Inspired by my recent trip to TX and all the amazing tacos involved, I decided to try my hand at some in my own kitchen (PS big props to A and Z for the breakfast tacos at the end of your wedding! Perfection!) Here’s how easy it is—
I like to stock up on frozen tilapia from Trader Joe’s because it is healthy and easy when you’re stressed for a midweek meal. I took out a pack of three (plenty for leftover lunches the next day) and let them defrost. Once ready I did a double dip— once into a bowl of milk seasoned with hot sauce, salt and pepper, next into a 1/2 and 1/2 mixture of flour and bread crumbs (cornmeal would have been perfect though), seasoned with paprika, garlic powder, and chili powder.
Meanwhile, fish cooks best if the pan is super hot. Adding a splash of olive oil to the pan allow it to heat up. Add the fish to the pan and cook until done, a few minutes on each side (fish will flake easily when finished). After you remove fish from the pan squeeze a quarter of lime over each piece of fish.
While I was making the fish Slip was working on some accoutrements, including a salsa of corn, diced tomatoes, diced jalapenos and lime juice (easy peasy). Using an immersion blender I made an avocado crema with one avocado, some lime and lemon juices, and a little hot sauce.
Slip warmed up some corn tortillas in a pan (Amelia vows that corn over flour is the way to go) and then it was time to make tacos! Spread the crema on the bottom of the tortilla, followed by greens (cabbage would be great if you have it on hand), fish, corn and tomato salsa, and hot sauce. Deliciosa!
EDIT: I made these again Saturday night with Slip’s mom and used cornmeal instead of breadcrumbs— major improvement!! I loved it and definitely recommend using cornmeal if you have it on hand. Yum!