Monday, July 12, 2010

Fish Tacos

Last week I mentioned that we made fish tacos as a frugal, but healthy meal. Here's the recipe for the fish, tortillas, and toppings for those interested. We really liked it and hope you do, too!

Fish Tacos
Serves 4-5

1 pound wild caught cod fillet (or other similar fish)
coconut oil (great for high heat cooking and yet healthy!)
fresh ground organic whole wheat pastry flour (you can substitute this with whatever you have)
fresh ground organic corn
1 egg, beaten
10 tortillas (see below)
cabbage or other chopped greens
green onions
cilantro cream sauce (see below)
lime wedges

Cut fish into taco size strips (a little over an inch wide and about 3-4 inches long). Combine the flour and corn in equal portions, then dip the fish in the egg and coat in the flour/corn mixture. I actually coated it in the flour/corn first, then dipped it in the egg, and coated it again in the flour/corn. 

Pan fry in coconut oil on medium high heat until the fish is flaky. Be sure to turn it once about half way through. Set aside. Assemble all ingredients in each tortilla. Serve with lime wedges as a garnish and for those who like a lot of zing! 

A great spot for fish tacos!
We enjoy eating all our meals on our porch in the summer! 

Homemade Tortillas

2-3 cups freshly milled organic flour (I use Prairie Gold - a hard white wheat)
1 tsp. salt
1 cup warm water
1/4 tsp. non-aluminum baking powder
1/4 cup olive oil

Combine dry ingredients and set aside. Add the water with oil in a mixer and then begin to incorporate the dry ingredients, kneading the flour until the dough is workable - do not let it get too stiff. Let dough rest for 10 minutes and then shape into balls about the size of a large walnut. Allow balls to rest another 10 minutes, then roll out into very thin circles or use a tortilla press. Bake on a lightly greased griddle until brown on both sides. Keep in a tortilla keeper or similar container with a lid to prevent them from becoming stiff and hard.  

We have a winner! Everyone loves the tacos!

Cilantro Cream Sauce

1/2 cup sour cream, raw yogurt that has been strained, or similar dairy product
1/4 cup lime juice (you may substitute lemon)
1/2 bunch fresh cilantro, chopped

Puree all ingredients VitaMix or a blender (I like mine with the cilantro still visible). Add salt and pepper to taste. Refrigerate about 1/2 hour until all the flavors meld together. This may also be made about a day ahead and stored in your fridge.


  1. Amy, I must confess. When you mentioned fish tacos, my first thought was "OH BLECH!" but they look really, really amazing! I really think I could get my kids to eat that. My big kid too!

    Aren't homemade tortillas the greatest thing ever????

  2. Andrea, I totally forgot that fish tacos are a big west coast thing! They serve them in the restaurants just about everywhere here. I didn't think I'd like them when I first tried one either, but now I love them! Let me know what the family thinks.

  3. I've never tried fish tacos either...and I live on the west coast! These look great, so it looks like we may have to add these to the menu!

    I love the cilantro sauce~I make this ALL the time. The flavors are so amazing together!

  4. Sounds delicious. Never tried that before and we live on the west coast in Canada.:-)

    Have wonderful week.

  5. Not sure I will ever try this, but, it does look good, and I am sure it is good, hugs my friend.

  6. I can't say I ever thought of eating fish tacos either. Chicken, beef, pork - but not fish.

    I've tried making tortillas but they look all misshapen (not round at all) and they crack when we try to roll them up. Any ideas of how to improve? I'm thinking of getting a tortilla press? Do you have one you would recommend? My husband loves my homemade tortillas despite all their faults because they do taste GOOD! Just wish I could get closer texture to store bought.

    Thanks for sharing the yummy looking recipes!

  7. This recipe looks really interesting. I think I'll give it a try one day when I'm looking for something different. Thanks for posting it!

  8. Gina, you can add lecithin to your tortillas, but I find that they won't crack if you IMMEDIATELY put them in a tortilla warmer. Here's a link to a photo of the kind I have...

    You might find a nicer one on the internet. I think I picked mine up at the Mexican market in town. I'm curious, is your tortilla recipe similar to mine or do you use something like masa?

  9. These sound great! I can't wait to try them. Thanks for sharing the recipes.

  10. HI Amy,

    Well, I'll be honest, I'm not big on fish..BUT I love tortillas...and thanks for including the recipe for the homemade tortillas. I'll have to try it out!!!! Have a great week :) :) :) Love and hugs, Heather :) :) :)

  11. Amy, these look amazing! Thanks for sharing. : ) Melissa

  12. I tried your tortilla recipe last night. They turned out so well - better then my usual recipe! Thanks so much!



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