Taco Tuesday

The term Taco Tuesday has become so popular on the social media food groups so I decided to introduce it into my family for Tuesday night dinners. We have made all kinds, from deli and coleslaw tacos to pizza tacos, but the favorite is when we use fish. I set out a few filling choices for my kids to put inside their tacos so it can become uniquely their own (works well for picky eaters). Inside your warmed corn tortilla (gluten free is always a bonus) you add in your fish fried or grilled then fill it with your favorite choices of fillings.


fried fish (see recipe below)
pickled onions (see recipe below)
avocado cream sauce (see recipe below)
homemade cabbage slaw (see recipe below) or store bought
shredded mozzarella by Les Petetes Fermieres
lime wedges
8-10 corn tortillas

Fried Fish:

1 1/2 pounds flounder, salmon or tilapia (make sure the fish is thin)
1- Tablespoon chili powder
1 teaspoons cumin
1 teaspoons garlic powder
1 teaspoons onion powder
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
2 eggs
1 Tablespoon milk (can substitute soy milk)
1 cup panko breadcrumbs
½ cup course ground yellow cornmeal
1 cup plain flour
Canola oil

Combine the panko crumbs, cornmeal, and spices in a shallow dish. In another shallow dish, whisk together the egg and milk. In a third shallow dish add the plain flour. Line up all 3 dishes.
Dip each piece of fish in each of the bowls coating it well: First the flour, then the egg and finally the panko crumb mixture. Make sure to shake off each piece of excess mixture.
Set the pieces aside in a single layer until ready to fry.
Heat about 1/4-inch of canola oil in a large pan over medium-high heat (360°F).
Working in batches of 2-3 pieces of fish so you don’t crowd the pan, add the fish carefully to the hot oil and fry until the coating is crispy and the fish is cooked through, 2 to 3 minutes per side.
Drain on paper towels and transfer to a serving platter.

Pickled Red Onions:

2 large red onion, peeled, halved, and thinly sliced
1 cup cider vinegar
1 tablespoon balsamic vinegar
1/8 cup granulated sugar
1 heaping teaspoon kosher salt

Place all the ingredients in a glass jar and keep in the fridge until ready to use. The longer you store the red onions in the pickling liquid, the more intense the flavor gets. Since the onions are sliced so thin, you can start using them after 30 minutes of marinating.

Avocado Cream Sauce:

2 Haas avocado, ripe
1 jalapeño pepper
juice from 1 lime
1/2 cup milk
1/4 cup sour cream
1/2 handful of cilantro
1/2 teaspoon Kosher salt
½ teaspoon cumin
Sriracha hot sauce, to taste

Place all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed.

Cabbage Slaw:

1 16 oz package shredded cabbage
1 jalapeño peppers, seeded and chopped
1/4 cup fresh cilantro, chopped
2 tablespoon sugar
2 tablespoons vegetable oil
2 tablespoons freshly squeezed lime juice

Mix all ingredients together. This slaw tastes better the longer it sits and can be made 1 day in advance and stored in an airtight container in the fridge.

Fish Taco Assembly:

Preheat the oven to 300°F. Tightly wrap the tortillas in aluminum foil and place them in the oven to warm.
Remove the tortillas from the oven and place on a serving plate.
Top each tortilla with fried fish then top with the pickled red onions, avocado cream sauce, cabbage slaw and shredded mozzarella.
Serve with lime wedges and enjoy!