We had extra fish leftover from a recipe we made last night (Fish, shrimp, and feta cheese soup, so tasty! By imagined demand, here’s the recipe). We didn’t want to make a grocery store run today, so we nosed about in the refrigerator to find something to do with the fish and found tortillas and lettuce. The menu was obvious: fish tacos!
I remember the first time I had fish tacos. I was working on a job in San Diego and the locals I was working with said, “let’s go get fish tacos for lunch today.” I figured this was a torture the out-of-towner scenario, but I was a good sport and went along with it. I was surprised to find fish tacos were for real, and that they were incredibly delicious.
You can grill or fry the fish. I’m a firm believer that any food is better when fried. We had tilapia fillets. I sliced them into long thin strips, dipped them in milk and egg, and then in seasoned flour to make a thin batter. Fried them until nicely browned, rolled them in a warm tortilla with a little lettuce, tomato, and onion, and yum!
In San Diego they were always served with shredded cabbage. We didn’t have any cabbage, and the lettuce stood in for it just fine.
If you’ve never had fish tacos they sound weird and not at all appealing. But once you’ve had fish tacos you’ll be sad for all the years you’ve wasted not eating them.
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