Fish Tacos
Quick Easy Fish Tacos – I grew up in New Jersey and had never heard of tacos. Have lived in Texas for a total of about 30 years and have learned a lot about tacos. But, had never heard of fish tacos.
Our 30 years in Texas were interrupted by living in Mexico at Lake Chapala for a total of three great years. There we learned about fish tacos and became addicted. They are really quick and easy. Also a great – pick it up and scarf it down – supper in front of the TV. Margaritas or just plain Tequila really help set the mood.
HOW TO DO IT
After the tortillas and the cooked fish the rest is up to you. This is how we did it tonight and it turned out great!
First the pico de gallo – sorta – topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime (save the rind), drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.
Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets.
Put a skillet on at medium high and eyeball about 3 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rind left from juicing it into the pico.
Gently toss it all together and put it in the skillet.
Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it’s ready. It should take about 5 minutes.
Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good – quick – easy fish tacos recipe. Enjoy!
And here is another Catfish recipe
and another, we really like this one
Quick Easy Fish Tacos
Ingredients
The pico de gallo topping
- 1/2 medium fresh zucchini sliced thin
- 1/4 medium onion chopped
- 1/2 cup fresh cilantro leaves coarsely chopped - divided
- 1 small avocado diced
- 1 small jalapeno pepper seeded and minced
- 1 roma tomato seeded then chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon garlic powder
- 1 fresh lime juiced and save the rind for the fish
- 1 tablespoon extra virgin olive oil
The fish
- 2 tablespoons extra virgin olive oil
- 1 medium catfish filet or any other kind of fish that you like
- 1/4 medium onion cut into strips (julienne)
- 1/4 cup fresh cilantro leaves coarsely chopped
- 1 pinch salt
- 1 pinch black pepper
- lime rinds left over from the pico de gallo
- 4 tortillas corn or flour
Instructions
- First the pico de gallo - sorta - topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime, drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.
- Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets. Put a skillet on at medium high and eyeball about 2 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rinds left from juicing it into the pico. Toss it all together and put it in the skillet.
- Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it's ready. It should take about 5 minutes.
- Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good quick easy fish tacos recipe. Enjoy!
