Fish Tacos 2.0

Second chances. Sure, we all romanticize the past in our own way. Probably everyone who reads this wants another stab at something in their past that didn't quite work out in their favor. It could be re-doing high school, because for some reason you glorify a time when you woke up at 6 and ate lunch at 10 am. Or another chance on a relationship with "the one" whose timing was just off. Or even just another chance to finally make it all the way through the buffet to the soft serve machine.

Well, I say if you have the opportunity, go for it! Life is too short, go ahead and give the other person another chance. This is America (unless you're reading this outside of the U.S.) land of second chances!  Here's some advice: if you want to re-live high school, become a high school football coach.

Remember last year when I told you fish tacos are actually really good and that you should give them a try (here's a link if you've forgotten)? Well, I decided to take another look at fish tacos and how I could make them better. Let's just say it was worth it.

Spicy Lime Cilantro Yogurt

• 1 cup Greek Yogurt
• 1 tablespoon Cilantro chopped
• 2 limes zested and juiced
• 1 Jalapeno minced

1. After mincing the jalapeno and chopping the cilantro, mix into the yogurt and add the zest and juice. Refrigerate until the rest of the taco fillings are finished.

Pineapple Salsa

• 1 Pineapple chopped
• 1/2 cup Red Cabbage chopped
• 1/4 cup Red Onion chopped
• Juice from 1 lime
• 1 Carrot shredded

1. After you have chopped and shredded all the produce mix together in a large bowl with the lime juice.
2. Add to tacos once you make your fish.

Beer Battered Cod

Serves 3-4

• 1 lbs Cod cut into 1 inch cubes
• 1 cup Flour
• Plus an extra 1.5 cups to coat the cod pieces in.
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 teaspoon Cayenne Pepper
• 1/2 cup Shredded Coconut
• 1 Egg
• 1 bottle Beer (lager or a pilsner would work best)
• Canola Oil

1. Whisk or sift together all the dry ingredients into a large mixing bowl.
2. Mix in the wet stuff (egg and beer) and the coconut.
3. Set up your workstation so you can effectively make the best fish of your life. First step to setting up your cod fryin' station is to establish a work direction. Go from cutting board with fish to the flour bowl to the batter to the oil to plate.
4. Coat the cod cubes in the flour. Dust the cubes off and submerge in the batter. Let the excess batter drip off the fish before adding it to the hot oil.
5. You heated up enough canola oil over medium high heat in a skillet to pan fry the fish right? Good. Cook each side for about 30 seconds or until golden brown.
6. Let the excess oil drain from the fish on a plate before assembling your delicious fish tacos.

So instead of having the same-old-same-old for dinner, give fish tacos a second chance to change your mind. All these fishtastic photos by Katy Weaver

Fish Tacos

Put down that taco right now! That taco doesn't compair to a fish taco. If you are eating a fish taco, my apologies, carry on. If you're not eating a taco right now, why not make these fish tacos?

When most people say they don't like fish tacos it's, because they've never tried fish tacos. I'll admit that ordering fish tacos from some restaurants might be more of a gamble than ordering the carnes asada, but if you try this recipe at home, I bet that you'll be hooked on fish tacos.

There's different ways you can cook your fish, but I chose to grill my fish. Grilling is a quick and flavorful way to cook your fish. I decided to cook snapper and it turned out wonderfully, but if you can't get ahold of snapper any sort of white fish will work.

Fish Tacos

• 1 lbs snapper
• 8 white corn tortillas
• 1 mango cut into small cubes
• 1 avocado sliced
• 1/3 cup chopped red cabbage
• 1/3 cup diced red onion
• 1/2 cup sour cream or yogurt
• a small sprig of cilantro chopped
• 1 lime juiced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika

1. Place the snapper in a pan deep enough to hold the fish and the juice from the lime. Lay out your fish in the pan and pour the lime juice over it. Sprinkle the cayenne pepper, paprika, a dash of salt and pepper over the fish. Oh, did you make sure your fish is deboned? You should probably do that. Let the fish sit for a  moment. 
2. Since the fish takes almost no time at all to cook, now is a good time to cut up the mango, cabbage, onion, and avocado. 
3. Now that all the produce is cut up it's a good time to put the fish on the grill. You should only flip the fish once. Cook each side for about 5 minutes, but your grill might vary, so keep an eye on your fish so it doesn't burn. Once you've flipped your fish place the tortillas on the grill just long enough for the flames to heat them and make them soft.
4. Once the fish is finished grilling you can start making your tacos. I like to top my fish tacos with hot sauce and cilantro lime sour cream, which you can make by adding some chopped cilantro and some lime zest to sour cream. If you're watching your weight you can use plain yogurt instead of sour cream. 

Aren't you glad you finally tried fish tacos? They're just as delicious as pork or beef tacos, but they're way better for you. Enjoy!

Photos by Katy Weaver