In the spirit of my love for fish tacos, Becky and I decided to celebrate taco Tuesday a bit early and make them on a Sunday, officially making this day, Tsunday.
1.) The “sauce” is comprised of mayonnaise, diced jalapenos, minced garlic, salt, pepper, and a dash of lime juice. Mix well and put in the fridge until the tacos are ready for serving.
2.) Fish of choice, wild caught Pacific Cod (typically any white flaky fish will do). This fish is approximately $12/lb, and I purchased 5oz for $4 that yielded 4 well stuffed tacos. Begin by removing any bones and sectioning the fish into manageable pieces.
3.) Slice the fish into strips 2″ – 4″ long depending on your preference.
4.) Bread the fish strips per usual with a three step process of (1. flour, 2. egg, 3. bread crumbs)
5.) Heat a considerable amount of oil in a skillet until pan is hot (medium-high heat should do). In this case, the entire bottom of the pan was covered with a thin layer of oil. Place the breaded fish strips into the pan and turn as they brown/crisp. This may begin happening in the first minute or two. I cooked these strips for 6 minutes total, turning and flipping the pieces constantly to get an even crispiness and golden brown color.
6.) Remove the fish and allow to cool on a paper towel, which will also absorb the extra oil.
7.) Heat two small corn tortillas (each taco should have two tortillas) on top of each other in another skillet. Once they are warm, move to a place to begin constructing the taco!
8.) In taco: Cooked fish, the “sauce”, cabbage/carrot mixture (store bought in this case), radish slices, cilantro, avocado, another squirt of lime juice, and hot sauce!
9.) Serve with chips and salsa (wooden bowls purchased at a second-hand store for $1 each).