Any time is a good time...

FOR FISH TACOS!!!  On my top five list.  Forever.  And...I have found the secret for rich, ultra yummy, have to eat just one more.  I am serious about my fish tacos.  I have even mastered knowing when or when to not order them at a restaurant.  Would you like to know the secret?  I am not a fried food kind of girl.  Every once in a while I will have fries, but thats about it.  So, I have been through the fried fish taco over and over again, and been disappointed every time I'm brought that grease soaked little fishy slapped on a perfectly good corn tortilla. So, if you're with me on that one, if the menu has a description of how the taco is assembled, order away.  If it is just called fish tacos, with no description, stay away.  I have to be honest here, when I go to a new place, I always scan the menu first for fish tacos.  I love them.  Love them with me.


What you'll need:


For the fish:
1 pound white fish (like cod or halibut.  We found Pollock at one of our local grocery spots.  I was skeptical, thought it was going to be overly fishy, but to my surprise, it was wonderful)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon fresh cracked pepper
1/2 teaspoon sea salt
1/2 cup chopped onion
1 1/2 tablespoons butter (Secret ingredient.  DO NOT SKIP!)


For the Avocado Bean Goop (Named by Kameron):
1 can black beans (drained and rinsed)
2 avocados diced (picture tip for dicing below, if you don't already have a technique)
1 cup diced tomato
1 cup corn (defrosted if frozen)
1/2 cup chopped cilantro
Juice from one smaller lime
1/4 cup sour cream
2 tablespoons abodo sauce.  (Refer to Mexican Inspired Meal for what I use)


8-10 corn tortillas (if you are a flour person, go for flour, just be sure to get the small ones)
1/3 wheel Cotija cheese crumbles (or any white cheese)
1/4 head green cabbage sliced thin or shredded 


First make your Avocado Bean Goop first.  Place all ingredients in a bowl and mix until well combined.  Place in fridge while you prep the fish to allow the flavors to blend.


Heat 1/2 tablespoon butter in a pan over medium heat and saute onions.  Once onions are translucent, add remaining butter and melt.  Add fish fillets.  Don't worry about chunking the fish before hand, you can do this easily once fish is cooked through, it's also a good indicator that your fish is done.  Sprinkle top of fish with cumin, chili powder, salt and pepper.  Allow to cook until you can see the fish begin to whiten around the edges, about 4 minutes.  Flip.  Allow to cook for another 4 minutes.  In the thickest part of the fish, press with your utensil.  If the fish easily flakes into chucks, it's done.  If it doesn't want to break apart very easily, allow to cook for a few more minutes.  Once done, it should flake easily.  Break fish up into bite sized pieces and fold into excesses juices in the pan.  


Warm your tortillas.  I tried something new by boiling water in my steamer.  Then placing the tortillas in the steamer pan, turning off the heat and letting them steam for about 2 minutes.  Then removed them from the pan, wrapped them in a slightly damn paper towel, and then inside of a kitchen hand towel to keep them warm.  Worked pretty well.  I'm always trying to perfect my tortilla serving styles.

My washer and dryer are in my kitchen, bonus counter space...

Pile fish, avocado bean goop, cheese and cabbage into a tortilla and get messy.  Don't be modest, lick your fingers.  Because it's that good.  Enjoy!