I know traditionally, Tuesday is Taco Tuesday…but I am not sure there is a day that Tacos do not sound good, and here is a fun way do put a twist on a taco. While Tilapia or Sole sometimes is a preference, I prefer cod.
To get a true sear and caramelization on the fish…there is nothing that beats a cast iron skillet and using a little olive oil and REAL butter. Butter also lends itself to give a great finish to the tortillas and give them a crispy light texture.
Make sure to enjoy these as much as I do, with a little home made guacamole and fresh cilantro. And if you are not a Margarita fan….a great crisp chardonnay is a great pairing.
Cheers,
Warm Fish Tacos
Course: MainCuisine: MexicanDifficulty: Easy6
servings10
minutes15
minutesIngredients
8 to 12 ounces White "FOC" (Fish of Choice) Cod, Talapia, or Dover Sole
Kosher salt and ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 package 6-inch flour tortillas
Prepared guacamole
Diced tomato
Diced red onion
Chopped fresh cilantro
Directions
- Season the fish on both sides with salt and pepper. If you would like a little more of a Mexican feel to it, throw in some Willow Seasonings Feisty Lime when it is available. Heat oil and 1 tablespoon of the butter together in a saute pan over medium-high heat. Saute the fish 2 minutes on each side, until it has a crispy brown crust. Remove from the heat.
- In a separate saute pan set over medium-low heat, melt the remaining tablespoon of butter. Lightly toast the tortillas on both sides. Keep them warm on a plate by covering with a clean kitchen towel.
- Using a fork, flake the fish and place a small amount on each tortilla. Top with guacamole, tomatoes, onions and cilantro; roll up.
Notes
- Feel free to use as much or as little, tomato, guacamole, onions and cilantro as you would like.
