Fish tacos! I’m a huge fan of tacos in general, but the “fish” kind is one I haven’t tried very much. It’s one of those items that at the moment hasn’t been converted to any kind of Tex-Mex version, so generally it lives in the land of semi-authentic Mexican cuisine. I’ve rarely heard anyone say anything negative about fish tacos they’d eaten, though, so it seems like that’s a good thing.
There is a lot of room for variation with fish tacos, including type of fish, method of cooking, kind of tortilla, and toppings. We went with fried catfish on fresh corn tortillas with various of our favorite taco toppings to go with it: avocado, red cabbage, salsa verde, and salsa roja. I picked catfish because I was worried about my fish cooking skills and wanted something I knew would be firmer and wouldn’t fall apart. In hindsight I could have picked a flakier fish and gone without any kind of dredging/coating, but this turned out really well regardless.
Have you had fish tacos? What’s your favorite way to eat them?
Fish Tacos Recipe
1 lb white fish (we used catfish)
1 cup rice flour, mixed with salt, pepper, spices of choice (we used amaretto, hence the yellow color in photos)
12-15 fresh corn tortillas
toppings of choice: avocado, red cabbage, cilantro, salsa, limes
Cut your fish into strips that are around 1/2 inch thick by 2-3 inches long. One by one, dip the fish pieces into the egg, followed by the rice flour mix.
In a medium-hot cast iron pan, fry the fish pieces in a generous amount of oil. You could also deep fry the fish or bake at this point, or cook the fish without the flour and egg. Lots of room for improvisation.
The fish will cook for about a minute or two on each side. Remove to a paper towel-lined plate and serve with warmed tortillas. Enjoy!