Pan de Muerto
Pan de Muerto
So here I go again……
Myself, I enjoy all kinds of soups anytime of the year. That said, there is something that’s quite unique about bisques. Firstly, they are great …
There are many different ways to make fish tacos out there. Some people prefer blackened fish tacos, grill fish tacos and yet others just flat-out like their fish fried. As for me, I love them all but here I have made crispy fish tacos hence, fried! Yum! After seasoning them, I flour them with cornmeal and flour which gives them that extra crispness.
Don’t think because these are fried they will be greasy and not light enough. Completely the opposite folks. But please if you prefer grilled or even baked tilapia fish tacos, feel free to do so. They will still be delicious just not as delicious in my opinion.
Then add whatever you like to enhance the fish tacos. For my tilapia fish tacos, I prefer them with red cabbage and thinly sliced red onions seasoned with just a little bit of vinegar, lemon, salt and pepper. Then I add avocado slices and a great creamy sauce! And that’s really it! Simple but delicious and the fish comes out so moist!
You can also use mahi mahi fish, flounder, grouper, cod, halibut just to name a few. Any firm white fish is great for making fish tacos. Another one of my favorite fish to use is mahi mahi and grouper. Just love to use these two fish for fish tacos.
Now as for the delicious sauces that you can use for yummy tilapia fish tacos or any fish tacos for that matter, there are quite a few to choose from. Better than that is how easy they all are to make! Just a few ingredients and walla! You have yourself a delicious sauce to accompany those yummy fish tacos.
Here I made a creamy fish sauce and a chipotle sauce for my tacos.
So let’s get to it and don’t forget to tell me what you think!
|Creamy Fish Sauce|
|Combine mayo, sour cream, chili powder, vinegar, lime juice, salt and black pepper to taste. Mix all together and refrigerate until ready to use.|
|Combine the shredded cabbage with the sliced red onions and chopped cilantro. Add vinegar, lime juice and salt and pepper to taste. Mix together. Set aside.|
|Rinse fish and cut down the middle horizontally. Sprinkle with paprika, garlic powder and salt and pepper on both sides. If using cayenne pepper, sprinkle on one side. Mix cornmeal and flour together in a bowl. Coat fish pieces.|
|In a skillet, add about 1/2 inch of canola or vegetable oil. Heat oil on medium heat and fry the fish until golden brown on both sides. Drain on paper towels. Cut lemon in half and squeeze lemon juice over all fish pieces.|
|Warm corn tortilla wraps (as many as you need for fish fillets, but I like to double wrap mine, so they don't easily fall apart, so I use more) in microwave for 20 seconds or until pliable.|
|Spread cabbage on tortillas, add fish, creamy fish sauce and top with avocado slices ( chopped tomatoes and crumbled queso fresco if using). Serve immediately.|