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Friday, March 2, 2012

Fish Tacos

Seasoned fillets
I am in love with fish tacos right now.  It's a different way to get fish into the menu and a really nice way to make use of whatever fish happens to be on sale at the market...tilapia, catfish, cod, halibut, mahi, just about any firm fleshed mild-tasting fish will work. 

It's ridonkulously easy to put together, cooks fast and allows each family member to build their preferred plate (ever the joy of Taco Night).  I'm putting it on my freezer kit list because you can shop ahead for the taco components (tortillas, salsa, cheese) and freeze them/store them in the pantry to have on hand for last minute taco dinner.  You can put a dry rub on the fish and freeze the spiced fillets as well.  The addition of final fresh ingredients like shredded lettuce and diced tomato are optional. 

Fish Tacos
Makes 4-6 servings

1 1/2 lbs. white fish (cod, tilapia, catfish, mahi, halibut), cut into serving pieces
onion powder, garlic powder, chile powder, ground cumin
shredded cheese
Optional fresh ingredients: shredded lettuce, baby spinach, sliced avocado, sour cream, diced tomatoes

Sprinkle the fillets evenly on both sides with the four spices.  Wrap the fillets well and fridge or freeze.  For a freezer kit, freeze a package of soft tortillas, salsa in a freezer bag, shredded cheese or store a jar of the salsa or hard taco shells in the pantry (label them!).

Shop-ahead components: seasoned fish
fillets (freeze), cheese (freeze), soft
tortillas (freeze), salsa (pantry)

To cook, thaw the kit.  Heat 1 tbsp of oil (or mojo de ajo) over medium heat, and cook fish thoroughly, 3-5 minutes per side depending on thickness of fish.  Cut fish into strips, if desired.  Layer in taco shells or tortillas with salsa, cheese and other toppings. Pin It

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