Fish Tacos with Guacamole and Salsa

Growing up in the Mid-Atlantic region of the United States tacos were hard shelled, overly seasoned ground beef leaned, things that were made from a kit found at the grocery store.  Later they were fast food or chain restaurant fare.   Although seemingly silly and embarrassing to admit to, when I first heard of fish tacos in my early teens my first thought was yuck. I imagined some ground fish product with the same bright red taco sauce crammed in a hard corn tortilla donned with lettuce, tomato, sour cream and cheese.  It wasn’t until years later that I was properly introduced to fish tacos, and it was love at first bite.   Instead of being greasy, heavy, overly seasoned and very hard to eat, fish tacos were fresh, flavorful, light and served on very accessible soft flour tortillas.  They could be garnished with a wide array of toppings.  The fish itself could be grilled, fried, broiled, baked, sautéed, or even smoked.   The types of fish could very, each fish brought it’s own distinctive flavor and limitations to the taco.  Fish that are too delicate when cooked are not good candidates for fish tacos. Sturdy fish (or shark) seem to work best.   This preparation uses very accessible and affordable tilapia filets.   The tacos are donned with a small batch of guacamole and salsa. 

Fish Tacos (Makes 8 Tacos)

Ingredients:

1 ½ pounds tilapia filet

½ teaspoon cumin

¼ teaspoon chili powder

½ teaspoon black pepper

¼ teaspoon salt

2 teaspoons cooking oil (divided)

8 8-inch white flour tortilla

Step One:

Lay tilapia filets on a cutting board, pat them dry and season on both sides with listed seasonings.  In a non-stick skillet heat 1 teaspoon of cooking oil over medium high heat, add about 3-4 filets   The goal is to not crowd the pan.  Cook filets about four minutes on each side or until both sides are golden.  Reserve cooked fish to a plate. Add the remaining oil to the pan and repeat with the remaining filets.

(depending on their size) to the skillet.

Step Two:

Place one or two tortillas in a dry non-stick skillet over medium heat.  The object is to warm the tortilla and to cook out some of the raw flavor.  Heat the tortilla for about 1 minute each side. The tortilla should be warm and still pliable; if it’s crunchy you’ve gone too far.

Step Tree:

Tilapia filets have a dark line that can be used to separate the loin (the thicker meatier part of the fish).  Separate the filets a long this line, by simply breaking them.  Place equal sized portions of fish in each tortilla. Garnish with salsa, guacamole, cheese, sour cream or anything you fancy.

Guacamole

Ingredients:

½  cup diced onion

1 teaspoon chopped cilantro

1 pressed clove garlic

1/8 teaspoon salt

¼ red pepper flakes

1 small avocado

½ teaspoon lime juice

Step one:

In a large bowl add the onions, cilantro garlic, salt, and red pepper flakes. Peel the avocado and remove the seed or pit. Add the avocado flesh to the bowl.  Combine using a fork or potato masher. 

Step Two:

Whisk lime juice in to the mixture. Whisk until guacamole is light and creamy.

Step Three:

Refrigerate for 30 minutes so flavors can come together. To prevent oxidizing, add additional lime juice on top of  the guacamole, or press plastic wrap right on the surface of the guacamole to prevent contact with oxygen.

Salsa

Ingredients:

½ cup diced onion

1  large tomato, diced

1 ½ teaspoon diced cilantro

A dash of salt

1  pressed garlic clove

Step One:

Combine all ingredients in a bowl.

Step Two:

Refrigerate for 30 minute so flavors can come together.