Taco Tuesday: Fish Tacos




All the sweet tea to whoever can guess the song I'm listening to while writing this: "Follow her down to a bridge by a fountain, where rocking horse people eat marshmallow pies. Everyone smiles as you drift past the flowers, that grow so incredibly high."

Guess what y'all? It's TACO TUESDAY. Moment of silence and a praise baby Jesus for this blessed day. Fish Tacos are on the menu today. (If you don't know what it is, come to Texas and we will teach ya) It has come to my attention that many Non-Texans do not know the ins and outs of tacos. 
1. First, tacos are NOT crunchy. Tacos are soft. (Here comes the know-it-alls to argue me down.)
2. While flour tortillas are generally used in Northern Mexico and corn tortillas are common in Southern Mexico, they are both still soft.
3. Tacos are traditionally topped with: onions, cilantro unless you tell them otherwise (This is your Pico De Gallo minus a few ingredients)
4. The two other salsas generally offered are Salsa Verde or a variation of a hot sauce salsa 
5. Finally, the most important rule:  Shredded cheese on a taco is a NO NO. If cheese is a must, Queso Fresco is the only acceptable 
cheese.
Ingredients:
3 limes
A bushel of Cilantro
2 red tomatoes
flour tortillas
Olive Oil
2 tablespoons of Paprika
2 tablespoons of Tony Cachere's
2 tablespoons of pepper
2 tablespoons of salt
1 lb of Tilapia

Directions:
1. In a bowl mix 4 tablespoons of olive oil, salt, pepper, Tony Chachere's and Paprika. Coat the fish fillets in the mixture and marinate int he fridge for about 15 minutes. 
2. Cover the bottom of a skillet with olive oil (approx. 1/4 cup, that's the general rule if you are not frying something) and allow to heat.
3   Cook the fish in the skillet until it begins to flake and is done.
4.  Once the fish is cooked, you may leave them in fillets or break   them into smaller pieces.
5.  Cut the limes, cilantro, and tomatoes to add to your tacos
6.  Heat the tortillas on a skillet and enjoy
I don't generally use cumin, or chili powder. Nor do I make a sauce cause, "ain't nobody got time for that," but that would make the tacos more authentic. Congratulations, you are now ready to own Taco Tuesday like we do in Texas. And if I catch y'all with that store bought FAKE Mexican cheese on your tacos, I make bust out a thick Texas accent, (You know the one y'all think we have but in actually it only comes out when I'm really excited or angry.), and chastise you. Y'all have been warned. 

This is a popular dish in my house. These bad boys are also great if you find yourself in a pot luck situation and don't know what to make. A few months back I made these for my bestfrans Olympic Opening Ceremony Party and they were a huge hit. You can also try the same thing with chicken for those who do not like fish. (as seen below.  I actually cooked the toppings in this picture. Wanted to be different) 

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6 comments

  1. Mmm, tacos. I tried making fish tacos once, and it wasn't very good...but this? Sounds amazing.

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    Replies
    1. Thank you. I just adore fish tacos.

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  2. I've actually never eaten fish tacos because I'm not a huge fan of fish. But these look really good!

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  3. I completely agree with you. Tacos are supposed to be soft... in soft, warm tortillas. We're actually having tacos for dinner tonight! Thanks for linking up with Jess and me!

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  4. Yum, these (and the chicken option) look fantastic!

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  5. These look Ah-ma-zing!!! Our fish tacos never look this good! Def trying your version this weekend!! :) So glad you linked up with us!!

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