Fish Tacos were calling my name!! Here is the prep and next will come the finish post!!
All inspired by Bobby Flay, but my recipe is at Jane’s Fish Taco Recipe…
I saw some fresh Cod this morning… that inspired me to make Fish Tacos ON THE SPOT…
So, I googled Fish Tacos and loved the look of Bobby Flay’s recipe with Red Onion…
Here I add a couple of things, but on the whole I set about using the basic ingredients from his recipe…
😋
Wash fresh Cilantro (Coriander)…
Finely slice half a Red Onion…
Submerge it in a cup and a half of Red Wine Vinegar…
A simple way of measuring a cup and a half of something without getting 2 measuring cups dirty is either use 3 half cups 😝
OR… 1 cup and then for the half cup pour in ABOUT half a cup… and eyeball it, then tip the cup on an angle…
If the liquid touches the bottom edge and the top edge at the same time… THAT’S half a CUP 😃👋👋👍
Leave the Onions to soak for 30 minutes or longer…
Measure out 1/2 cup of Olive Oil…
Into which put 1 1/2 Teaspoons of Chili Powder…
1 1/2 Teaspoons Oregano…
1/2 Teaspoon of ground Cumin Seeds…
Small handful of chopped Cilantro leaves…
And give it all a mix!!
Put your beautiful Cod in a shallow dish cut in 4 pieces…
Spread the Marinade over it…
Coating both sides really well…
Leave to one side…
Make your Mexican cream…
One cup of Cream… and one cup of Sour Cream…
A good pinch of Salt…
Mix…
Prepare chopped Avocado…
Cut all the way round and open…
Bring a sharp knife down in the middle of the stone…
TWIST the knife…
And the stone will pop out!!
This is BY FAR the safest way to do this!!
Dice the Avocado still in its skin…
Pop it out with your thumbs… it will still need a little chopping, but this is the fastest way to get this job done!!
Take off some outer leaves of a Chinese Cabbage or Nappa Cabbage… and shred a bit of it!!
Pretty much you are now prepped…
Time to cook and assemble!! Go to Fish Tacos – Cook and Assemble…
