I made fish tacos once before and I can’t remember why, but I didn’t care for them. I don’t even remember what I did the last time I made them because I didn’t document it with a picture.
I was craving avocados one day so I decided to give them another try. I read several food blogs and searched through a number of fish taco recipes until I felt confident enough to give it a whirl. The result was deliciousness!
Cast of Characters for the Avocado Cream: Avocados, limes, garlic, sour cream & cilantro (not pictured).
Slice the avocado… and then whack your knife into the seed like this…
Carefully turn the knife and the seed will come right out.
Pinch where the seed and knife meet and the seed will easily come off of your knife. Don’t try to pull it off, it doesn’t work.
Using a spoon, scoop the avocado out into a bowl.
Add the juice from a lime so the avocado doesn’t turn brown. Please ignore the avocado on my wrist and hand. I got a little carried away scooping. Using a fork or potato masher or whisk… mash the avocado.
Smack the garlic with the side of your knife and peel away the skin. Add coarse salt… & then chop and smoosh into a thin paste.
Smoosh – it’s a technical term.
Add the garlic to the avocado and then chop up a bunch of cilantro.
Add to the avocado and stir. Next, add a dollop of sour cream… and combine.
Set in the fridge for now.
Thinly slice some red cabbage… it will give a nice crunch to the tacos not to mention color!
Clean and dry about ½ pound of fish. I am using snapper … you could use mahi, grouper, shrimp, etc.
Cut the fish into smaller pieces and season with salt & pepper. I tried to make them all the same size so they’d cook evenly – I failed.
I then dipped the pieces into melted butter and coated them with panko. You could also just lightly dust with flour or use an egg wash before the panko. You could even bake or grill it. It’s all up to you.
Add to a hot pan with a little oil… this won’t take long so watch them!
Flip, and then take them out as they finish cooking on the other side.
To assemble: Take a corn (or flour) tortilla and add about 3-4 fish pieces. Then squeeze a little lime on top, layer the red cabbage and then a big dollop of the avocado cream.
Serve with Mexican rice, the extra avocado cream & sliced limes.
Dig in and Enjoy…!