Fish tacos are our favorite summer dinner. It used to be, when we lived in Italy, that we couldn't make proper fish tacos there so we'd load up on them every August before we left the US. We're not sure what we'll find in Scotland, but we're still in the habit of eating plenty of fish tacos every August while we prepare to leave for our next adventure.
Here's how we make them...
For the fish:
We usually use tilapia for fish tacos and for four people, we make about two fillets or one pound. Ryan mixes together a spice mix/coating, which is usually breadcrumbs, salt and pepper, paprika and red pepper flakes; but you can use whatever you have and make it as spicy or mild as you like.
In a separate bowl, crack an egg and beat it with a fork. Dip each fillet in the egg and then coat with the spice mixture. Cook the fish in a hot skillet, over medium high heat, until the outside is golden brown and the middle is cooked through completely. When it's finished, transfer to a cutting board and cut into strips.
For the extras:
Chop a small head of cabbage into strips and cook in a large sauce pan - with a little olive oil and salt - on medium heat for about 15 minutes or until the cabbage is soft.
We use toppings like diced jalapenos, cilantro, Pepperjack cheese, hot sauce and lime slices - depending on your personal preference, you can use whatever you like.
We also use whole wheat flour tortillas, heated in the microwave for a minute before serving. Do you know the paper towel trick? If you put the tortillas on a plate and place a wet paper towel in between each one, it will prevent them from sticking together when you microwave them...
For the avocado sauce (which is easily the best part!):
I use this recipe - found on Pinterest - which is super easy and delicious - this avocado sauce is also great for burritos and as a creamy salad dressing.
Then, put it all together and you're good to go!