Oh you guys, you are gonna LOVE this one.
Jamie made me fish tacos this week, and they were AMAZING. So tasty and so easy and you need to make these as soon as you can. For real.
So here’s what you’re gonna need to serve six:
+ Coconut oil (or whatever oil you like to fry stuff in)
+ 1 filet of fish (I love tilapia, but cod is def. cheaper)
+ a can of beer (you only need 1/2 cup, but I think you should drink the rest)
+ 1/2 cup flour
+ cayenne pepper to taste
+ a bag of shredded cabbage
+ an avocado
+ a cup of plain yogurt
+ a cup of mayonaisse
+ your favorite salsa
+ corn tortillas
+ fresh cilantro
+ a lime
First, you fry the fish. Before doing anything else, heavily coat the bottom of the frying pan with coconut oil (you want it to come up on the edges of the fish, so be generous), and heat that on medium-high while you continue.
Then mix the flour and beer in a bowl. The proportion is 1-to-1, so if you think you’ll need more or less than I used, feel free to go ahead with your bad selves. Add in some cayenne to taste (we sprinkled it in along with a touch of paprika).
Next, cut the fish into chunks before frying. Next time we’ll do small strips (like fish sticks — which reminds me! If you are super lazy and don’t want to fry your own fish, buy some good fish sticks).
After cutting the fish, dip it into the batter, and lay it into the hot oil, cooking 2-4 minutes per side. You want the batter to be crispy and golden, but you also want to avoid overcooking the fish inside that delicious pocket of beer-batter goodness.
When each piece is finished, set them aside on a paper-towel lined plate and blot away the excess grease.
While you are cooking that, make someone else in your household dice an avocado, slice up some lime and chop up some cilantro for garnishes. Also have them mix up the dressing, which is just combining the yogurt and mayo in a bowl. I also sprinkled in some cayenne to this is well, but to each his own.
Lastly, warm the tortillas in the toaster oven (or stove top — whatever is easiest) and then lay in your fish, add some avocado, dollop on some creamy dressing, dollop on some of your favorite salsa, sprinkle with cabbage and cilantro and finish with a squeeze of fresh lime. Voila! I promise you are gonna LOVE these.
They clock in at 377 calories each, but you can forget the tortillas and serve the rest in a bowl to save 100 calories (that’s what I did). And the leftovers are amazing as well.
For your internet share of the day (yes! I remembered!), check out these amazing paintings made with coffee. Awesome. Or if you’ll be dyeing easter eggs this week, might I suggest this method? Gorgeous.