Fish Tacos

Name: Fish Tacos
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 smalls fish fillets (We use tuna, but you can substitute with whatever your familys favorite fish is. Total weight should be about 1 1/2 pounds.); 0 teaspoons cayenne pepper; 1 Tbsp crisp chardonnay (if you have to cook with it, make it something that you will enjoy finishing your meal!); 473 milliliters corn flour, such as Maseca; 0 teaspoons dried thyme; 1 Tbsp chopped fresh cilantro; 1 clove garlic, minced; 0 Tbsps garlic powder; 0 teaspoons fresh ground black pepper; 0 teaspoons ground white pepper; 0 teaspoons fresh ground black pepper; 1 jalapeno pepper; 1 fresh lime; 1 Tbsp fresh lime juice; 59 milliliters mayonnaise; 0 Tbsps onion power; 0 teaspoons dried oregano; 2 plum tomatoes; 0 teaspoons salt; 1 teaspoon salt; 0 teaspoons smoked paprika; 59 milliliters sour cream; 1 Tbsp vegetable oil; 59 milliliters room temperature water; 1 small yellow onion

The recipe Fish Tacos is ready in around 3 hours and 10 minutes and is definitely an amazing gluten free and pescatarian option for lovers of Mexican food. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 197 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up thyme, cayenne pepper, ground pepper, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces.

Ingredients you will need

Jalapeno Pepper

Onion

Seeds

Cut the tomatoes into 1/8- by 1/8-inch pieces.

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Tomato

Cut the lime in half and squeeze the juice into the mix.

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Juice

Lime

Add the salt and pepper.

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Salt And Pepper

Let all the ingredients sit and marinate for at least 30 minutes.

Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.

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Garlic Powder

Onion Powder

Lime Juice

Mayonnaise

Sour Cream

Cilantro

Place the corn flour in a mixing bowl.

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Corn Flour

Equipment you will use

Mixing Bowl

Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side.

Ingredients you will need

Salt And Pepper

Tortilla

Dough

Water

Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes.

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Dough

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Frying Pan

Remove from the heat and stack with paper towels in between each tortilla.

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Tortilla

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Paper Towels

Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.

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Cayenne Pepper

Smoked Paprika

White Pepper

Oregano

Thyme

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Bowl

Cut your fresh fish into small cubes about 1/4- by 1/4-inch.

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Fish

Sprinkle liberally with 1/2 tablespoon of the blackening seasoning.

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Blackening Spice

Heat the oil in a pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add the fish to the pan and saute for 1 minute.

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Fish

Equipment you will use

Frying Pan

Add the garlic to the pan and continue to saute for about 45 more seconds.

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Garlic

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Frying Pan

Add the wine and cilantro. Finish cooking about 1 more minute.

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Cilantro

Wine

Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo".

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Tortilla

Cilantro

Lettuce

Sauce

Fish

Lime

Serve 3 per plate. Enjoy!

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.