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Saturday, 19 October 2013

Easy peazy Fish Tacos!

Basic Fish Tacos

INGREDIENTS
  • 2  snapper fillets
  • some lime
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • butter for frying fish
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 small head of green or red cabbage or some ice berg lettuce
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 6 to 8 soft (6-inch) corn tortillas
  • Sliced avocado, for garnish (optional)
  • Guacamole, for garnish (optional)
  • Salsa, for garnish (optional)
  • Sour cream, for garnish (optional)
  • Hot sauce, for garnish (optional)
INSTRUCTIONS
  1. fry fish until crispy brown with butter, cumin, and chili powder. 
  2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.