smilingrid: fish tacos

June 18, 2013

fish tacos

Yesterday, my aunt, uncle, and cousins came over for dinner. The boys were supposed to have soccer tryouts nearby, but a crazy thunderous storm kept them with us! Despite my mom being one of five siblings, my extended family is pretty limited.

By "limited" I mean that I have two cousins. Total.

Conor likes to pretend that he doesn't want my hugs, but it's okay. I'll keep his secret on the down low...that hugs are his favorite part of coming over! shhhhhh

Emma is a little mini-me. She gets bags of my hand-me-downs, we cook and bake together, we even look alike!

God, I love those kids. (Although, they're growing up super fast and it's freaking me out! Can I even call them "kids" anymore? I think they might be teenagers! *gulp*)

With four more mouths to feed, my mom and I decided to make a whole bunch of fish tacos!

This is another pinterest recipe (did you guys die of shock when my Dutch Baby recipe came from word of mouth instead of the internet?) and since we were feeding eight instead of four, we doubled the recipe below!

Fish Tacos
(with Mango Avocado Salsa)

1 Mango
1 Avocado
2 Scallions
1/2 Cup of Cilantro
2 Tablespoons of Lime Juice
1 and 3/4 Teaspoons Salt
3 Tablespoons of Cornmeal
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Pound of White Fish 
(we used Halibut but any would work)
4 Tablespoons of Canola Oil
16 Corn Tortillas
2 Jalapenos

1. Start making the salsa by taking your mango and cutting it almost in half around the pit. 
2. Cube the almost-halves into about 1/3 inch sections.

3. Turn the mango inside out and cut the cubes loose and let them run free into a large bowl!

4. Don't forget about the fruit around the edges of the pit, there are easily two strips of the same sized cubes to add to your salsa!

My puppy likes to be riiight underfoot when we cook.

5. Leave the mango to the side and grab and halve your avocado. You're going to want to cube the avocado around the same size as the mango and scoop it out using a spoon (unfortunately, they don't turn inside out... less fun but equally yummy)

6. Juice your limes and add to the salsa along with some salt.

7. It's starting to look pretty good, innit? Next, take your cilantro, clean it, chop it up, and dump it on top. My mom also added the whites of the scallions to the salsa!

8. Mix it all up and set it aside to let the lime juice enhance all those amazing flavors!

9. To make the breading for the fish, mix together your cornmeal, cumin, chili powder, and salt.

10. Take the halibut (or the other white fish of your choice), cut it up, and add it to the breading mixture.

11. Cap that container and shake it all up until the fish is well and evenly covered.

12. My lovely mom popped our fish into the refrigerator to wait until the rest of our party arrived in order to serve the tacos hot off the stove top!

13. Brush oil onto one side of each of the tortillas, pair them up un-oiled side together, and add to a medium-high heated pan. Flip them a couple of times and allow to cook until golden.

14. Remove your fish from the fridge and add them (along with lots and lots of olive oil) to the frying pan.

15. You can cook them as is, just in the olive oil, or you can get creative like we did by cooking the fish along with the jalapenos and scallions!

16. Now, it's time to plate it! Add about two pieces of fish to each tortilla then pass it down the construction line to the salsa.

17. Try to add equal amounts of mango and avocado goodness to your taco, fold it over, and you are good to go!

I bet you can guess what I like to put on mine! 
Go Sriracha! 

18. ENJOY!

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