Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 cup vegetable oil
- 8 small corn tortillas
- 1/2 cup curry ketchup (store-bought or homemade)
- 1/2 cup shredded cabbage
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, cumin, paprika, and garlic powder.
2. Cut the fish fillets into small, bite-sized pieces.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dredge the fish pieces in the flour mixture, shaking off any excess.
5. Place the fish pieces in the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Warm the tortillas in a dry skillet or in the microwave.
7. To assemble the tacos, spread a spoonful of curry ketchup on each tortilla.
8. Top with a few pieces of cooked fish, shredded cabbage, and chopped cilantro.
9. Squeeze a lime wedge over each taco.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings (2 tacos per serving)
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 38g
Protein: 18g
Sodium: 630mg
Substitutions for ingredients:
- Any white fish can be used in place of cod or tilapia.
- Corn tortillas can be substituted with flour tortillas or lettuce cups.
- Regular ketchup can be used in place of curry ketchup.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of cabbage, such as red cabbage or Napa cabbage.
- Top with sliced jalapenos or hot sauce for extra heat.
Tips and tricks:
- Make sure the oil is hot before adding the fish to the skillet to ensure a crispy coating.
- Use a slotted spoon or tongs to remove the cooked fish from the skillet to drain off any excess oil.
- If making homemade curry ketchup, adjust the amount of curry powder to taste.
Storage instructions:
Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it in a single layer on a baking sheet and bake in a 350 degree F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges, sliced jalapenos
Pairings:
Serve with a side of rice or beans.
Suggested side dishes:
Mexican rice, black beans, roasted vegetables
Troubleshooting advice:
If the fish is sticking to the skillet, make sure the oil is hot enough before adding the fish. If the oil is not hot enough, the fish will absorb more oil and become soggy.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145 degrees F to ensure it is safe to eat.
Food history:
Fish tacos are a popular dish in coastal regions of Mexico and Southern California. They are typically made with battered and fried fish, and topped with cabbage, salsa, and crema.
Flavor profiles:
The curry ketchup adds a sweet and spicy flavor to the tacos, while the crispy fish and fresh cabbage provide a crunchy texture.
Serving suggestions:
Serve the tacos with lime wedges and hot sauce on the side for guests to customize their own tacos.
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