Fish tacos & guacamole!

I’ll be upfront when I say that I feel a little silly offering a “recipe” for fish tacos, especially one this simple.  To compensate, I’m also going to share my easy-peasy weeknight guacamole recipe.  This is all really straightforward and quick and you could probably figure it out for yourself, but if you are like me, sometimes just seeing an idea to mix up the dinner rotation is useful. 

Can we talk about fish tacos for a minute?  These things have so. much. potential.  And yet, they fall flat all together too often.  Though most white fishes have a fairly delicate flavor, they can stand up to a lot – toss some spice in and let the contrast in flavors enhance both of them.  Stop selling fish short! 

I used Old Bay, applying the ”if it ain’t broke…”  rule.  Could we get fancier?  Sure.  But I walked in the door tonight and I was hungry.  I wanted quick, delicious, warm food and these delivered.  The thing about fish is that it goes from frozen to the dinner plate really quickly – it thaws quickly in a water bath, and it cooks quickly.  So, without further ado:

Fish tacos!  (I feel like tacos! always has an exclamation point at the end.  Go with it.) 

I made this just for me – so I just thawed one fillet.  Feel free to increase the recipe based on how many people you have.

 Fish:

1 cod fillet (or tilapia, or snapper – your favorite fish!)

1.5 Tbsp flour

1 tsp Old Bay

1 Tbsp peanut oil

 Thaw the fish fillets and cut into pieces.  Pat dry with a paper towel.  Mix the flour & Old Bay together on a plate and dredge the fish in the flour mixture.  Heat oil in a pan over med-high heat.  Place the fish into the oil (it should sizzle!) and cook until golden brown (~3-4 mins), turn over and brown on the other side until the fish is done. 

 

Weeknight Guacamole

1 avocado

1 thin slice of red onion, chopped fine

1 Tbsp fresh cilantro, chopped

1/8 tsp garlic powder

pinch of salt

small pinch of cayenne powder

lime wedge

Scoop the meat out of the avocado and into a bowl.  Add the onion, cilantro, garlic powder, salt and cayenne.  Mash together until well combined.  Squirt the lime wedge over the guacamole and give it a stir.  (This adds flavor & helps to prevent it from turning brown in case you have leftovers.) 

Fixin’s

2 tortillas per person

sour cream, grated cheese, lettuce, tomatoes, etc.

Build your tacos as you see fit!  Full disclosure – I’ve made this twice in the last week.  One night I had tacos as tacos, the other night I made a salad and put the fish on top.  Both were delicious and satisfying.  The Old Bay gives the fish a nice kick and the fresh guacamole is a nice, cool treat.  And now, if you’ll excuse me, there’s still a bit of guac sitting in a bowl in my kitchen that I’m going to eat with a spoon.  You know you would eat it too.  :)

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