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Wednesday, June 3, 2015

W4DW- California Style Fish Tacos



I have asked several farm moms to share recipes for our What's For Dinner Wednesday specials.  The recipes look so good and I wish I had time to try them all!  Sara is a rancher’s daughter and has moved back recently to be a rancher with herself with her dad.  She and I met in February at the Women Managing the Farm Conference when her adorable daughter was tired of sitting in meetings.  Who knew that I had a magic touch with little girls, I thought only little boys like me.

Sara knows that we are trying to eat more fish on a weekly basis in our household, so she sent me her favorite recipe for Fish Tacos. -A Kansas Farm Mom



California Style Fish Tacos

Fish Taco Ingredients
-Tilapia, or other white fish – plan on using about 1 fillet per person or 2 if you have some hungry diners!  This recipe is based on about a pound of fish.
½ cup of flour
1 tsp pepper
½ tsp sweet paprika
½ tsp ground cumin
½ tsp chili powder
1 tsp of kosher salt
2 Tbsp butter
2 Tbsp of oil

Rinse fish and blot dry with a paper towel.  Mix all dry breading ingredients together.  Lightly cover fish filets with breading and shake off excess.  Melt the butter and olive oil in a large skillet over medium high heat.  Once butter is melted, but not brown, add the fish to the pan.  The fish will cook about 5 min on each side.  You want a light brown exterior, but still light and flaky on the inside.  Once the fish are done, divide up the fillets into serving pieces.

Kickin’ cilantro lime sauce
¼ cup of mayo
¼ cup of plain yogurt we like to use Greek yogurt for a little extra tang
juice of 2 limes
2 Tbsp chopped cilantro
½ tsp minced garlic
dash of cumin

If you like a little extra kick add 1 tsp cayenne pepper as well, mmmm.
Mix all the ingredients together, if it needs to be thinned out some, add a little bit of milk.  I often double the sauce recipe and use it as a dipping sauce for chips as well.

Once everything is ready, serve on flour tortillas with your favorite garnishes.  We love ours with cabbage, avocados, purple onions, cheddar cheese, tomatoes, limes, and cilantro.

This recipe could also be used with chicken or beef.  If using either of these, I would skip the flour in the breading and use the dry ingredients as seasoning to saut√© with the meat.