As much as I’m wanting it to be Fall, it is not. As much as I wish we were sipping hot drinks in our comfy sweaters and listening to rain fall outside, we are not. As much as I wish there were a chill in the air, there most definitely isn’t.
I put my fall decor up in my house, but it is still very Summery. So while we wait for chili season to come, we can still enjoy some more warm weather-friendly cuisine, like these fish tacos.
Living in SoCal, fish tacos have been a staple of Mexican cuisine. There is some debate on whether they orginated in San Felipe or Ensenada, Mexico, but there is total agreement on the deliciousness of these exports.
There are probably a hundred ways to make fish tacos, but here’s one way I came up with:
Breaded Fish Tacos
1 pound halibut or other sturdy white fish, cut into 1″ strips
1 lime juiced and zested
2 cloves garlic, minced
1 cup milk
1 cup panko breadcrumbs
salt and pepper to taste (about 1 tsp or so of each should be fine)
1/4 cup dried coconut, ground up finely
1/4 cup plain nonfat greek yogurt
coleslaw of your choice (I really like the mango jicama slaw from Trader Joe’s for this)
Small flour tortillas (soft taco size)
Cut the fish and pat to dry.
In a shallow dish, add the milk, garlic, & lime juice; mix. In a second shallow dish, add the breadcrumbs, lime zest, ground coconut, salt & pepper.
Dip the fish into the milk, then the breadcrumbs until coated.
Add the olive oil to a skillet over medium high heat and cook for about 4-5 minutes on each side, until golden brown and cooked through.
In a bowl, mix together the greek yogurt and avocado with about 1tsp salt.
Toast up your tortillas over the stove flame until slightly charred. Add your fish, avocado yogurt “cream”, and coleslaw. Enjoy!