fish tacos

It was a beauty of a weekend, weather wise in good ole NYC.  Mr Weiss and I trotted around town both on Saturday and Sunday, or as we like to call it going for a spin around the block… bearing in mind the “block” might be more along the lines of a 30 block radius.  And whilst out on our travels we noticed taco after taco after taco, stands, restaurants, hole in the walls and big elaborate affairs which is all good news for Mr Weiss who counts Mexican food as his favorite cuisine.   It didn’t take long to grab a few ingredients, race home and let the Mexican Fiesta begin.

Salsa Fresca

1 medium onion chopped

1 medium tomato chopped

1/4 cup chopped fresh cilantro

juice half a lime

squirt of sriracha sauce (hot chili sauce)

big pinch sea salt

Combine and refrigerate.

Simple Slaw

1/2 head red cabbage diced, chopped or julienned (your choice)

2 tbsp rice vinegar

1/2 tsp celery seeds, 1/2 tsp sea salt

Combine and refrigerate.

Chipotle Dressing

1/3 c mayo

1/2 tsp ancho chili powder

1/2 tsp chipotle chili powder

juice 1/2 lime

Combine and refrigerate.

Fish

In individual plates make…

1/2 c flour + 1/2 tsp sea salt & 1/2 tsp black pepper combined in the flour

1 cup panko (japanese breadcrumbs)

1 egg beaten

1/2 pd of cod, tilapia, flounder, halibut filets boneless and skinless cut into large bite sized pieces

1/2 c canola or vegetable oil

Dip fish pieces into the flour, egg then panko. Making a nice even coating on each piece.  Heat oil in a non stick skillet and cooking a few pieces at a time gently pan fry until golden brown and crispy, about   Drain on paper towels.

YUM.  Mr Weiss ate four taco’s and I jammed three down.  You can easily double all the amounts and have yourself a full on fiesta! OLE!!