It is no secret that Feaston loves a meal that can be wrapped up in a flour tortilla. Fish tacos are no exception.
These became an obsession after chowing down on a deep-fried version at one of those national chain restaurants we usually do our best to avoid. But even with a generic “Americanized” spin, these little tacos turned out fantastic. So of course, we had to come up with a recipe of our own.
To start, whip up a little of our own taco seasoning — it’s way less salty than the standard version that comes in the little envelope and it has the benefit of being customizable. In a small bowl combine:
- 1 Tbsp. chile powder
- 2 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. oregano
- 1 tsp. sugar
- 1/2 tsp. salt
Just go ahead and mix that all together, then set aside.
In a slightly larger bowl, mix up 1/2 cup sour cream, 1/2 cup light mayo, as much chopped, fresh cilantro as you can get your hands on along with slightly less than half of your taco seasoning. Mix that all up and throw in a few handfuls of shredded cabbage (if you’re feeling lazy, just use the pre-cut coleslaw mix at your local supermarket).
Finally, the fish! You can use any firm, white fish, and I hear red snapper works well, too. We used mahi mahi here, because that’s what we had on hand.
Just cut two fillets into bite-size pieces and squeeze fresh lime juice over them. Coat with the remaining taco seasoning and fry in a bit of vegetable oil until fish is firm and flaky.
Now the easy part — heat up some tortillas, add the fish and top with the cabbage mixture. Sprinkle with a little more fresh lime juice and add diced tomatoes, cheese and taco sauce if so desired.
Of course you can also deep fry the fish, and I’d like to work some fresh sweet corn into the cabbage mix. This is a great one to experiment with, so let us know how you do!