FishTacos

A Brief Fish Taco Vacation

In the 7 months that we have started Quinn Popcorn I have yet to take a break. Yes, I stop for American Idol, for brief walks, and for an occasional dinner at the kitchen table, but I have yet to take a real break.  This is the first time I have gone more than 3 hours without firing off dozens of Quinn Popcorn emails, making phone calls like a telemarketer, or researching the far corners of the food industry.

 


So when Coulter was out of town at his friend’s bachelor party, and one of my best friends came up for a visit, I decided it was going to be a Quinn Popcorn vacation for me. (Although we did taste a bunch of recipes and talked about the business a lot.)

 

The much-needed vacation was spent eating, drinking, playing with Quinn, and watching ridiculous TV shows. On Saturday night we made fish tacos and fresh corn tortillas on the tortillas press Coulter gave me a few months ago. This recipe has become a staple in our house because it’s so easy to prep, fun to make, and delicious to eat. Not to mention it makes us feel like we are on vacation somewhere warm and sunny.We also found a really good wine called Steak House. I suggest picking it up. It’s a great Cabernet for under $12 dollars. Really smooth and oh so easy to drink….

 

So, to extend my Quinn Popcorn vacation even further, I have decided to include the fish tacos recipe below and pick back up with our regular Quinn Popcorn posts on Wednesday.

 

Fish Taco Vacation-This recipe serves 2, but you can easily double or triple it to serve more people.

 

The Fish:
1 pound of wild caught white fish. (We used hake, but cod or tilapia works great as well.)
– drizzle about 1/8 cup of canola oil on top, a squeeze of fresh lemon, a couple of dashes of sea salt, a pinch of crushed red pepper flakes, and throw it in the oven for about 25 min, or until flaky, at 375 degrees.

 

The Salsa:

1 almost ripe avocado- chopped
1/2 cup shredded green cabbage
1/4 cup of red onion- finely diced
1 very ripe mango-chopped
1 large handful of chopped cilantro
1 lime- squeeze
1 tbs of canola oil
sea salt & black pepper to taste

Put all of the salsa items into a bowl and toss until everything is coated. I usually like this to sit so it has time to marinate for 30 min or so.

 

Homemade tortillas:
Pick up a bag of corn masa at your grocery store. Whole Foods sells it and I believe Stop & Shop does too. Follow the recipe on the back.
If you have a tortilla press line it with parchment paper and start with golf ball sized dough balls. If not, you can always roll them out by hand, but is kinda a pain. The tortillas go on a grill at high heat with a little bit of oil. It takes about a minute per side and when everything is perfect they puff up. Mine rarely puff. If you don’t want to bother with this, you can always take the easy route of purchasing already made corn tortillas at your store. Just stick them in the oven to quickly warm them before serving.

 

Plating:
Take 3 tortillas and put them on a large plate, put some fish on top, and add some of the avocado/mango salsa mixture.  Finish with some hot sauce or sour cream, and a squeeze of fresh lime juice.

 

Make sure you have napkins as this gets pretty messy!

COMMENTS

  1. Wynnie wrote:

    I wish I could have been there w/ you two lovelies to enjoy some fish-less tacos! Beautiful food pic 🙂

COMMENT