Fish Tacos with Avocado Tartar Sauce

Just a reminder! Voting is open at Big Apple Nosh for the NoshGirl Chef Challenge! Be sure to vote for this recipe on that blog here!
Just leave a comment in the comments section (again, here).


Thanks!!!

____________________________________________________________


Let me pause for a moment so we can all drool over this:

DSC_0101




Droooooooooooool.
It seriously tastes as good as it looks.
Just ask Paul, he literally applauded while eating.

I made this dish for a challenge I entered on a blog I enjoy reading... It's called the NoshGirl Chef Challenge. Serena, over at Big Apple Nosh chooses 3 different bloggers, gives them 2 ingredients to cook with, then everyone votes and chooses 1 winner. (Like my counting there? 3,2,1.)
(Yeah, so I'm gonna need you guys to vote for me starting on Monday!)

Sounds fun, right?
Heck yea!
It's like a bloggers take on Chopped.

The ingredients for this challenge?
Avocado & Cornmeal


After several days on writing down any ideas that popped into my mind of uses for cornmeal and avocado (yes, I dreamt about it too), I finally decided (with the Boo's input) to make those bad boys up there.

Cornmeal-Crusted Fish Tacos with Avocado Tartar Sauce

(Printable Version)

The items you will need for 4 servings:
2 firm white fish fillets
1 avocado
2 cups cornmeal
1 lime
cumin
salt & pepper
paprika
chili powder
chipotle chili puree
taco sized flour tortillas
1 egg
tartar sauce

For garnish:
grilled corn, cut off the cob (we grilled out last night, so I snatched a leftover cob)
shredded red cabbage
shredded cheese (I used chipotle white cheddar)
sour cream
cilantro
lime

Phew--that's a long list.

This is how it's done:

This is the fish I used...
DSC_0002


I would have preferred to use mahi-mahi, but I couldn't find any. You can really use any kind of firm white fish you prefer.
If it's frozen--thaw it by putting it (in a sealed bag) in a bowl of cold water. It only takes about 20 minutes to thaw.

There, thawed.
DSC_0026


Once thawed, cut it into strips and throw it into a medium sized bowl.
To the bowl, add the juice of one lime, 1 tablespoon of cumin, 1 teaspoon of salt, and 1 tablespoon of fresh, chopped cilantro.
DSC_0040


Let me say, it's really nice to be able to walk out my back door and get my cilantro from this:
DSC_0035


Isn't she getting so big!?

Anywhooo...
Give the fish a stir, fulling coating it in all the goodness..
DSC_0043


Then set it aside.


While that's soaking up the goodness, grab a big plate and put the cornmeal on it.
DSC_0010


To the cornmeal, add some salt (about 1 tablespoon), and some pepper..
DSC_0012


Then add about 1 tablespoon of cumin, 1 teaspoon of paprika, and 1/2 teaspoon of chili powder
DSC_0016
Oooh, like a volcano.

Mix it all together with your fingers
DSC_0019


Then, in a bowl, crack one egg and add a splash of milk to it. (no milk? water will do!)
DSC_0046

Whisk it up with a fork.


Now we're ready to go! Woot woot!
Let's preheat the oven to 375˚ F.


To crust your fish, take a piece and roll it in the cornmeal
DSC_0051


Then the egg wash...
DSC_0050


Then back to the cornmeal.
Lay it on a baking sheet line with foil.

Repeat this until they are all coated. Make sure they aren't touching on the baking sheet--you want them to get nice and crunchy all the way around.

DSC_0057

DSC_0055


Stick them in the fridge for 10 minutes, then bake them in the preheated oven for 10 minutes, or until the crust is crunchy and the fish is flaky.


Next, prepare the avocado tartar sauce.
Cut an avocado in half.
DSC_0061


Remove the pit.
DSC_0064


Scoop out one half of the avocado into a small bowl.
Mash it up and mix it around.
DSC_0066


Add 1/4 cup prepared tartar sauce (or just mayonaise will suffice).
Then add the juice of one lime.
1 teaspoon of salt.
A couple dashes of cumin.
And a spoonful of chipotle pepper puree (I had a can of chipotle peppers, I used the juice from inside the can.)
DSC_0070


We like it hot around here, so I added 2 more spoonfuls of the chipotle (we still felt it could have used a little more heat.)


I'm getting so excited now, we're getting close to the end!!


By this time, your fish should be done and it's time to start assembling!

Spread a little bit of sour cream onto the middle of a tortilla, then layer with some shredded red cabbage, the cornmeal-crusted fish, grilled corn (off the cob), some shredded cheese, diced avocado, some chopped cilantro, and lime juice. Serve with the avocado tartar sauce.

DSC_0094



You're in for a treat!!

A beautiful, refreshing meal. The fish is nice a crunchy, the tartar sauce tangy and spicy--a nice balanced mouthful.
This stuff is for real.

DSC_0098

DSC_0101

DSC_0095


Remember, the voting starts tomorrow! I'll post a link then, so make sure you all go vote!


8 comments:

praying4ualways said...

Ok, the Berrys will be trying this one this week. Looks really yummy! Hope you win!

kimberly michelle said...

nice job on the fish tacos! Hope they win!

Rochelle said...

Thank you!

Nellie said...

look looks seriously yummy. How do you think the fish would do if I grilled instead of breading them?

web designing india said...

Thanks for the recipe.
It's yummy..!

Anonymous said...

freaking awesome!!! Thanks gal!
WOO-WEE! on the tartar sauce.

Ashessh Gupta said...

Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing
Quality Services & Training Pvt. Ltd.

1300 number said...

thanks for posting

Post a Comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...