Friday 4/2/10 - Baked Fish Tacos

Actually, the name of this recipe is Grilled Fish Tacos.  To be quite honest, I didn't feel like grilling fish fillets tonight.  I don't even know if I know how to do it.  I could've broiled the fish (that's usually what I do) but I thought I'd do something different.  I thought about putting some kind of breading on the fish (I LOVE to put Panko on my fish and fry it.  Panko is a Japanese bread crumb that gives food more of a crispy crunch), but I didn't do that either.  Like I've said before, I'm TRYING to go for a more healthy way of cooking.   TRYING is the key word here.   When I told Jack I was making fish tacos for dinner, apparently he thought I was going to put Panko on them and fry them.  He loves me to make fish that way.  He looked surprised when I baked the fish...lol.   I made this thursday, but I forgot to post this.  I had so many pictures to go thru on this here computer, I kinda got ahead of myself a little. 


The Characters for this recipe are:

1/2 cup sour cream (I use the lite version)

1/4 cup chopped fresh cilantro

1 tbsp fresh lime juice (I didn't have this so I substituted lemon juice)

1 tbsp blackening OR cajun seasoning (I used cajun)

3/4 lbs firm white fish fillets-like red snapper, halibut, or striped bass (I used tilapia)

**figure 1 to 2 fillets per person (depending upon the size of fillet)

4 flour tortillas (again you can adjust according to how many you're cooking for)

1/2 cup cheddar cheese, grated

*optional toppings:  fresh lime wedges, diced tomatoes, finely shredded red cabbage, sliced green onion, chopped jalapenos, salsa

1.) Here is where you would heat up your grill, but since I didn't grill my fish, I preheated my oven to 350 degrees.

2.) Next you want to combine your sour cream

Lime (or Lemon) juice

Fresh Cilantro, chopped

and fresh, chopped cilantro into a bowl

Mix well; refridgerate until ready to use

Place your fillets on a foil lined baking sheet.  Spray cooking spray on foil to prevent fish from sticking.  Sprinkle seasoning over fish

Place in the oven at 350 degrees for 12 minutes or until fish flakes with a fork. 

Cook fish until opaque in the center.

Transfer fish to a bowl

To flake into bite-sized pieces with a fork

Bite-sized pieces

If you were grilling, this is where you would place your tortillas on the grill for about 20 seconds.  Since I wasn't grilling tonight (MY grill master was snoozin' in the recliner) I placed mine on plastic wrap

Wrapped them up in a pretty package (hehe)

Then placed them in my microwave for about 15 seconds give or take

I also decided to make seasoned fries with my fish tacos.  It was fast and sounded good!

Don't they look YUMMY?  I  N.E.V.E.R. fry my french fries.  NEVER.  I preferred baked ones hands down.  That's a NO NO in my house.  (There's a little story behind this, but only my mom and Jack know it and I ain't tellin' :D) 

 I used some of my homemade salsa and chopped up a little green onion

I didn't have any cabbage, but I had a head of lettuce.  I chopped up that to use too.

VIOLA!!  It was really good.  Jack was disappointed that I didn't fry the fish. 

He wasn't a fan of the "sauce" I made either.  He got out his "ole trusty friend".  LOL.

Oh well...I can't please everyone all the time!  Maybe next time I'll go ahead and fry my fish in Panko.  Don't get me wrong, grilled and baked fish is good, but there's something about fish fried in Panko.  You should try it sometime.  It is delish!  YUM!