I would say that I perpetuate the stereotype of a Hispanic woman born and raised in Texas, or really most Texans, in that I love tacos. I could eat them all day, everyday. How could anyone blame me?
What I love about them, other than the tortillas (duh), is that you can play with so many ingredient combinations throughout the year.
For this weeks’ Summer Tex-Mex menu, I have a simple and delicious recipe for fish tacos. It’s perfect for the summer heat and sure to please anyone lucky enough to join you at the dinner table. The recipe highlights a flaky white fish with simple seasoning over crisp carrots, topped with a flavorful tomatillo crema, all wrapped in a warm corn tortilla.
Serves 3-4 people
|1 lb. Pollock Fillet(s)- any flaky white fish will do|
|1 tsp chili powder|
|1 tbsp Kosher salt|
|I tsp black pepper|
|salted butter, 2 tbsp|
|8 oz Shredded Carrots* (any crispy shredded veggie can be substituted)|
|White Corn Tortillas for serving|
|Tomatillo Sauce (click link for recipe)|
*Side Note: Store-bought shredded carrots are perfect to use and a great time saver
Pat fish dry. Then sprinkle both sides with salt, pepper and chili powder.
*Side Note: I use a stainless steel pan for a crisper outcome, which requires the 2 tbsp of butter. However, you can use a non-stick skillet and only use about 1 tbsp of butter.
In a frying pan, warm butter in pan at medium heat (if your dial turns clockwise, about 7 pm on the dial. If counterclockwise, turn to 4 pm.)
Lay fish in pan and cook for about 3 minutes. Make sure not to crowd the fish in the pan. I usually cook in 2 batches.
Turn fish and cook other side for another 3 minutes.
Place fish on serving dish. And separate with fork.
Sprinkle remaining seasoning and set to the side.
Warm corn tortillas (2 per person) and fill first with small handful of carrots. Then add in fish, about 3 oz each taco.
Top with the Tomatillo Crema and serve with Cilantro-Lime Rice.
Need another option for Fiesta Cocktail Hour? Try a Tequila Collins.