Fish Tacos - Cooking as a Comfort
Cooking to me is something more than just a "have to" after a long day. As cheesy as it may sound, cooking is comforting. It allows me to relax, zone out, and tap in to my creativity. Some people nap; I cook and paint my nails.
I come from a line of skilled "chefs." My biological father is a chef and my mom probably should have been a baker. However, I didn't tap into my passion until I was 18.
When I graduated high school I moved out of state for college, where I made it about 2 weeks before deciding that this particular university was not for me. I called my parents and within 12 hours was on my way home. Admitting that out loud is still a huge struggle for me; some think I was lazy or a quitter and that is hard for me to grasp. I'm a people pleaser. However, had I not done it I would not be who I am today. And I'm pretty happy with who I am today.
I don't really remember the "ah-ha" moment of when I decided to start cooking. All I know is I had maybe 2 classes a day at the local CC, I was bored, and I like food. I was also unhappy, so cooking gave me a release from myself. At the time I was also going through an unhealthy obsession with fish tacos. I started following a bunch of different food blogs and pieced together a few recipes to make my first round of tacos. Thankfully, they were a hit. So much so, that last night my boyfriend requested them for his birthday. Probably because the first time I made them for him back in New York he ate 7.
The recipe has changed and adapted over the years into the combination below and may continue to evolve as time goes on and tastebuds change...
Serving Size: 2-3
.75-1 lb white fish (halibut, cod, mahi mahi, tilapia*)
1/4 lime, juiced
1 garlic clove
1 generous tsp whole wheat or gluten free flour
salt & pepper
1 tbsp olive oil
1 cup red or green cabbage, chopped
1/2 diced mango
1/4 diced red onion
1/2 large tomato, chopped
1/2 small jalapeno, seeded and finely diced
1/2 lime, juiced
1 tbsp fresh cilantro
1 big spoonful greek yogurt
1 garlic clove
1/2 jalapeno, seeded and roughly diced
1/4 lime, juiced
1/4 cup water
1 tbsp white wine vinegar
1 tbsp cilantro
salt and pepper
1. Begin by prepping all salsa ingredients. Mix everything together in a large bowl, season with salt and pepper, and set in refrigerator.
2. Combine all crema ingredients in a food processor or blender and puree until smooth. Add additional water if desired.
3. Cut fish into 2 inch matchstick like pieces. See photo.
4. Season fish with salt and pepper, toss with flour in large bowl. You want just enough flour to lightly coat each piece.
5. Heat oil in a non-stick skillet and add garlic. Sauteè for 1 minute, add fish.
6. Cook fish for about 5 minutes, until soft but not falling apart. Turn 1-2 times, fish should be lightly browned.*
7. Heat tortillas in a tortilla warmer if you have one, or if you're not fancy like me, heat for 30 seconds under damp paper towel.
8. Top two tortillas with 3-4 pieces of fish, cabbage, mango salsa, and crema!
*Depending on what type of fish you use, the flour helps it from breaking up too much, however, it is very hard to avaoid flaking fish unless you deep fry!