Fish Tacos

PREP TIME: 20 MINS

TOTAL TIME: 20 MINS

SERVES: 4-6

A crowd pleaser! Nothing says a party like fish tacos but I make these on weeknights for a quick dinner too.

INGREDIENTS

Small corn tortillas
1 lb white fish, cod loin or halibut
1/4 c flour
2 eggs
1/2 c gluten free panko bread crumbs
1/4 tsp old bay spice
1/4 tsp Kosher salt
1/2 lemon, juiced
Chipotle Mayonnaise (can be store bought)
Guacamole (can be store bought)
Pickled Onions (can be store bought)
Mint, Basil & Jalapeño Salsa (please make this fresh)

INSTRUCTIONS

To make chipotle mayonnaise:

Put chipotle peppers in adobe sauce in blender and make smooth, take out and fold in mayonnaise to taste. Season with kosher salt. Or buy store made!

To make guacamole:

2 avocados, 1 shallots, 1 jalapeños, handful of grape tomatoes diced,1/2 t garlic powder, 1/4 t cayenne, kosher salt and lime juice to taste

To pickle red onions:

1 cup water to 1 cup red wine vinegar, 1/4 cup sugar, 2 T kosher salt, bring to simmer till sugar and salt dissolve. Take sliced onions and put in jar, put warm liquid and refrigerate

All ingredients for fish taco expect for breading of fish can be made ahead of time and stored in fridge. Warm the tortilla and keep in tortilla warmer until serving.

Take fish and put through 3 shallow bowls of flour (dust extra off), egg, and panko bread crumbs (in that order.. think FEB.. flour, egg, bread). Season with Old Bay liberally. Put on baking sheet, place in oven.
Cook fish 5 minutes per inch.. usually 10 minutes for halibut
Season fish with kosher salt and 1/2 juiced lemon right after cooking
Make guacamole. Cube avocado 1/2’s, and put in bowl. DO NOT over work. Will bruise. Hit with Kosher. Cover avocados with shallots, jalapeños (deseeded), tomatoes (take seeds, extra water out), garlic powder, cayenne pepper, kosher salt and lime juice and let sit for several minutes. Fold gently several times till just mixed. Want consistency to be rustic and chunky. Taste and season to perfection!
When fish is done, flake apart into four servings per 1 pound, and hit with kosher salt
Take tortilla, spread chipotle mayo generously, salsa hack just above mayo, layer in fish, cover with heaping T of guacamole, drizzle with lime juice, layer with pickled onion (a must for crunch and acidity) and chives (or cilantro if your not Paul)
Serve with hot sauce, extra herbs and lime wedges Enjoy!

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