Sunday, July 26, 2009

Craig Cooks Fish Tacos

Anything that involves jalapenos is okay by me. Honestly, I've never made fish tacos before, only ever ordered them in restaurants. Craig tends to order red meat when we go out since I don't cook it at home, so I don't think he's ever had them. I was surprised at the amount of people who had never even heard of fish tacos before.

This week Craig practiced much safer chopping skills. Look at that with the fingers tucked and everything. I'm happy to say the splint is gone and there's barely a mark left from the Great Knife Incident of '09.

When I first saw that you just threw the onions, jalapenos and fish into the pan with a tablespoon of water I was concerned that we would end up with one giant stuck to the pan mess. I guess I don't know so much about cooking then because it wasn't even close to sticking.

Yummy tortillas and salsa from Culinarium.

Pretending to be happy about cooking.

Condiments. Really quite needed since the fish is kind of bland. I found the inclusion of cucumbers weird, but I was wrong, they totally made the taco.

They were messy, as tacos often are - but delicious. The salsa was amazing and the fish was soft and moist. We could have used more and/or larger tortillas, but otherwise perfect.

Adapted from "Fish Tacos" - New York Times

Fish Tacos

Yield 4 servings

Time 20 minutes

  • 1 medium onion, roughly chopped
  • 1 jalapeƱo, stemmed and roughly chopped
  • 1 1/2 pounds cod or other thick white-fleshed fish fillet
  • Salt and freshly ground black pepper
  • 12 6-inch corn tortillas, or 8 12-inch corn or flour tortillas
  • Fresh salsa
  • Hot sauce or chili paste (optional)
  • Sour cream or grated cheese (optional)
  • Chopped lettuce, tomatoes, cucumber and cilantro sprigs (optional)
  • Lime wedges
  • 1. Put onion and jalapenos in nonstick skillet. Add 1 tablespoon water and the fish; sprinkle with salt and pepper. Cover and place over medium heat. Cook about 6 minutes, or until the fish is done.
  • 2. While the fish cooks, heat the tortillas. Toast them in a skillet, one at a time, over medium heat, flipping once or twice until hot, a minute or so. Or heat in a microwave, a half a dozen at a time wrapped in a slightly damp towel, for about a minute.
  • 3. To serve, put a portion of the fish along with a bit of the onion and jalapeno in a warm tortilla. Top with salsa, hot sauce, cheese or sour cream and vegetables. Squeeze lime juice over all. Repeat with remaining tortillas.

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