, cover and cook on medium for 3-5 minutes. Then flip the fish, and cook for an additional 3-5 minutes.
While the fish is cooking, heat up a flat pan – I call them ‘tortilla pans.’ But really, any pan that will fit one to two little corn tortillas is great. Then, once the pan is hot, start warming up the corn tortillas. Its about 1 minute per side. Once a tortilla is hot, slip it between the folds of a towel on a plate to keep hot. Add each additional tortilla as they’re done.
One the tortillas are warmed, the fish is cooked (it should just flake apart), start making your fish tacos and lobbing on the toppings/garnish. My favorite taco includes all the mixin’s: guac, salsa, cabbage, lime juice, cilantro.