FISH TACOS
One of my summertime favorites, this recipe goes great with a light beer and a sunset.
Time: 45 min | Difficulty: 2/5 | Servings: 4
1. Cook Your Corn
You can boil it, roast it, or even microwave it, but I prefer to throw it on the grill for 18 minutes, turning over halfway through. Let cool.
2. Make Corn the Salsa
Chop red onion and cilantro. Cut corn off the cob. Mix together, squeeze in the juice from two limes, and salt to taste.
3. Prep
You can use any white fish, but I prefer halibut. Cut into two-inch wide strips. Prepare three separate bowls — one for flour, one for eggs (beaten), and one for panko bread crumbs. In a medium-sized pan, heat olive oil.
4. Dip, Dip, Dip, and Fry
Once your oil is hot, coat each piece of fish in flour, then egg, and finally panko. Place coated fish in the pan util browned on both sides (about 3 – 4 min on each side).
5. Get Your Tortillas Ready
I like my flour tortillas a little toasty, so I’ll either throw them on the grill or brown them over a gas stove. You can also toast them in a dry pan.
6. Assemble Tacos
Place the fish in your tortillas, top with corn salsa, and tomato salsa (I usually love making things fresh, but something about Tostitos salsa just makes this dish work).
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