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Fantastic Fish Tacos

These tacos were inspired by a meal with a very good friend at a BJ’s Restaurant Brewhouse in Indiana.  They are delicious!  I owe my sister-in-law thanks for introducing my husband and me to fish tacos.  She made a version using frozen battered fish a special sauce and traditional taco toppings like lettuce and tomatoes.  Those tacos opened the door for this recipe since we had tried and enjoyed his sister’s, my husband was more than willing to try my variation on the theme.

I made these for the first time almost two years ago and they have been a recurring player on our household menu ever since.  That says a lot as I’m not one to repeat recipes – much to my husband’s dismay!

For this dinner you will need these ingredients:

Coleslaw
1/2 head cabbage, shredded
1 large carrot, shredded
3/4 cup mayonnaise
2-4 tablespoons chipotles in adobo (start with less, add more to taste. It can get spicy!)

Fish
4 fish fillets (white fleshed like cod or tilapia)
1 cup flour
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup oil (I use palm or expeller pressed coconut as they are abe to withstand the heat)

flour tortillas

Optional ingredients include thinly sliced green onion, avocado, and wedges of lime.

 

 

Combine the ingredients for the coleslaw. I will sometimes add a little water (about a tablespoon) if the mixture seems too dry. This can be made up to 3 days in advance and kept in the fridge.

Mix all of the dry ingredients together either on a plate or in a shallow container. Heat the oil in a pan to 350 (quick tip: oil is up to heat when the end of a spoon is placed in the oil and starts bubbling within 30 seconds.) Dredge the fish in the flour mixture and fry until golden brown on either side. Place on paper towels to drain and on to a cookie sheet in a heated oven to keep warm.

Chop the fish into slices and then construct your taco: fish, coleslaw and if you’ve opted for the fancy fixin’s now is the time to add the sliced onion, avocado and a squeeze of lime.  Grab a napkin and a cold beer (unless you’re pregnant like me at which point you can look longingly at your husband’s beer and have yourself a littel club soda).  Enjoy!

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About Hannah

Hannah is a cradle Catholic who happens to be most at home in the kitchen. She’s been married three years, but has only just started her job as a stay-at-home-wife and is investing her time in learning to sew and improving her housekeeping skills. She is the mother of two, Rita in Heaven and Edmund on Earth. She’s also an import to the States – originally from Canada – and she doesn’t miss the snow.

  • Hannah - I spaced on taking photos of the fish while I dredged and fried it. Sorry! Just thought I’d put that out there in case anyone is looking for those images in the slideshow.
    The post is also making me want fish tacos again even though they were last week’s Friday dinner. Road trip this weekend so we’re having tuna sandwiches. Be still my beating heart!March 22, 2012 – 7:30 amReplyCancel

  • Jennifer - Those sound yummy! My 15 year old’s favorite foods are fish and mexican. We’ll definitely have to try these!March 22, 2012 – 1:27 pmReplyCancel

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