'Fich' Tacos

I made the yummiest fish tacos last week and I had to make them again already. Writing down recipes is not something I invest much time in. This used to be a tricky problem back in the days of our restaurant, Double Decker. I was always whipping something up for catering jobs and then someone would ask for me to repeat it sometime later. I don’t really know what all the fuss was about, seems like I could have just made them something else yummy and they would have been happy, but that was not always the case. Those who worked with me soon learned to follow me around with a notebook to jot down what I was putting into the concoctions. Fortunately now, my closest friends have learned that if they really like something that I make, they had better call the next day and get the recipe out of my head or they may never see (or eat) it again. I have even been known to call one of them to get my own recipe back.



Anyway, I thought that I might share this idea for fish tacos and therefore preserve the recipe in a more permanent state. I used tilapia filets, but I suppose any fish that you enjoy would work. Halibut types may be a bit too sturdy, but you could try it. I fried the fish in olive oil after a good coating of salt. I have trouble with over cooking my fish, so I was very careful to not do that. I let them cook on one side until they were white (cooked) about a half inch in on the sides. Then one flip for just a few minutes more and they are done. I use one filet per person.


While the fish is cooking, I chop cabbage, cilantro and green onion quite fine. Tiny, tiny, tiny. I used about 4 cabbage to 1 cilantro to 1 green onion. Hope that makes sense. I just chop up what I think I need for the 12 tacos that we eat. I then mix a sauce of 1 part mayo, 1 part sour cream (maybe 1/3 cup of each, see what I mean about a real recipe?) seasoned with cumin (2 tsp?) and a dash of cayenne. Red pepper flakes would be great too, unless you are a wimp like me. I roll a first-rate lime around on the counter until it is nice and squishy and then squeeze out about half of its juice into the sauce. Stir this all up. When the fish is done, you are ready. I just put the fish on everyone’s plate, give them some hard taco shells and they make up their own tacos. Put the chopped veggies/herbs in the bottom, ladle on the sauce and top with chunks of the fish.  I add a bit of fresh chopped salsa to mine with a squeeze of lime. Sj and Heavy D like theirs with shredded cheese. Cj doesn’t like them at all. No one really cares about that, all the more for the rest of us!


So there you have it – my first blog recipe. If my kids only knew how lucky they are to have me and my recipes for a Mom!  When I come up with something else great, I will be sure to share.