Monday, March 31, 2014

Fish Tacos

Summer should be just around the corner. Just a couple months, and who knows how many more snow dumps to go. Are tacos a summer food? For some reason whenever anyone says "fish tacos" I envision summer, or maybe I envision sunny California, because so many people talk about the amazing fish tacos in California. Whatever the case, I've never had fish tacos. And today there were tortillas, and breaded fish; my version of a fish taco was born. These aren't your Tex-Mex flour tortillas; these are legit corn flour, handmade, warm and soft corn flour tortillas (naturally gluten free!), like your grandma used to make (at least mine did, before she handed the torch over to my mother). Perhaps in the future I'll elaborate on the tortilla-making process, but for now: Fish Tacos.

Fish Tacos

You'll need:
Panko crusted fish fillets (I had snapper on hand)
Corn flour tortillas (they're these thin little ones) or flour tortillas (6 or so)
Moro Salsa
Sour cream (or if you can get your hands on some crema, but this is a bit more, indulgent, shall we say)

To make the fish: 
1 large egg, lightly beaten 
coarse salt and ground pepper 
2 cups panko 
1 tablespoon garlic powder 
2 tablespoons olive oil 
500-600 grams snapper fillets, cut into wide strips 

1. Preheat oven to 475 F and line two baking sheets with aluminum foil.
2.  Place egg in a wide shallow bowl and season with salt and pepper. In another bowl, combine panko, garlic powder, and oil. Dip the fish into egg, shake off the excess, then dip it into the panko mixture, pressing it so the crumbs adhere. This could get a bit messy. Place breaded fish onto prepared baking sheets.
3. Pop in the oven and bake until lightly browned, about 12 to 15 minutes.

To make the salsa:
3 tomatoes (I used some lovely yellow heirlooms), chopped
1 yellow bell pepper, chopped
1 cup moro (blood orange) orange juice
1/4 cup cilantro, finely chopped
pinch of salt
pinch of pepper 

Put all the ingredients into a medium sized bowl, and stir together. Cover and refrigerate until you're ready to use.

Take your tortilla, and place the fish fillet on top, then add some salsa. Add some salt to the sour cream; a pinch to taste. Add a dollop of sour cream to the top of your taco and chow down :)

If you want a completely gluten free dinner option, substitute panko crumbs with rice Chex that have been through the food processor. Gluten free Chex crumbs :)

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