Last week I got an email from Randy, the subject- I want this. Inside was this Times article- Team Taco
Adam’s new favourite word this week is fish (along with eyes and nose) so I figured in honor of Adam we would have a fish taco night.
We headed to the market and got a red lapu lapu fish. It’s a local, delicious white fish. Adam got to watch the live fish splashing around for a while and even snuck in a swing ride at the playground next to the market.
Then it was home for a nap and marinating the fish.
I made a yummy salsa with hot jalapenos while Randy cooked the fish up.
I was a little worried Adam would get upset eating fish when he loves them so much but he got really excited when we told him we were eating fish and kept pointing at the fish fillets and saying ish, ish, ish over and over. We left the sour cream out, used local fish and whole wheat fajitas but followed the rest of the recipe. We also added the spicy salsa, which was great!
Adam LOVED the fish. I think he ate a quarter of the fish all on his own. This dish is delicious! Go get some fish and make this!
A happy full boy
Family – Meal Fish Tacos
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 teaspoon red-pepper flakes, or to taste
- 1 1/2 pounds firm white fish fillets, like cod or red snapper, skinless
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 cups sour cream
- 2 chipotle chilies in adobo, finely chopped, or more to taste
- 12 white corn tortillas
- 3 tablespoons neutral oil, like grapeseed or canola
- 6 scallions, trimmed and cut into 4-inch lengths
- 5 radishes, trimmed and sliced thin
- 8 ounces Cheddar cheese, grated
- 2 limes, cut into wedges
Preparation
- 1.
- Preheat oven to 350. Combine the chili powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish. Season the fish fillets aggressively with salt and pepper, then press them into the spice mixture, turning to coat. Set aside.
- 2.
- Combine the sour cream and the chipotles in a small bowl, and stir to combine. Set aside.
- 3.
- Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place the package into the oven to heat.
- 4.
- Turn the heat under the pan down to medium-high, and add a tablespoon of the oil and then the scallions. Cook these, tossing occasionally, until they are about to char, then remove and set aside.
- 5.
- Add the remaining oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
- 6.
- Serve the fish with warm tortillas, garnished with the scallions, radishes, cheese and chipotle sour cream, and lime wedges on the side.
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