For Dave’s birthday, my parents took us out to eat at a brewery. Everyone loved the beer they ordered (except for my 8-month pregnant sister, who had to settle for soda), but I think I was the only one who enjoyed their food. Oh, and I did enjoy my food. Rarely do I finish my entire meal at a restaurant, but my shrimp tacos were too good to waste.
The shrimp was battered and fried, served with the classic shredded cabbage and aioli. I’ve made fish tacos before using a similar method, a beer batter, and they were fantastic. But…today is Wednesday, and deep-frying on a weeknight just seems irresponsible. I don’t generally shy away from fat, and I’d rather eat less of great food, than larger quantities of “reduced-fat” versions, but this time, I was ready to compromise. And after smearing everything with mayonnaise, how low-fat is this anyway?
So, I skipped the batter on the fish, and instead pan-fried it in just a slick of oil. Really, so much of the charm of this meal comes from the cabbage, mayonnaise, lime, and cilantro (not usually one of my favorites, but it has its place) that I didn’t miss the deep-fried goodness at all. In fact, I’ve decided that I’ll never bother deep-frying fish for fish tacos again. This was easier, cleaner, healthier, and just as tasty!
Weeknight Fish Tacos (adapted from my brother’s recipe)
I used large tortillas, because that’s all I had on hand, so this is what the picture shows. However, small tortillas actually work better. Also, I didn’t have red onions, so I used green onions.
Other possible toppings include avocado, green chile, and hot sauce.
I have tried substituting plain yogurt for the sour cream to make this even healthier, and it turned out great.
2 tablespoons lime juice
2 tablespoons extra virgin olive oil, plus 1 tablespoon for oiling pan
¼ cup minced cilantro
¼ teaspoon cumin
2 garlic cloves, minced
½ – 3/4 pound tilapia, or other white fish (halibut, cod, catfish, snapper)
4 ounces (¼ – ½ head) cabbage, finely shredded
½ small red onion, thinly sliced
6-8 small flour tortillas
White sauce (recipe follows)
1½ tablespoon minced cilantro
3 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice
1. Mix lime juice, 2 tablespoons olive oil, cilantro, and cumin in large, flat bowl or pie plate. Add fish and turn to coat. Let marinate 15-30 minutes.
2. Heat remaining 1 tablespoon olive oil in nonstick skillet over medium-high heat until shimmering. Add marinated fish and cook, without moving, for 3 minutes. Using 2 spatulas, flip fish and cook on second side for 2 minutes, or until fish flakes with a fork. Remove fish from pan to plate, season with salt, and let set for 2-3 minutes. Cut into approximately bite-size pieces.
3. To build each taco, spread liberal amount of white sauce on tortilla, then add fish, cabbage, red onion, and whatever garnishes you desire. Serve.