Ingredients with Measurements:
- 1 lb goldeye fish fillets
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Non-stick skillet
- Tongs
Step-by-step instructions:
1. Preheat the non-stick skillet over medium-high heat.
2. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and black pepper.
3. Rub the spice mixture onto both sides of the goldeye fish fillets.
4. Add the olive oil to the skillet and swirl to coat.
5. Add the fish fillets to the skillet and cook for 3-4 minutes per side, or until cooked through.
6. Remove the fish from the skillet and use tongs to flake it into bite-sized pieces.
7. Warm the corn tortillas in the skillet for 30 seconds per side.
8. Assemble the tacos by placing some shredded cabbage on each tortilla, followed by the flaked fish, diced tomatoes, diced red onion, and chopped cilantro.
9. Squeeze a lime wedge over each taco before serving.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
5. Temperature:
Medium-high heat
Serving size:
4-5 tacos
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Goldeye fish can be substituted with any firm white fish, such as cod or halibut.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
- Shredded cabbage can be substituted with lettuce or coleslaw mix.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top the tacos with a dollop of sour cream or Greek yogurt.
- Use a different spice blend, such as Cajun or taco seasoning, for a different flavor profile.
Tips and tricks:
- Make sure the skillet is hot before adding the fish to ensure a crispy exterior.
- Use a fish spatula or tongs to flip the fish fillets to prevent them from falling apart.
- Warm the tortillas in the skillet for a few seconds to make them more pliable and prevent them from tearing.
Storage instructions:
Leftover fish and toppings can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the microwave or in a skillet over medium heat until warmed through. Reheat the tortillas in the microwave or in a dry skillet over medium heat for a few seconds per side.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges, sliced avocado, sour cream, or Greek yogurt.
Pairings:
Serve the tacos with a side of Mexican rice, black beans, or a simple green salad.
Suggested side dishes:
Mexican rice, black beans, or a simple green salad.
Troubleshooting advice:
- If the fish is sticking to the skillet, make sure it is fully cooked on one side before flipping it.
- If the tortillas are tearing, make sure they are warmed through and pliable before assembling the tacos.
Food safety advice:
Make sure the fish is fully cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Fish tacos originated in Baja California, Mexico, and have become a popular street food in Southern California and beyond.
Flavor profiles:
The goldeye fish is seasoned with a blend of chili powder, cumin, garlic powder, salt, and black pepper for a spicy and savory flavor. The toppings of shredded cabbage, diced tomatoes, red onion, and cilantro add freshness and crunch, while the lime wedges add a bright and acidic note.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and festive meal.
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