UPDATE: This post was orginally published in 2008. Since then, Fish Tacos have grown in popularity and are now of a lot of menus. Thank goodness, because fish tacos are AMAZING!
I know you may be thinking what I first thought when I heard of fish tacos.
GROSS!
But they are actually good! I think the problem with fish tacos is really the image the name creates in our head. When I think of a taco, I think of something beefy, slightly spicy, with lots of cheese and lettuce. Throw fish into that mix and it just seems disgusting. Maybe we need to rename the fish taco. So let’s call it a Crunchy Fish Wrap. Now doesn’t that sound better? Ha!
Last week I made fish tacos, er…crunchy fish wraps, at home for the first time. They were delicious and right on par with some of the fish tacos I have had in Tex-Mex or Cali-Mex restaurants.
Fish Tacos
1-2 Breaded Frozen Cod Fillets per person (depending on size), cooked according to the package
2 Tortillas per person, warmed slightly
1 medium to large cucumber, peeled and diced
1 bunch of cilantro
1 can of purple hull peas or pinto beans, heated
3 Tablespoons Mayo
3 Tablespoons Thousand Island Dressing
Sprinkle of Celery Salt
Sprinkle of Cayenne or ground red pepper
Lime wedges
In a small bowl, combine mayo, dressing, celery salt and cayenne pepper. Store in fridge until ready to use.
Chop cooked hot fish into bit sized chunks. Spread tortilla shells with a little of the sauce mixture. Top with fish, a spoonful of beans, cucumber, and cilantro. Top with a lime wedge and serve.
These are really tasty and make a great light lunch.
Fish Tacos
Ingredients
- 1-2 Breaded Frozen Cod Fillets per person depending on size, cooked according to the package
- 2 Tortillas per person warmed slightly
- 1 medium to large cucumber peeled and diced
- 1 bunch of cilantro
- 1 can of purple hull peas or pinto beans heated
- 3 Tablespoons Mayo
- 3 Tablespoons Thousand Island Dressing
- Sprinkle of Celery Salt
- Sprinkle of Cayenne or ground red pepper
- Lime wedges
Instructions
- In a small bowl, combine mayo, dressing, celery salt and cayenne pepper. Store in fridge until ready to use.
- Chop cooked hot fish into bit sized chunks. Spread tortilla shells with a little of the sauce mixture. Top with fish, a spoonful of beans, cucumber, and cilantro. Top with a lime wedge and serve.
I have to admit that I always recoiled when the word “fish” was paired with “taco”. But then I had one that my sister made and it was so unbelievably good. These two recipes look wonderful and I can’t wait to try them. I love the pictures:)