My First Time: Fish Tacos!

8 Jul

Fish Tacos are popular. I like fish. I like tacos. I was ambivalent about the combination. But just because everyone else is doing something, is that reason enough to try it yourself?

Tropical ingredients flavour Fish Tacos.

Tropical ingredients flavour Fish Tacos.

For me, that time arrived when I had both mangoes and avocados sitting on the edge of peak ripeness. The May 2013 issue of Canadian Living magazine featured five different tacos recipes. Their fish version used Panko crumbs for a coating that promised to serve up a crispy fish. And they’re topped with a Mango-Avocado Salsa. Time to plunge into the delights of fish tacos.

The Test Kitchen at Canadian Living suggests this recipe takes only 20 minutes to prepare. I guess if you are a professional mango-avocado chopper and a pro at coating fish you can pull this off in 20 minutes. My timing was somewhere between 30 and 40 minutes.

Salsa Ingredients: Mango, red onion, lime zest & juice, avocado

Salsa Ingredients: Mango, red onion, lime zest & juice, avocado

FISH TACOS with MANGO-AVOCADO SALSA                   Serves: 2

Ingredients:

  • 4 oz (115 g)                          tilapia fillets
  • 1/8 tsp                                  ground allspice
  • pinch each                           salt & pepper
  • 1/3 cup                                 Panko (Asian dry, flaky, crust-less bread crumbs)
  • 1/8 cup                                 all-purpose flour
  • 1                                             egg, lightly beaten
  • 1 Tbsp                                   vegetable oil
  • 4                                             soft corn tortillas

Mango Salsa

(I made the full amount for 4 servings, enjoying the extra with tortilla chips)

  • 1/2 cup (about 1 whole)         peeled, pitted and diced mango
  • 1                                                  avocado, peeled, pitted and diced
  • 1/3 cup                                      finely diced red onion
  • 1 tsp                                           grated lime zest
  • 2 tsp                                           lime juice
  • pinch each                                salt & pepper

Yogurt Sauce: (2 servings)

  • 1/4 cup                                      Greek yogurt
  • 1/2 Tbsp                                    lime juice

Instructions:

1.     I started the process by preparing the salsa; peeling, pitting and dicing the mango and avocado, finely dicing the red onion, grating the lime zest.

2.     Combine the mango, avocado, red onion, lime zest, salt & pepper and lime juice well in a small bowl. I like lime juice, so I added a bit extra for taste but also to prevent the salsa from browning while I prepared the fish. Placing plastic wrap or waxed paper directly on the surface of the salsa will also keep your colours looking pretty. Prepping the salsa first also allows a bit longer for the flavours to meld.

Meld flavours of Mango-Avocado Salsa.

Meld flavours of Mango-Avocado Salsa.

3.     Into 3 separate shallow dishes or pie plates, place the panko crumbs, the flour and the lightly beaten egg.

Set out flour, beaten egg and Panko in separate shallow dishes.

Set out flour, beaten egg and Panko in separate shallow dishes.

4.     Rinse and pat dry the tilapia fillet(s). Season both sides with the ground allspice, and wee pinches of salt and pepper.

Season fillets with salt, pepper and Allspice for a Caribbean flavour.

Season fillets with salt, pepper and Allspice for a Caribbean flavour.

5.     Over medium heat, set a medium-sized, non-stick skillet. Add the vegetable oil and allow it to heat well.

6.     Dredge both sides of the fillet(s) through the flour. Shake off any excess.

Dredge seasoned fillet through flour, shake off excess.

Dredge seasoned fillet through flour, shake off excess.

7.     Dip both sides of the floured fish in the egg, allowing excess to drip off.

Dip floured fillet into egg wash

Dip floured fillet into egg wash

8.      Press the floured, egg-washed fillet into the panko crumbs, ensuring good coverage all around the fish.

Press damp fillet into Panko crumbs, coating well.

Press damp fillet into Panko crumbs, coating well.

9.      Add the coated fillets to the hot oil in the skillet. Fry, turning once, about 3 – 4 minutes per side.

10.     Meanwhile, prepare the yogurt sauce by stirring the lime juice into the Greek yogurt. Set aside

11.    Heat the corn tortillas according to the manufacturer’s instructions. Keep warm.

12.     Remove the fish from the skillet when the fillet(s) is crispy, the coating gold in colour and the fish flakes easily with a fork. Allow to cool slightly and then break into chunks. If you are making fish tacos for a crowd and need to fry more fish, keep the cooked ones warm while you finish cooking.

Fish is cooked when coating is crispy & golden, and fillet flakes easily with a fork.

Fish is cooked when coating is crispy & golden, and fillet flakes easily with a fork.

13.     Build your taco(s) by distributing fish chunks among the tortillas, spoon on the salsa and drizzling with the lime-yogurt sauce.  Roll up and eat while hot.

Build your taco . . . fish chunks, salsa and lime yogurt sauce.

Build your taco . . . fish chunks, salsa and lime yogurt sauce.

The allspice gives this taco a Caribbean vibe, so serve this meal with a cool crisp salad or a pot of Simple Caribbean Rice and “Peas”.

Fish Tacos with Mango-Avocado Salsa . . . and a Lucky Stripe?

Fish Tacos with Mango-Avocado Salsa . . . and a Lucky Stripe?

Apologies for the fuzzy quality of these photos. I needed fresh batteries . . . but was too hungry to stop and deal with the camera.

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5 Responses to “My First Time: Fish Tacos!”

  1. LFFL July 9, 2013 at 5:57 am #

    Looks good. Sounds tempting to me.

    • Susan at Savvy Single Suppers July 9, 2013 at 1:28 pm #

      LFFL . . . delighted you stopped by and liked my recent posts. My advice on the fish tacos . . . eat when nice and hot. My need to photograph the finished product meant my enjoyment suffered a bit. All at the service of my lovely readers, however. 🙂 Your blog looks very posh!

      • LFFL July 9, 2013 at 7:35 pm #

        Thank you, my lady. And I understand about taking pictures. I try to hurry before the food cools too much. 😉

  2. shielaaguado July 23, 2013 at 2:34 pm #

    Hmmm! That looks so good. I’d love to try this. I love tacos and fish too. I just made my own taco recipe a lately. You can check out my blog to see the recipe.

Trackbacks/Pingbacks

  1. 20 minute Fish Tacos | momeefriendsli - July 10, 2013

    […] My First Time: Fish Tacos! (savvysinglesuppers.wordpress.com) […]

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