fish tacos

WHITE FISH TACOS

This one is messy eating so have your serviettes on the ready. It’s fun too with a couple of glasses of white wine or an icy cold margarita on hot summer nights.

You can make these any way you like with just about any fish that has firm flesh. I like to go with Bream (because Bream are such a great tasting fish and they are so easy to cook). The trick is to cook your fish just slightly longer than you normally would so you have a fresh fillet that you can cut up into fillet slices that fit inside your taco shell. I use taco shells from the supermarket while heating them slightly in the oven.

There are a number of ways you can cook your fish. I like to cook in a frying pan with a sauce I add as the fish are nearly cooked. As for sauce, there are so many options. A simple tomato, garlic, salt and pepper sauce works well or a creamy sauce, simply butter, salt, pepper, a tablespoon of cream or cream cheese with a squeeze of lemon. I love to experiment with sauces on the side until I get them right and then add the sauce to the fish for the last minute or 2 on the frying pan. A little bit of olive oil goes a long way to give a sauce a smooth and creamy feeling on the palate.

Once you have placed your fish finished with sauce into the taco, it is only a matter of adding your dressings. Again, there are so many ways to do this. The traditional method is with cabbage or lettuce. I like a little shredded carrot and finally some grated cheese. A little bit of sour cream is a great way to add some extra bite to the taste.

Let’s wrap this up with a list of ingredients.

INGREDIENTS

White fish cooked as fillet and mixed with sauce
Taco shells

FOR YOUR SAUCE

Tomato, garlic, salt and pepper or butter, salt, pepper, cream, cream cheese and a squeeze of lemon

DRESSING

Shredded lettuce, cheese, cabbage, carrot and sour cream

 


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Kimberly Powell
kimberly.powell@dinga.com.au

Kimberly loves camping, cooking, travelling and animals. She's turned her hand to writing to share her experience.