So I wanted to make some fish tacos for dinner but didn’t know where to begin. The only thing I had in my back pocket was that I was very well versed in fish tacos. I knew I needed some
- Aioli Mayo
Full disclaimer. I don’t live on a farm with fresh vegetables or meat. I’m not a vegan. I’m just a normal guy who tries to be healthy all the time but who also loves chips and beef jerky and instant noodles. This recipe is just something I made up and is just meant to be delicious and easy enough for the normal person who doesn’t have access to fresh truffles from France(which would probably be gross in this recipe). I use packaged stuff all the time and this recipe has fresh ingredients but it also has processed stuff off a grocery store shelf. It’s meant to be an inspiration to anyone who wants to make a delicious dinner that won’t take a long time and has run out of ideas. Hope you enjoy it. Actually, I hope you make it better.
- Couple filets of Fish (I used frozen basa, thawed)
- Fajita powder (Or make your own!)
- Soft Tortillas (store bought)
- 2 Large Field Tomatoes
- Half a Purple Onion
- Small bunch of Cilantro
- 4 or 5 Slices of pickled Jalapeno peppers from a glass jar (not the canned stuff)
- Jalapeno pickle juice
- Lime Juice (two wedges that you could fit snug into a corona)
- Package of Coleslaw veggies (cabbage, red cabbage, carrots)
- 2-3 Tablespoons of corn (I just use frozen stuff; optional)
- Half an avocado (optional)
- Half a Red Pepper (optional)
- Half a Yellow Pepper (optional)
- 2 Tablespoons of Mayonnaise
- Garlic glove or garlic powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Cajun Spice
- Olive Oil
Thanks to my friend Allen Ta for giving Jenny and I the run down on how to make an awesome pico de gallo. I added jalapenos and more importantly jalapeno pickle juice to the recipe.
- Chop up the tomatoes into 1 cm x 1 cm squares
- Dice up the red onion into even smaller squares
- Chop up the Cilantro into small pieces
- Dice up the pickled Jalapenos
- Add all the chopped up ingredients into a big bowl to mix
- Add the corn
- Pour about a tablespoon of pickle juice from the jar into the bowl
- Add some lime juice (a small squirt or 1 wedge)
- Salt and Pepper to taste
- Mix it all up
Firstly, I want to mention that for fish tacos, you’re supposed to use a good flaky fish like cod or mahi mahi tuna. I didn’t have any of that so I used basa, which isn’t flaky in the slightest. Still delicious. Also, I used fajita powder cause I had some and didn’t want to waste it. I’m sure you can use a mixture of garlic powder, onion powder, paprika, chili powder, cumin powder and maybe some turmeric if you wanted. The fajita powder worked perfectly fine.
- Generously sprinkle the fajita powder on both sides of the filets.
- Ready a pan with some olive oil
- Fry the fish for 4-5 minutes on medium heat one side
- Flip the fish and fry for another 2 minutes or so until the fish is cooked through and has a nice crispy brownness to them.
Aioli in the simplest description is just garlic mayo.
- In a small ramekin, add a few dollops of mayo.
- Crush and dice up a garlic glove and add it to the mayo (Or use garlic powder)
- Sprinkle 1/4 teaspoon of cajun spice
- Sprinkle 1/4 teaspoon of paprika
- Add a half wedge worth of lime juice
- Add about a teaspoon of olive oil
- Heat up some soft flour tortillas.
- Spread a nice thick layer of aioli in the center
- Add some chunks fish
- Add some coleslaw salad mix
- Add some fresh pica de gallo salsa
- and finally add the Avocado, red pepper and yellow pepper
I am fully capable of making a disaster experimental dinner, but this was not one of them. I was blown away at how good these were. Enjoy!