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Here are 3 different Fish Taco variations. Operation: Eat More Fish has come to a screeching halt for me. I’m trying to eat fish at least one time per week and that probably means I’ll be eating fish tacos a whole lot this year. I started out the year strong but I’ve fallen off the last two weeks because my mf grocery store has the world’s worst selection of fish. I could go for some frozen stuff, which I’ll probably have to do in the future, but I prefer fresh. I’m going to try again tonight so hopefully the selection at my store has pulled their shit together. .
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I don’t have recipes for any of these. It’s a Taco, it shouldn’t require a recipe. Just put stuff in it that you like and it will taste good. I don’t measure anything. The calories listed are rough estimates with a guess that I used 3oz of fish on each taco. In all of my Taco experiments I’ve found the one thing that makes the biggest difference is making your tortillas fresh. I just use instant masa and water and they are exponentially better than the dry ass, store bought, sorry excuse of a corn tortilla that is on the shelves at Hy-Vee. .
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The blackening seasoning is roughly 1/4-1/2 tsp of chili powder, salt, pepper, cumin, and cayenne mixed together. Again, you don’t need recipes for things like tacos, just mix stuff that you like and it will taste good. For any salsa, start with a main ingredient, add jalapeño, citrus, salt, and cilantro. For slaw start with coleslaw mix and mayo and flavor with whatever you want. Top with whatever cheese or vegetables you’d like for added flavor. The pickled red onions are made by mixing 1 tsp of salt and 1 Tbsp of sugar in a mason jar half filled with water. Add red onion to the top and fill the remaining space with Apple cider vinegar. I know you can make them with lemon/lime juice and jalapeño, but I don’t, so don’t tell me I make them wrong. .
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