Wrangling Recipes: Fish Tacos, Part Two

Here’s the first Fish Tacos blog post. But since it had been awhile, I thought I’d give them a try again, with a twist.

The hubby found this terrific recipe for panfried fish that was light, crispy, and very tasty. I decided to take that recipe and make fish tacos from it.

I used Tilapia (got it at Costco – lots of fish!) and cut it into chunks. The order is this; dry fish; cut fish into chunks; coat in flour; salt and pepper; brush with beaten egg and water wash; dip in panko crumbs; fry in a little bit of peanut oil until done.

Serve the fish sticks (because that’s exactly what they looked like) on a platter, and pass around corn tortillas, fresh-from-the-garden chopped tomatoes drizzled with olive oil and pepper, green salsa, shredded cheese, chopped lettuce and slices of lime if you desire. Supplement with tortilla chips and refried beans topped with a little cheese and a dollop of sour cream.

We actually drank sparkling wine with this – a lovely Piper Sonoma Blanc de Blanc, $11.99 at Vons. While a margarita may have been more fitting, the sparkling wine really did a wonderful job.

If you want this to go vegetarian, take a 16 oz bloc of Very Firm Tofu, slice it in half horizontally, then  again into “sticks”. Put in a glass bowl, cover with your favorite salsa to marinate. Let sit in fridge for 30-60 minutes, turning at least once. Then proceed as above with the frying, only omit the flouring and seasoning – do try the panko, though, as it makes the tofu nicely crispy.

Since tofu has no flavor on its own, you really have to marinate it in order for it to have a flavor. If you like, you can simply marinate in a lemon/lime juice and chopped cilantro mixture. Whatever makes your taste buds happy!

How do you make fish tacos? I’m always looking for new recipes!

Wrangling Effort: Easy but time consuming

Taste: Very Good

Make Again? Absolutely – though maybe as fish sticks, lol!

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