Tuesday, November 29, 2016

Fish Tacos

This came from 100 days of real food.  We made a simple limey slaw (cabbage, carrots, lime, cumin, etc.) to serve with it.  It needed just a bit more accouterments and toppings though.  Some pico de gallo would have been good, or the standard fish taco sauce.  Fresh cilanto maybe.  Radishes.


1/2 cup whole wheat flour
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound white fish (cod, rockfish, tilapia), cut into 1 inch chunks
2-3 tablespoons butter or olive oil
1 lime, halved


Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.

In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is a golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.

Serve the fish with warm tortillas and freshly made pico de gallo.

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