Like a Vacation Fish Tacos
I’ve actually never eaten fish tacos on “vacation”, probably because I grew up on the Gulf Coast of Florida. But i’ve had my fair share. Now that we are landlocked and the proud dwellers of the Tennessee mountains, I see why fish tacos are synonymous with beach vacations in the winter! Luckily, you don’t need to hop on a plane to get them although that’s not a bad idea either. While you wait for your flight, you can whip these up in less than 20 minutes. That seems like a win-win to me.
Ingredients:
4 filets of frozen white fish (we adore haddock for it’s mild taste, affordability, and sustainability), thawed
1/4 cup all purpose flour (you could use gluten free, we use einkorn)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground coriander
a dash of cayenne if you like it spicy
2 tablespoons coconut oil
for serving:
tortillas
toppings like pickled red onions, sprouts or microgreens, thinly sliced red cabbage, lime wedges, sour cream or whatever you love on tacos
Directions:
Heat a large skillet over medium heat. Meanwhile mix the flour, salt, paprika, cumin, coriander, and cayenne on a large plate. Spread it out into an even layer. Coat each filet with the seasoned flour mixture. There should be enough moisture on the fish to catch the dry seasoning and help it stick.
When your skillet is nice and hot, add the coconut oil. Let it melt and gently lay the fish filets in the pan. Don’t move them! You want them to get a nice crust on one side before trying to flip them! If you try to flip them too soon, you will loose all your coating. Let them cook for about 5-6 minutes on one side, then carefully flip them and cook on the other side for another 5 minutes. Carefully remove them from the pan and place them on a clean plate. Sprinkle a bit more sea salt on top of the cooked fish and dish up!
