Fish Tacos - In Under 15 Minutes!
I have a confession . . . Fish Tacos and I are kinda like a "thing" right now. You know how when you are in a new relationship and you are trying to decide if it's too soon to call again? That's where I am right now with Taco Solo in downtown Harrisburg. I find myself having these conversations with Self in my head, "No Lori, you were just there yesterday . . . give it a day or two before you go back." As if they'll think I'm needy walking in there again. In reality, they just smile and ask, "The usual?" One of my favorite things about small takeout spots is that you can watch them cook and prepare the food. Think about it . . . it's like a bonus freebie cooking demonstration. I try not to be really obvious as I'm stalking the cook trying to catch the name of each spice and ingredient he's adding.
After extensive (ahem) research . . . I'm excited to offer my take on a fish taco. What I love about these is the opportunity to personalize. Don't like certain toppings? Just substitute! Have a favorite fish? Use it!
I chose tilapia, because it's a fan favorite in my house. And this is so exciting . . . you start with frozen tilapia filets. These thin, frozen fillets cook up in literally minutes! No more remembering to pull something out of the freezer in the morning before leaving for work. So grab the big bag of individually frozen fillets when they are on sale!
The restaurant I stalk eat at uses fresh radishes. The peppery bite is PERFECT with the subtle fish. Along with fresh, large bunches of cilantro. If you are not a cilantro fan (my husband isn't either), substitute parsley. The fresh green herbs matter.
They also use soft, white corn tortillas. They double them up for the tacos, which surprised me at first . . . but then I realized that this is the secret to them staying together! Duh. No more torn shells. It adds a chewiness to each bite that I just LOVE! This is a great gluten free dish.
Simple, fresh ingredients in a flash!
- 2 frozen tilapia filets (approx 4 oz each)
- 8 white corn tortillas
- 2 Tbsp vegetable oil
- tomato, diced
- 6 medium sprigs of cilantro (or parsley)
- 2 radishes, julienne sliced
- 1/2 Tbsp cumin
- pepper
- 1/2 tsp garlic salt
- Heat 1 Tbsp oil on higher heat a large saute pan for fish
- Meanwhile, heat 1/2 Tbsp oil on medium heat in another pan for tortillas.
- Add fish to hot pan and sprinkle with cumin, pepper and garlic salt.
- Add tortillas to other pan, one at a time and allow to heat. Flip when you see them "inflate." Stack on a plate as they finish.
- Keep an eye on the fish and flip once and allow to finish cooking.
- To serve: layer two tortillas, top with 1/2 fish fillet (I break them into chunks), tomatoes, sprigs of cilantro and radishes.
