The last time I made fish tacos, I didn’t care for them. I don’t even remember what I did because I didn’t document it with a photo, I just know that we all agreed they were “just okay”.
The other night I decided to give it another go and I’m glad I did!
I think it was the Avocado Cream that made these so good.
All you’ll need for the Avocado Cream is avocados, limes, garlic, sour cream and 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.
Scoop the avocado out into a bowl and add the juice from a lime so the avocado doesn’t turn brown
Mash the avocado with a fork (or potato masher or whisk).
Smack the garlic with the side of your knife and peel away the skin. Add coarse salt and 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.
Next, thinly slice some red cabbage:
It adds a nice crunch to the tacos not to mention color!
Clean and dry your fish. I used 1/2 pound for two people.
This is snapper but you could also use mahi, grouper, shrimp, etc.
Cut the fish into smaller pieces and season with salt and pepper. I tried to make them all the same size so they’d cook evenly but I failed.
Next, dip the pieces of fish 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 them 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.
I’d say about 3 minutes each side but it all depends on how thin the fish is and how small your pieces are.
To assemble: Take a corn (or flour) tortilla and add about 3-4 fish pieces. 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 and sliced limes.
Dig in and enjoy!