Fish Tacos for a busy weeknight

Just like pasta, tacos (not tied to Tuesday) is a weekly affair here. As we make tacos often, I came up with a toddler-friendly weeknight fish tacos recipe that we use once a month. We order these items through BJ’s Wholesale Club on same-day delivery. They also have in-club pickup and curbside pickup. Shop at BJ’s!

Made with items readily available everywhere, these tacos are crowd-pleasers as well. Buttermilk marinated fish (the same recipe for shrimp) is coated with flour and spices, pan-fried to golden. We use flour tortilla (which is against the norm) as Anouk, and my parents are not that much into corn. Their family size packs help us to keep the food budget at bay.

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Tortilla + fish or shrimp + shredded cabbage+ fresh salsa + my secret sauce and lime juice. Well, it’s simple but holds bold and robust flavors.

I am sharing a detailed recipe for creating the spice blend to batter to my secret sauce at my blog.

Fish

• 2 pounds Wellsley Farm white fish, cut into 2-inch (tall) by 1-inch piece (wide)
• Wellsley Farms Uncooked Shrimp (optional as a side or for variation)
• 1 cup milk (or buttermilk)
• 1 cup or more flour
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper (or chipotle pepper)
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Canola oil to fry

1. In a bowl, mix the flour, cumin, cayenne pepper, garlic powder, salt and black pepper.
2. Pour the milk into another bowl and place the fish into it.
3. Pour 1/4 cup of the oil into a frying pan and place over medium-high heat until it shimmers and is about to smoke.
4. Remove the fish pieces from the milk and coat them lightly with the flour mixture, shaking to remove excess. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a paper-towel-lined plate. Repeat with the remaining fish.

Cilantro-lime crema

• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1/4 cup cilantro, finely chopped in a blender
• 1 clove garlic, finely chopped in a blender
• 1 lime, zested and juiced
• Salt to taste

Place all of the ingredients in a blender or food processor and blend until smooth.

Fresh Tomato Salsa

• 1 tomato, chopped into 1/4-inch size cubes
• 1 Wellsley Farms Red Onion, chopped finely
• Cilantro roughly chopped
• Salt and lime juice to taste
• 1 pinch ground cumin, or more to taste

Place all ingredients in a serving bowl and mix together with a spoon.

Tacos (Serves 4)

• 8 soft tacos
• 2-4 fried fish pieces per tacos
• 1/4 cabbage, finely shredded
• Cilantro-lime crema
• Fresh Tomato Salsa
• 1 avocado
• 1 lime, cut into wedges
• 1/4 cup cilantro, chopped
• Wellsley Farms Finely Shredded Mexican Cheese (optional)

1. Heat a skillet over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
2. Fill each tortilla with 3 pieces of fish followed by a pinch of cabbage, tomato salsa. Drizzle with the crema. Serve 2 to 3 tacos per person, with lime wedges, cilantro and avocado on the side.