I know this is supposed to be a gardening blog, and I try to limit myself to posting recipes that are composed largely of produce from my garden, but I can’t resist sharing this recipe for fish tacos. They are so very delicious that I want everybody to try them!
I can hardly wait until I can make them using fresh ingredients from my garden – right now the only home-grown ingredient I can muster up is the pickled hot peppers, about two tablespoons worth of home-grown.
1-1 ½ lbs fresh boneless fish, cut into strips – I usually use sole but any whitefish will do
Flour, seasoned with a little sea salt and freshly cracked black pepper
Butter, or olive oil – please don’t desecrate the dish with margarine
Red onion, about 2/3 cup finely diced
Cilantro, about ½ cup, chopped
Juice of half a lime
Pickled hot peppers, about 2 tbsp, diced
½ cup mayonnaise
Cumin to taste
Crunchy taco shells or soft tortillas – whichever you prefer
Rinse fish, cut into strips (I use scissors) and dredge in seasoned flour, pan fry over medium heat in butter or olive oil (or a mixture) until golden – don’t overcook!
Mix onion, tomato, cilantro and lime juice for an intoxicating pico de gallo to spoon over the fish – the fragrance of this stuff makes me swoon!
Stir the pickled peppers and cumin into the mayo – makes a piquant dressing for your taco
Use the grated carrot and shredded cabbage to add crunch, colour and more fresh flavours
I like the crunchy taco shells but the rest of my family prefers a soft taco – we agree to disagree, but we all love this dish!
These fish tacos contain few ingredients, prepared simply, and this allows the flavours to sing. The dish is, however, only as good as the ingredients you use so make sure your fish and all the veggies are as fresh as possible.