Thursday, June 18, 2015

Fish Taco's

Mexican is one of my family favorite cuisine. The basic native foods are beans, corn and chili peppers. Other than these Avocado's, squashes  and tomatoes are also the native ingredients. Breakfast is generally heartier than in other countries and can consist of leftover meat in broth, tacos, enchiladas or meat with eggs. This is usually served with beans, white bread or tortillas and coffee or juice. 

One of the best known street foods of Mexico is the taco, whose origin is based on the Pre-Hispanic custom of picking up other foods with tortillas as utensils were not used. Tacos are not eaten as the main meal, they are generally eaten before midday or late in the evening.  Just as any other food stuff can be wrapped in a tortilla, in mexico it varies from rice to meat, vegetable, cheese or with plain chile peppers or fresh salsa. 

You might have understood by now that today's post is about the Mexican food. My theme for the 3rd week of BM 53, is "Tortilla Based Dishes". So for next 3 days I will be posting dishes made with tortilla. For day 1, its my favorite Fish Taco. Crispy fried fish served with avocado, seasoned veggies, cheese and purple cabbage. Nice and crunchy fish taco is perfect to have for breakfast, mid day snack or for lunch or dinner. 



Ingredients:

Soft Taco's  4
Fish fillets 2
Corn flour 2 spoons
Salt to taste
Pepper powder 1/4 spoon
Egg 1
Paprika / chili powder 1 spoon
Oil for shallow frying
Onion chopped 1/4 cup
Tomato chopped 1/4 cup
Purple cabbage / red cabbage grated 1/4 cup
Lime juice 2 spoons
Avocado 1
Mexican blend cheese 1 cup


Preparation:

Wash and cut fish fillets into 2 inch long pieces.
Add cornflour, salt, chili powder, and 1 egg to fish pieces.
Mix well and let it rest for 30 minutes.
Heat  few spoons of oil in a skillet. 
Place  4 to 5 fish fillets at a time on the skillet and shallow fry on both the sides till nice and crisp. 
Remove on to paper towel and fry rest of the fillets.
In a  bowl add chopped onion, tomato, cilantro, salt and pepper powder.
Mix well and keep side.
When ready to serve tacos, heat a non stick skillet and just cook the tacos for few seconds to soften.
Place the  taco on place and start assembling  the taco.
Place 2 pieces or more fish fillets, cut avocado pieces.

Now add some chopped and seasoned veggies.
On  top add some grated or chopped purple cabbage.
Finally garnish with Mexican blend cheese. ( I used taco cheese, which has a blend of shredded monterey jack and cheddar cheese)
If you like add some hot sauce or ranch or mayonnaise on top.
Serve immediately.


Check to see what my fellow bloggers are cooking for BM 53.

16 comments:

Srivalli said...

I have always stuffed the tacos with beans, other options sounds so interesting..good one..

vaishali sabnani said...

Awesome , tempting clicks Sushma.

Priya Srinivasan said...

Pictures look very crisp and tacos make a great meal with a variety of fillings!!

Sapana Behl said...

Very interesting tacos.Looks nice..

Usha said...

We picked the same themes. Even I am doing dishes with tortillas for this week. Even I have tacos on the menu but not with fish though. Tacos are colorful and inviting. Nice presentation.

Varadas Kitchen said...

Nice pictures, looks so colorful!

praba bubesh said...

fried fish in tacos..sounds very tempting to me..

Priya Suresh said...

Fish tacos looks fabulous and makes me hungry..I dont bother to have them rite now.

The Pumpkin Farm said...

would love to dig into this

Sowmya :) said...

Looks very tempting and wonderful

Chef Mireille said...

these fish tacos were perfectly executed!

Archana Potdar said...

Thes look yum. I love the pics.

Sandhya Ramakrishnan said...

Lovely taco recipe!

Ruchi Indu said...

perfect fish tacos

Pavani N said...

Fish tacos are quite famous and yours look great.

sneha datar said...

I love fish tacos and these look delicious.