Message Boards

I really would like to try this, but I'm pretty sure I'll only get one chance with DH. He's not a huge fish fan, so if he doesn't like it the first time, he surely will not try it again. So rather than try a couple recipes until I get the taste I like, does someone here have a good recipe that they've used and enjoyed?

Thanks.

Here's how I do it:

For the fish: Firm white fish like mahi-mahi or catfish are best. (I don't know about you, but I have never liked the taste of tilapia.)

I usually pan fry the fish, but you can grill it or deep-fry it. Season it liberally with your favorite spices, including, but not limited to: Old Bay or smoked paprika or Emeril's Essence.

For the cabbage salad, some people like it cooked. I like mine uncooked and crunchy. So I mix shredded cabbage with olive oil and vinegar plus celery seed, and I add diced red and green bell peppers.

For the sauce, I like to make a spicy avocado cream by processing fresh avocado, lime juice, garlic, fresh cilantro, cumin, jalapeno, and sour cream until smooth. Season to taste with salt and pepper.

Warm the tortilla and spread with avocado sauce. Add a nice piece of the cooked fish and top with the cabbage salad. Have extra avocado cream on the side. Eat with lots of napkins.

I had a fried shrimp taco recently, and it was heavenly.

There are countless variations of fish or seafood tacos. Keep experimenting until you find your favorite version.

This message has been edited. Last edited by: aychihuahua,

Aychi is correct. Good fish is the key. My personal favorite is halibut, but that's not always available. A firm white fish is the ticket. Cooked like she said. I've never put the oil and vinegar on the cabbage salad but it couldn't hurt! The creamy dressing we've used is chipotle mayo made by adding a bit of chipotle in adobo sauce to mayo and mixing well. Make it as mild or spicy as you like. The avocado cream with the chipotle instead of jalapeno would be fabulous.

I'd seen and heard of fish tacos for many, many years but never brave enough to try them until in Alaska where they were made with halibut. Oh, my. I fell in love.

DH also likes them made with grilled salmon, but that's too fishy tasting for me.

Thank you so much. Like I said, I'm pretty sure I'll only get one shot with these so wanted to get it right. I will be giving this a whirl this weekend. I appreciate the responses.

My quilting group went for Mex. lunch today. One of the members ordered fish tacos and was really pleased. He asked what fish they used and the waitress replied "sky fish." It's a white and tasty Korean fish that she said my local market (Winco) carries.

I'm going to look for it as an alternative for our tilapia or petrale sole dinners. I, too, don't care for salmon unless it's sauced up. But I LOVE lox . . . go figure!.

This message has been edited. Last edited by: CA Lori,

Fish tacos are very popular here. When we have them at home, I generally use either mahi-mahi or cod.

Now you are all making me hungry for my favorite fish. Hubby was raised eating it on Fridays with a mother who didn't like to cook or cook with good ingredients. So guess what he doesn't like!

I just thought I would let you all know that I did make these. I used mahi-mahi and grilled it with a bit of Old Bay (I am from Maryland after all). I kept the cabbage salad simple and uncooked. And since hubby hates anything to do with avocados, I tried the chipotle mayo.

Well, I thought it was awesome and am a total convert. Hubby was less thrilled, but he eats what I fix, so I think he may have to get used to it.

I think I might try making them with shrimp this week and see if that flies a little better. But I do have an avocado ripening on the counter so I think I'll try that this time.

Thanks again for the ideas.

I saw this post earlier and it made me want fish tacos. This is the 2nd time I've ever tried making them. I found this recipe to try and they were so good. I shredded my own cabbage because I like it thin and stringy compared to the prepared package kind.

Crema:

3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon Adobo pepper in sauce (or to liking)

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds cod loins
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preparation
Preheat oven to 425°.
To prepare crema, combine the first 6 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Lynn, glad you like the fish tacos. My DH isn't crazy about avocados either except as guacamole!

You can use either flour or corn tortillas, whichever suits your fancy and taste that day.