Crispy Fish Tacos
Hello friends. Wow is the first word that comes to mind. Funny thing though, as I was typing “WOW” out came “WOE”. And I think to myself, that pretty much sums it up. This has been project of massive proportions. Mainly due to the fact that I have purposely avoided learning anything about the intricacies of computers since the dreaded summer of ’95 when I had to take Fortran 70…if it weren’t for Dave, my study buddy, I would have never made it out of that class alive. Let’s just say I have been effectively paid back for all of the help I received that summer.
Okay there, my therapy session is over – Let’s move on to brighter and tastier subjects. haha.
This idea is not so original, I know, but the few tweaks and touches I have given to it make my mouth water as a reminisce about the utter perfection each bite offered my tongue. I keep frozen beer-battered cod on hand. It is a super easy meal and never causes the herd to grumble. (I get mine at Sam’s but I am sure it’s “around”). It was a busy night, come to think of it – it’s a busy life. Because of that, I needed something tasty and quick, but my inner “foodie” can’t settle for “been there done that”. So, with that, Crispy Fish Tacos were birthed.
There are a few things you need to know. 1) Get this tortillas that have 5 ingredients and need to be cooked in a hot skillet before they are ready for use. 2) DO NOT, ((please)), use pre-shredded cheese – for the rest of your life (your digestive tract will thank you). 3) Take the time to make all of the additions, they are worth it. 4) Use fresh ALL of the time – except for the dry ranch seasoning, it is so very perfect.
- Frozen beer battered cod (or any type of fish you have on hand); enough for 6 servings
- 6 uncooked flour tortillas
- 1/4 medium red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 1 T sugar
- 3 T apple cider vinegar
- 1 T cooking oil
- salt and freshly ground black pepper, about 1/2 t each
- 1 bag of pre made coleslaw mix
- 3 T apricot preserves
- 1 t chili paste
- 2 T vege oil
- 1 T apple cider vinegar
- salt & pepper to taste
- RANCH DRESSING
- 1 c. fat free greek yogurt
- 1 T lt. mayo
- 1 T dry ranch style dressing mix
- 3 T skim milk
- 1 avocado, sliced
- 1 c. shredded cheddar cheese (by hand)
- Bake fish according to package instructions. As fish is baking, begin preparing the taco toppings. First, prepare the flash-pickled veggies by combining the oil, vinegar, sugar and salt & pepper in a small mixing bowl. Add the red onions and jalapeños and then set them aside to perfectly pickle. Next, prepare the simple slaw by adding the preserves, vinegar, salt, pepper and chili paste in a medium mixing bowl. Once dressing is combined toss the coleslaw mix in with the dressing--use 1/2 of the coleslaw mix (reserving the remainder for another meal). Set the slaw mix aside.
- Take a second and check the fish. Last, mix the ranch dressing ingredients together and stick in the fridge until ready to serve. Heat the tortillas (this is a good opportunity to put your 11 year-old to work, it's a cooking confidence builder and very helpful while you are pulling the finishing touches together).
- Assemble each taco to the individual tastes of the diners. I prefer to grate my own cheese - avoids the added "cellulose" type ingredients found in pre-shredded cheese.
- Here is the proven assembly method - starts with chopped up large chunks of baked fish, top with cheese, avocado, pickled veggies, slaw and ranch. "Say yes to the taco!"
Love,
Emily