My Fish Taco Recipe varies from Bobby Flay‘s, so check them both out!!
IF you missed the Preparation start to these Fish Tacos, click here!!
So, the Onions for the Fish Tacos are mellowing in Red Wine Vinegar…
The Fish is marinating in its wonderful little concoction…
The Mexican Cream is done…
The Avocado is diced…
And I’m NOT making fresh salsa today…
We love a really great one from Publix that I always have on hand as a snack for the boys… I’m using that on the Tacos today!!
And I have picked some Cilantro leaves for garnish and shredded some Chinese Cabbage 😋
To cook the Fish:
Heat a non-stick shallow frying pan on medium high heat…
When it’s really HOT… in goes the Fish… no more Oil needed… just tip the rest of the Marinade into the pan…
Cook for 4 minutes on one side without touching them… just season with some Sea Salt…
Then turn and do the other side for 2 minutes…
DONE!!
Transfer to a plate…
And using 2 forks… separate the Fish as it naturally comes apart into flakes…
Get you Tacos out of the pack…
Wet a sheet of kitchen roll (paper towel)… like Bounty… one doesn’t disintegrate on contact with water !!!
Place all 8 Tacos on top of the sheet on a plate and put another wet sheet on top!!
Microwave for 1 minute on high (that was the packet instructions to the Corn Tacos I bought)…
Start to fill…
First the Fish…
Then the Red Onion…
And Cabbage…
Top that with Avocado…
Then Salsa… and a squeeze of Lime…
Now THIS is the Sauce I like on MY FISH TACOS… yes, a Japanese Dipping Sauce 😝
Strange, I know, but I LOVE it… it’s the one they have at Hibachi Restaurants with their Shrimp and Steak!!!
BUT for s more Mexican finale…
Dollop the Mexican cream on top… and garnish with the other half of the Lime and some Cilantro leaves…
They went down well this lunch time, I must say!!! 😊
