The first time I tried fish tacos was when I was dating this guy from OKCupid who I knew was going to be bad news. He was a hot foodie from Brazil who liked wild parties and juggling women (unbeknownst to me at the time). He was charming and he loved to eat and I was pretty smitten. One night he suggested we stay in for sex and take-out from one of my favorite Mexican restaurants in town. He couldn’t believe I had never ordered the fish tacos.
We got some beer and platanos and settled in at my kitchen table to eat. I was in heaven: crispy fried fish, shredded cabbage and diced tomatoes, fresh cilantro and lime wedges. But the best part was the “secret” sauce: creamy, spicy, and limey poured down the center of the tacos. Each taco was made with two corn tortillas to hold all of the ingredients together. Even then, I was still left with sauce dripping down my hands and chin. Those tacos were the highlight of that short-lived romance.
I still go to that spot for fish tacos all the time. When I’m in a pinch at home, I like to whip up some fish tacos for a fast, satisfying meal. I even have my own rendition of the sauce, though to be honest, it’s not quite the same.
Fish Tacos for Two
For the Fish
2 Tilapia filets, cut in half or thirds depending on size
1/2 cup flour
1 egg, beaten with a little bit of milk
1/2 cup bread crumbs (if plain, season them with some salt and pepper)
2 Tbs coconut oil for frying
salt to taste
For the Sauce
1/4 cup Sour cream
1 Tbs Mayonnaise
1/2 lime, juiced
milk or heavy cream for thinning
1 heaping Tbs cilantro, finely chopped (more if desired
salt & cayenne pepper to taste
For the Tacos
4 Soft corn tortillas (2 per person)
fresh cilantro, coursely chopped
1 tomato, chopped
1/4 onion, chopped
1 cup shredded cabbage (red or green)
2 big lime wedges
You should make your sauce at least 30 minutes ahead of time to allow flavors to blend.
- Mix all ingredients in a bowl. Stir to combine.
- Thin with milk or heavy cream until it reaches a pourable consistency. You can leave it as thick or as thin as you would like.
- Cover with saran wrap and chill in the fridge until ready to serve.
- Dredge the tilapia filets first in flour (shaking off excess), then in egg, and in flour again (shake off excess).
- Heat the coconut oil in a medium frying pan over medium-high heat. When it has begun to shimmer, but not smoke, add tilapia filets to the pan. Don’t overcrowd them or they will steam and not fry. Cook about 3 minutes per side. Transfer to a paper towel lined plate.
- Sprinkle with salt and paprika.
- Start with your tortilla
- Place one tilapia filet on one side of the tortilla
- Layer fish with cabbage, onions, and cilantro
- Drizzle with sauce.
- Serve with a lime wedge.
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