Saturday, September 26, 2009

Fish Tacos by Ashley

Jeremy and I love Fish Tacos. It is a good thing because they are HUGE in Austin, so are breakfast tacos, but that is for another post. Anyway, these were easy and yummy. They weren't as good as our favorite at Berryhill, but they are still pretty good.

*I got this recipe from a friend (I say friend even though I have never met her. We know her husband from college, but I just know I like her), she does a foodie friday on her blog and I pretty much have stolen all of them, and will post them, but I we don't post anything we haven't made or tried yet.

flour tortillas
shredded cheese
slaw (cabbage, olive oil, vinegar, sugar, salt, pepper, mayo, honey mustard dressing)
fish batter mix

1. Thaw your fish. I used individually sealed Tilapia.
2. Make your slaw: you could use any slaw and it would be good, but this one is simple and good. This is per 1 cup of slaw. I made 4 cups, because I plan on eating it with a couple of other meals (ex. slaw turkey dogs).
Slaw: 1 Tbs mayo and honey mustard dressing. 1/2 tsp salt, pepper, sugar. Tbs olive oil and whisk. Add cabbage and let sit in fridge for a little while.
3. Heat your skillet to medium with vegetable or canola oil. You can dip your fish in milk then the batter, but my fish was already wet, so I just dipped it right in the batter. It only takes a few minutes. When finished place on a paper towel to absorb extra oil.
4. You can use whatever items on your fish taco you want. We did cheese, slaw and fish.

*I wasn't sure if my 2yo would like them, so I made him a cheese quesadilla. He ended up eating the fish. He loved it.
*You don't have to batter your fish. You could bake or grill it with the right seasoning and it would be good also.