I’m just gonna pretend I live in California for this post. Ok, glad that’s decided.
The reality is that when I decided to make fish tacos a few days ago, it was 9 degrees with a wind chill of -12.
I’m of the belief that if you feel like eating a certain food that is culturally only seasonal, then eat it for goodness sake!! Pumpkin anything as well as “Thanksgiving” stuffing are the main two foods that I wish were eaten year round. I’ll do my part if you do yours!
These fish tacos are some of the best I’ve ever had. I have an absolute obsession with anything miniature, so the fact that each taco was about 2 bites, may have had something to do with it…
I made homemade tortillas for the first time and they turned out so yummy that I’m not sure if I can go back to store-bought!! They only take about 5 minutes to whip up, they have a resting time of 15 minutes, then you’re set to throw them on a hot skillet.
I found that the good old fashioned rolling pin works the best for these, as you can get them to just the shape you’re looking for. If you’re a perfectionist sort of person, you’re always welcome to roll out your tortilla then use a circle cutter of some sort to get a perfect round.
I don’t care too much about the shape of my food as long as it tastes good!
Meanwhile, Sir Percival was having an under the door meet-cute with our downstairs neighbor’s Chihuahua.
Meet Cute – A meet-cute is a scene in film, television, etc. in which a future romantic couple meets for the first time in a way that is considered adorable, entertaining, or amusing.
Fish Tacos are the best because what you choose to put on them is totally your business! I went for cilantro, tomatoes, lime, queso fresco, and our jalapeno citrus slaw. The saddest part of our evening was when we had already devoured our tacos and realized that the avocado was still sitting in the fridge…
So, if I had 3 wishes from a genie, I would use one of them to rewind time in order to add some sliced avocado. Maybe you can just do that for us so that we don’t have to spend the rest of our days wondering what sort of amazingness could have been created…
This picture is just to prove to you that we didn’t escape somewhere warm for the weekend…
Nope, St. Paul has an annual Winter Carnival that we like to check out! This year there was an ice castle to explore along with a giant fire-pit in the middle to warm up by. The awesome thing about living in Minnesota is that everyone here has come to terms with the cold, embraced it for what it is, and has planned a plethora of activities and festivals to get all of us residents through. There’s definitely a number of days that I wish I lived somewhere that has less than 7 months of Winter, but then I realize I wouldn’t get to enjoy things like the Winter Carnival or Red Bull Crashed Ice or the U.S. Pond Hockey Championships or snow tubing.
So instead of complain, we cope and adapt! Hence, Fish Tacos in the beginning of chilly February. 🙂Print
Recipe from the cafesucrefarine.com
- 1 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons vegetable oil
- ½ cup warm water
- 4 fish fillets, either Cod or Tilapia
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 cup light beer
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup cornmeal
- 2 cups shredded cabbage (red or green)
- 1 carrot, shredded
- 1 jalapeno, diced
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ½ cup sour cream
- ¼ cup plain greek yogurt
- Queso Fresco or Cotija Cheese
- Lime Wedges
- Mix together dry ingredients, then slowly add vegetable oil and water, stirring constantly or with electric mixer on high.
- Continue to mix for about a minute or until dough starts to come together into a ball.
- Reduce speed to low then mix for another minute.
- Let dough rest for about 15 minutes then divide into equal portions for tortillas.
- Roll portions in flour then with rolling pin, roll out to desired thickness.
- Heat medium sized skillet over medium high heat. Place tortilla in skillet until bubbles start to form, about 30 seconds. Flip over and cook the other side for 30 seconds as well or until tortilla starts to brown.
- Cut fish into desired size for frying. Whisk together flour, salt, beer, and black pepper.
- Roll fish pieces into cornmeal, then dip into batter to evenly coat.
- Heat large skillet with 1 inch of vegetable oil until oil is shimmery. Place fish pieces and cook for approximately 2-3 minutes on each side. Fish should be flaky and opaque when done. Put aside.
- Combine cabbage, carrot, jalapeño, lime zest/juice, sour cream, and plain yogurt. Mix to combine.
- Spoon fish and cabbage into tortillas, then cover with desired toppings.