Ever since I first heard of Fish Tacos—and tried them at one of the Downtown Festivals of the Arts many, many years ago—they have been a favorite of mine. The first version I ever had involved crusted/fried fish, as have many of the others I’ve sampled over the years. I really prefer it without the breading. Here is a quick and easy version that I made just last night. The key thing here is to do ALL of the prep before doing anything else and to have the rice already cooked long before you start any of the rest of the cooking. In fact, you can actually cook the rice the day before and then pull it from the fridge when you are ready to put together this quick dinner. Note that a mandolin comes in very handy for thin-slicing the peppers and onion for the slaw mix then finishing off the prep with a small sharp knife. Also note that it took about three times longer to type all this than it did to prepare the entire quick dinner . . . Maybe it was simply a "labor of love" =)
Quick Fish Tacos (with “Fiesta Rice”)
The Fish
Tilapia filets (figure one or one-and-a-half per person)
Lawry's Baja Chipotle Marinade
Olive oil
Method:
Thaw fish filets, place in a large baking dish, coat lightly, but completely, with Chipotle Marinade, cover with plastic wrap and set aside (in the refrigerator if it will be more than 30 min. until you cook them). Preheat the oven to 400 deg. Heat some oil in a large, ovenproof skillet that is big enough to hold all the filets. I used my 12” skillet for this. Place the fish in the skillet and sear for 4 minutes. Flip the fish and place the skillet in the oven for 4 min. Pull from oven and set aside until ready to assemble the tacos.
The Veg
(It goes without saying that your hands and all utensils involved here need to be very clean, but I’ll say it anyway. This is very important to remember since no cooking is involved.)
Coleslaw Mix
Green bell pepper (about 1/4 of the pepper, sliced very thin/julienned)
Red bell pepper (about 1/4 of the sliced very thin/julienned)
Red onion (about 1/4 of the onion sliced very thin/julienned)
1 Serrano pepper (julienned)
Method:
Prep all the peppers and the onion. Put the coleslaw in a bowl, add the peppers and onion, mix well. You can also put each of the items in a separate bowl so people can add only what they like to their taco, but this is an extra hassle and requires the later washing of several little bowls instead of one larger one
The Dressing
“Kathy’s Greek Yogurt Ranch Salad Dressing” with a few tablespoons of Salsa from a jar stirred into it.
(Details to follow on how to make “KGYRSD”)
(Edited to Add, Just In Via The Miracle of Modern Communcations):
*Greek Yogurt Ranch Dressing: 1 package ranch dressing (the dry mix); 1 cup lo-fat Plain Greek Yogurt; 1 cup buttermilk. Whisk together in a bowl until well-blended. This is better if the flavors blend in the refrigerator for a couple of days. I added a pinch of kosher salt and ground black pepper.
Note: If you had some cucumber and maybe some capers on hand, tossing some of them in there might lend a bit of authentic Mediterranean/Near Middle Eastern to the mix. (optional)
The Side ("Fiesta Rice" a.k.a. “Faux Paella”)
Vigo Yellow Rice (or Goya Arroz Amarillo)
About 2 to 3 Tbs. each: Red onion, green bell pepper, red bell pepper, finely chopped
1 Serrano pepper, thin sliced
1/4 cup frozen corn
1/4 cup frozen peas
Olive oil
Kosher salt
Coarse ground black pepper
Method:
Cook rice according to package directions, fluff with a fork, re-cover and set aside to cool. Heat some oil in a medium skillet over medium heat. Add the peppers and onion. Season with salt and pepper, then sauté for a minute or three. Add the frozen corn and peas (it’s okay if you have allowed them to come to room temperature). After another minute or two, start adding spoonfuls of the rice, stirring/mixing constantly until you think you have a big enough batch and until rice is heated through. Reduce heat to low and cover until ready to serve.
Plating Up:
Place a flour tortilla (warmed in the oven, on a baking sheet, as the fish finishes up or one that you have heated in the microwave) on a plate. Add a portion of the fish that is holding in the skillet on the stovetop (about half of one filet or a bit more is about right). Cover the fish with some of the slaw mixture, spoon on some of the dressing, fold over the tortilla and add some of the rice mixture to the plate. Hand the plate—that you have also garnished with a fork and a slice of the lime you have cut into wedges—to the soon to be delighted (even if they haven’t ever had a fish taco before) guest. I used the term “delighted” without any reservation because every last scrap of this got devoured when the delighted diners went back for “roll your own” seconds.
P.S. About half of the rice, cooked yet not used for the Fiesta Rice, will live on (in the fridge) to be eaten another day. Perhaps as part of the filling for the leftover green and red bell peppers? Along with . . . Maybe some chicken or tuna or whatever. =)
Bookmarks