Fish tacos. Among most people, there seems to be a love hate relationship with this delight. For me, it depends on the ingredients, how the fish is cooked and the overall combination of flavors. I prefer a crisp, crunchy, clean flavor. And I managed to achieve that with my most recent creation. I looked in my freezer as I was leaving my house at the horribly awful hour of 5 a.m. and decided I should use the fish that has been in there for quite a long time. And for some reason, though I am usually of the mantra “fish are friends, not food,” fish sounded good.
Most of the way home, I was trying to decide what I was going to do with the filets calling me from the freezer – I’ve found that if I really exhaust all the possible cooking options in my mind, I’m less likely to be lazy and stop somewhere to just pick something up. I didn’t think that this breaded tilapia would be good on tacos, and then I realized using my schnoz that it was actually flavored breadcrumbs. Ok. Now it had possibilities.
One of the other fish that I have in my freezer is cod, and I was thinking about making a hoisin glazed cod as well. So I kind of combined my two ideas by making a slightly tangy/spicy hoisin sauce for these as well. It was definitely the perfect finishing touch that made for the perfect crispy, crunchy, clean, tangy taco that totally hit the spot.
And you can’t see it here but I also had a delicious half of an acorn squash with this. MMM Veggies. MMM Squash really, I really do enjoy just about all the kinds of squash when it’s cold outside.
Hoisin Tilapia Tacos
Tortilla – one per taco
Lettuce, chopped or shredded – a fresh made, lightly sauced, cold coleslaw would be good here too
1 Tomato, chopped – I made two tacos and had some left over
Avocado, chopped – I used about half an avocado for my two tacos because I’m an avocado freak
Feta cheese, to taste
Breaded (seasoned) Tilapia – freshly made or frozen. I’m lazy, I did my from a frozen state. I used one filet for my two tacos.
Cooking spray in a small Pyrex casserole dish to cook your fish
For the sauce:
Hoisin, about 2 tbsp
Frank’s Red Hot sauce, about 2 tsp… 10 dashes or so?
1/2 tsp horseradish
- Prepare your fish how you prefer. I stuck my frozen fish in the greased pyrex casserole in a preheated 425 degree oven for about 25 minutes. While that’s cooking, make everything else.
- For the sauce, mix the three ingredients in a small ramikin and adjust seasoning to taste.
- Prepare toppings, warm the tortillas on a paper plate with a damp paper towel covering them for about 30 seconds in the microwave.
- Prepare taco with desired toppings minus the sauce in the warm tortillas. Either put the cheese directly on the tortilla or directly under the fish so that it will melt a little.
- Once the fish is cooked, remove from the pan and let sit about two minutes so it stiffens a little bit and gets the nice crispiness. Then cut in half and place on the tacos.
- Fold, eat, enjoy. Yum.
On a final note, apparently I’m feeling very hyper today. It’s probably from lack of sleep and coffee. I’ve been talking about a hundred miles an hour and I just reread my post….slowly noticing that I am forcing you my loyal readers to bounce along a very winding train of thought that has no clear final destination. Sorry about that.