Fresh Fish Tacos

Nick recently went on a deep sea fishing trip with some of his guy friends and his brother. The fish that Nick and his brother brought home didn’t look like a lot but 2~ lbs of fresh fish lightly fried in a spiced batter turned out to be a feast fit for kings. The guys ate to their stomach’s content and expressed many accolades for this recipe! For someone who doesn’t like fish that much (except in sushi) and doesn’t like anything fried (besides French fries and churros), I thought they were really delectable as well! 

I think the freshness of the fish made this dish muy excellente. But I’m sure the recipe played a big part as well.

My favorite part of the recipe was probably the slaw – it was not to mayonaissey and creamy and I used arugula instead of cabbage which made it feel more gourmet and refined (arugula does that to everything, I think). I’ll definitely be making this again and again!

Fish Tacos

Serves 2 very hungry men or about 3-4 normal hungry people

Slaw

• About 4 cups of arugula
• 2-3 green onions, thinly sliced
• 1 jalapeno, seeded and minced
• 1 clove garlic, minced
• 1 Tbsp of lime juice
• 2 Tbsp mayonnaise
• Honey to taste
• Salt and pepper

Fish

• 1 ½ lb to 2 lbs of tilapia, catfish, sole, snapper or whatever the men caught that day :P
• 1/3 cup flour
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp smoked paprika
• 2 Tbsp of vegetable oil

Garnish

• Cilantro, avocado, lime wedges (we didn’t use salsa or cheese because the flavor was great without it)

Directions

1. Whisk the lime, garlic, and mayo together. Set aside.
2. Mix the flour, salt, pepper, and paprika together. Season with salt and pepper to taste. Add a little sugar or honey if desired.
3. Heat a heavy (cast iron) pan over medium high heat. Dredge the fish in the flour mixture. Add oil to pan and heat until shimmery. Add fish to pan. Cook about 2 minutes on each side, flipping once.
4. Heat tortillas in another pan.
5. Toss the green onions, jalapeno, and arugula with the mayo mixture and serve with fish on tortillas. Garnish with cilantro, avocado, and lime juice.

Enjoy! 

Recipe borrowed from: http://www.thekitchn.com/recipe-fish-tac-15838