What a tasty treat you are in for today!
My friend Pam came all the way from Southern California to make dinner for me for my birthday!
Well, not really, but that’s what it felt like! She and her hubby Carl just ‘happened’ to include us in their itinerary as they journeyed across the country. We enjoyed a fun day together, and then Pam introduced us to Fish Tacos.
You might raise your eyebrows and wonder what Fish Tacos taste like, but if you are adventurous enough to try this, you won’t be disappointed!
And Pam is such a terrific teacher, that I’ll just pretend you are in my kitchen, cooking with Pam!
First she made a Salsa Fresca.
The most important utensil we have is knives, and I keep mine sharpened because I use them every meal. Ripe tomatoes prove how sharp your knives are, and this recipe is sure to test your mettle if your knives are dull!
Chop one large onion, brown or white is my pick, small dice.
I take a bunch of fresh cilantro and go after it, cutting it fine with my kitchen scissors because I think this is easier and faster. All this is put in a nice sized bowl.
Now, here’s the critical part: processing the jalapeno correctly. Cut a jalapeno in half and take out every single seed and all white membrane. Now slice in matchstick sized slices then crosswise to make a fine dice. Now, before you pick it up off the cutting board, be sure to wash your hands with soap well, and your knife as well, because believe me when I tell you those oils are hot! And I mean spicy hot! Now you can pick up the fine chopped jalapeno and add to the bowl of chopped vegetables.
I then add about 3 Tab. of EVOO (extra virgin olive oil), juice of half a lemon, 1/2 teas. granulated garlic (or you can use fresh minced if you have it), a couple of shakes of lemon pepper, then salt and pepper to the salsa fresca to taste.
This is delicious with taco chips and we also use it as a salsa over any type of Mexican food or grilled sea-food.
We set that colorful salsa aside for our Fish Tacos!
Then she took a can of beans (she prefers pinto, but she settled for the pork and beans I had on hand), and added some sauteed onion and jalapeno, and let it simmer for awhile.
Normally she purchases Talapia fillets, but since the store was out, she bought a new white fish, called swai, that she’d been wanting to try.
She mixed up equal parts of flour and cornmeal, with some special garlic salt/pepper in a plastic bag, and dipped the fish fillets in egg and milk, tossed them into the bag to coat them. We heated a few tablespoons of olive oil in a large cast iron skillet, and then fried the fillets, turning them several times until they were flaky on the inside and crispy on the outside.
Pam taught me a fun way to prepare the wheat tortillas, by placing them directly over the gas flame of our propane range, and flipping them several times. I’ll definitely be doing them that way from now on!
Now, the fun part was gathering around the table as Pam instructed us in the proper assembly of a fish taco!
First you place a tortilla on your plate, and spread a strip of beans, then cut the fish fillet in pieces and place them right on the beans, then squeeze fresh lemon over the fish, before topping with coleslaw and a dollop of mayo. (Marc put straight coleslaw salad on his). Then add some more fresh squeezed lemon juice, and some fresh salsa, some cheddar cheese, and then eat it if you can fit it into your mouth!
Part of the fun is using fresh-squeezed lemon juice. In Southern California they grow fresh. . . Pam usually puts them in the microwave for thirty seconds to help the juice flow better. We just cut them in wedges, and squeezed a lemon wedge straight over our taco.
Yum! It was delicious! For those who like their food separate, with carefully defined boundaries on their plate, you can serve them the fish fillet with coleslaw salad and beans on the side. And like Carl, they can spread butter on their tortilla, roll it up, and enjoy it that way!
Via con Dios,
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