Da Bomb Fish Tacos

Absolutely the best fish tacos ever, and I'm not just saying that. I have tried a few. In Mexico, US and Canada. I like these best. So much more than the sum of its parts.

 Smokey, spicy, tangy, crunchy, creamy. Yummy!  

Start by assembling the spice rub for the fish. You can prepare this rub in advance, if you like. Or even prepare a triple batch and keep it in a jar. Combine everything, salt, pepper, cayenne, smoked paprika, oregano, garlic powder, and cumin. Set aside.

Smoked paprika is with looking for. I found mine at Winners. It imparts a pleasant, smokey quality to the fish, almost like they have been grilled over a wood fire. If you can not find smoked paprika, substitute it with regular paprika.

Next step. Prepare the slaw. Finely shred 3 cups of green cabbage. Coarsely chop 1/2 cup cilantro. Combine cabbage and cilantro into a medium bowl. 

Prepare the dressing for the slaw. Combine 1/4 cup fresh lime juice, 1 teaspoon of honey and 1/4 teaspoon of salt. Pour dressing over the cabbage and mix well. Cover and refrigerate until you are ready to assemble the tacos. The cabbage will wilt slightly, this is normal.

Prepare the spicy mayo. Combine mayonnaise(I like Hellmann's), garlic, cumin, chili powder, lime juice, honey, Frank's hot sauce, salt and pepper. Mix well. Refrigerate until ready to assemble. I like to put my spicy mayo in a squeeze bottle. This mayo will keep for a week in the fridge.

Sometimes I like to make shrimp tacos.

I like to use peeled and deveined shrimp. Thaw the shrimp overnight in the fridge. Rinse shrimp with cold water and drain well. Pat dry with paper towel .

Use any mild flavoured with fish. I like Hake, it kind of reminds me of cod. Thaw fish overnight in the fridge. Use fresh fish if you wish.

I like to cut the fish fillets in half so that one half is used for one taco.

Coat the shrimp with a bit of canola oil and sprinkle generously with the spice mixture.

Coat the fish fillets with a bit of canola oil and sprinkle generously with the spice mixture.

Bake the fish/shrimp at 400 degrees for 10-15 minutes or until the fish flakes easily and is opaque. Be careful not to over cook.

Assemble the taco. I like to pass bowls of chopped avocado, finely chopped red onion, cilantro and extra lime.

Everyone can assemble their own and make it the way they like it.

I like mine loaded

Roll it up.

 Nom, Nom, Nom!

Watch me make them on You Tube

Slaw
2-3 cups shredded green cabbage
1/2 cup roughly chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon honey
1/4 teaspoon salt

Smokey spice rub for fish
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper(optional)
1/2 teaspoon smoked paprika(use regular paprika is you cannot find smoked)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cumin

Spicy Mayo
1/2 cup mayonnaise (I like Hellmann's)
1 clove garlic
1/4 teaspoon cumin
1/4 teaspoon chill powder
1 tablespoon 'Franks' hot sauce(or more if you wish)
2 tablespoons lime juice
1 teaspoon honey
1/4 teaspoon salt

10-12 8inch flour or corn tortillas
5-6 fish boneless, skinless, mild flavoured fish fillets(cod, sole, Northern Pike, etc) or substitute
 300-400 grams peeled and deveined shrimp for the fish. Thawed, drained and patted dry.
2 tablespoons canola oil

1/2 cup red onion, finely diced, in and individual bowl for passing
1 avocado chopped, in an individual bowl for passing
1/2 cup fresh cilantro. in an individual bowl for passing
lime wedges, in an individual bowl for passing

Make the slaw- Combine lime juice, honey and salt. Stir well to dissolve the salt and honey. Pour over cabbage and cilantro. Toss cabbage with the lime dressing. Cover and refrigerate until ready to serve.

Make the spice rub-Combine all ingredients. Set aside. Can be made many days ahead and kept in a covered container

Make the spicy mayo-Combine all, cover and refrigerate. Mayo will keep for a week in the refrigerator

Cook the fish-Cover a baking sheet with foil and parchment. Cut the fillets in half if the are large. Brush the fish with canola oil. Sprinkle the spice mixture on both sides of the fish. Rub the mixture into the fish and let sit for five or ten minutes at room temperature. Bake the fish in a 400 degree oven for 10-15  minutes or until it flakes easily. Do not over cook.

Assemble the tacos- I like to pass bowls of chopped onion, avocado, cilantro and lime, so that everyone can customize their own tacos.
This is how I make mine. On a tortilla layer, avocado, onions, fish, slaw, cilantro, spicy mayo, fold, eat, nom nom nom.

Watch me make them on You Tube

Fish Fillets in Parchment

My family loves fish. This is a mild flavoured fish dish that seems to appeal to small people. I hope you give it a try. Another one dish meal, its quick to put together and clean-up is a breeze.

Start by softening the carrots, onions, and celery in a bit of olive oil. I like to julienne the veggies. You can cut them however you like.

Cook them for five or ten minutes. They don't have to be completely cooked as they will be cooked some more in the oven.

Once the veggies are tender. Place about 3/4 cup onto a 9x13 piece of parchment.

Place a thawed fillet on to of veggies. You can use any fish that you like. This is sole. It is a very thin fillet which is why it only takes 10-15 minutes to cook. If you have a thicker fillet you will have to cook it a bit longer. Season with salt, pepper, and paprika. You can add some lemon pepper or pickled lemon if you would like.

.

Add some uncooked asparagus spears. A splash of white wine and a small square of butter.

First fold the paper in half. Then make small folds starting at one side and going to the other side. You will have a rough semi-circle in the end. Follow the instructions on the video below.

Put all of the packages onto a sheet pan and put into a 400 degree oven for 10-15 minutes. The packages will puff up a bit because of the steam and the parchment paper will become a little brown on the edges.

Open the packages carefully. They are hot and full of steam.

Voila! a Healthy, nutritious, easy supper. My guys love this dish. Serve with rice of you wish. We usually have it with a side salad and skip the carbs. You can broccoli instead of asparagus.







Fish Fillets in Parchment
5 Frozen sole fillets, thawed (substitute with any fish that you like)
2 ribs celery, julienned
4 carrots, julienned
1 large onion, julienned
2 tbsp olive oil

Season each fillet with salt, pepper, paprika, lemon pepper or pickled lemon, finely minced( see description at the bottom of recipe)
1 tbsp dry white wine per package
1/2 tsp butter per package

1 bunch asparagus(can substitute broccoli)
Parchment paper torn into 9x13 rectangles

Saute carrots, onions, and celery in oil for five to ten minutes. Place about 3/4 cup carrot mixture onto one end of parchment rectangle. Put fish on top of carrot mixture. Sprinkle salt, pepper, paprika and lemon pepper onto fish. Put 4 or five asparagus spears on top of fish. Gently pour wine over top of asparagus and, lastly place the tablespoon of butter on top of asparagus. Fold the paper in half and fold to seal as described in the video. Place package onto a sheet pan and put into a 400 degree oven for 10-15 minutes. Let packages sit for a few minutes and then cut them open, carefully. They will be filled with steam.

Fish Tip- If your fish has a fishy smell after thawing soak it in some milk for a bit. The smell should be better after that.


Pickled Lemon- my new favourite thing. It comes from the middle east where it is used as a condiment and a flavouring for a variety of dishes. Very easy to make and it lasts for months in the fridge. All you need is organic lemons, a glass jar and coarse sea salt. Cut the lemon into eighths. Put a half inch of salt into the bottom of the jar. Put the lemon slices onto the salt. Layer the lemons and salt into the jar. Press the lemons until the juice rises above the lemon. You may need to add more juice. Keep at room temperature for three weeks making sure that the lemons are covered by the juice at all times. After three weeks put the jar into the fridge. They will keep for months. I like to discard the pulp and rinse well with water. Chop the rind very finely. Especially good on grilled chicken and fish dishes. Use it wherever you want a salty lemony punch.
Video tutorial coming soon.