Baja Fish Tacos

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In my last post, I mentioned that I have enrolled in an elementary Spanish class (for the first time ever), and gave a fair warning to y’all of the high possibility that several posts this fall will be Spanish or Hispanic-influenced.  Well, surprise!  A Mexi-Cali dish that is weekday perfect for you, your family, and your waistline 🙂

I had a discussion with a pal last week about my blog, my desire to inspire those who don’t cook, and the burden to start cooking.  She made a point that I never thought of:  in order to make a “simple” dish, she would need to stock a bunch of staple items that we kitchen-lovers take for granted.  Example:  she asked me what I liked to cook when I get kitchen-stumped.  I told her one of my go-tos is a tomato and chicken soup, because it’s wholesome, comforting, and I can make it with stuff I always have in the kitchen (canned tomatoes, a few spices, chicken stock, chicken).  She stated, somewhat defeated, that in order to make that, she would need to invest in all of the ingredients, and that in itself holds her back from cooking.

This is what I love about Mexican dishes:  not only are they incredibly versatile according to personal taste, but the ingredients are common among so many outstanding dishes.  Think of your favorite Mexican/Hispanic foods… a lot of them are a dynamite combo of tortilla and/or rice, protein, cheese, and veggies, with chili powder, garlic, cayenne, onion, and pepper.  This investment wouldn’t feel like a waste, because these ingredients can be used over and over again, in so many delectable ways.

For this week, I made Baja Fish Tacos, using tilapia fillets, and served with an easy and outstanding Baja Slaw.  This is one of the simplest, most delicious dishes I’ve thrown together in a long time.  Next time, I would love to top it off with some avocado and salsa!  Enjoy!


Materials:

  • Spatula
  • skillet
  • cooking spray/oil
  • mixing bowl
  • measuring cup and spoon

Ingredients:

  • 8 soft corn tortillas
  • 4-8 tilapia fillets, thawed (number depends on how hungry your crew is)
  • ~1 cup flour, for coating (any kind– I used white whole wheat)
  • 1 T Old Bay seasoning
  • 1 lime, cut into wedges
  • salt to taste
  • oil for frying
  • Baja slaw

Directions:

  1. Mix flour and Old Bay seasoning in a bowl.  IMG_2464
  2.  Heat about 2T oil in pan over medium-high heat.
  3. Coat each tilapia fillet with flour mixture. IMG_2467 NOTE:  this is a VERY light breading, just to give a tiny crunch.  If you are looking for a heftier breading on your fish, then do the following:
    1. dip each fillet in the flour mixture,
    2. then dip the fillet in an egg wash (egg and a little water),
    3. then coat fillet again with the flour mixture.
  4. Pan-fry each fillet until crisp and golden-brown on both sides, about 3-4 minutes per side (these guys cook quickly!).  Yes, you can cook multiple fillets at once!  IMG_2468 IMG_2473
  5. While fish is cooking, place tortillas on plates.  Add a small spoonful of Baja slaw on each tortilla.  IMG_2472
  6. When fillets are done, you have two options:  you can serve as one whole piece on the taco, or use your spatula to break into pieces in your skillet before transferring to your taco.  IMG_2474
  7. Spritz each taco with fresh lime juice and a pinch of salt. Add other toppings of choice if you wish!  IMG_2478
  8. Serve with a side of slaw.  Enjoy!
    IMG_2476

Baja Fish Tacos

  • Servings: 4
  • Time: 10
  • Difficulty: easy
  • Print

IMG_2475

Materials:

  • Spatula
  • skillet
  • cooking spray/oil
  • mixing bowl
  • measuring cup and spoon

Ingredients:

  • 8 soft corn tortillas
  • 4-8 tilapia fillets, thawed (number depends on how hungry your crew is)
  • ~1 cup flour, for coating (any kind– I used white whole wheat)
  • 1 T Old Bay seasoning
  • 1 lime, cut into wedges
  • salt to taste
  • oil for frying
  • Baja slaw

Directions:

  1. Mix flour and Old Bay seasoning in a bowl.
  2.  Heat about 2T oil in pan over medium-high heat.
  3. Coat each tilapia fillet with flour mixture.  NOTE:  this is a VERY light breading, just to give a tiny crunch.  If you are looking for a heftier breading on your fish, then do the following:
    1. dip each fillet in the flour mixture,
    2. then dip the fillet in an egg wash (egg and a little water),
    3. then coat fillet again with the flour mixture.
  4. Pan-fry each fillet until crisp and golden-brown on both sides, about 3-4 minutes per side (these guys cook quickly!).  Yes, you can cook multiple fillets at once!
  5. While fish is cooking, place tortillas on plates.  Add a small spoonful of Baja slaw on each tortilla.
  6. When fillets are done, you have two options:  you can serve as one whole piece on the taco, or use your spatula to break into pieces in your skillet before transferring to your taco.
  7. Spritz each taco with fresh lime juice and a pinch of salt. Add other toppings of choice if you wish!
  8. Enjoy!

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