Most Mexicans cringe at what we call Fish Tacos but hey, it tastes good and all the big franchises have popularized it, so why not?
In my recipe for those on Dad’s Diet, I use just one filet of frozen basa (obviously fresh is better but frozen works fine). I don’t bread it in the standard sense, just use a light coat of flour, some seasonings, and a minimal of toppings (just the ones that add intense flavour), and very little heat (I’m British and my stomach can’t handle it).
The result? Two tacos each, bursting with flavour but limited in calories. I didn’t need anything to go with it; just the tacos!
4 small white corn tortillas
1 basa filet
1/4 tsp ground cumin
1/4 tsp cayenne pepper (sometimes I skip this as it’s too hot for my taste)
1 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter
INGREDIENTS (Taco Toppings)
3 tbsp cabbage or lettuce, cut into strips
1/2 avocado, sliced thinly
1 Roma tomato diced
1/4 red onion, sliced thinly
1/4 bunch fresh cilantro (stems removed) (again, I often leave this out. Despite the undeniable flavour it adds, it also adds heat)
1/2 cup Cotija cheese, grated (it’s a Mexican cheese. If you can’t find it in the Deli section, use Cheddar or some other sharper cheese)
1/2 lime cut into wedges to serve
1/4 cup sour cream (I often use yoghurt instead)
1/3 cup mayo
1.5 tbsp lime juice from one lime (or 1/2 tsp of lime juice)
1 tsp garlic powder
1/2 tsp Siracha sauce (something else I often leave out)
- Cut fish into four equally-sized strips
- Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: cumin, cayenne, salt, pepper, and evenly sprinkle mix over both sides of fish
- Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 F for 20-25 min. To brown edges, broil for 3-5 min at the end.
- Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
- To serve, toast the tortillas quickly on a large dry skillet, or place inside folded tin foil for a couple of minutes.
- To assemble, start with pieces of fish, then add remaining ingredients finishing with a generous sprinkle of cheese and finally the awesome taco sauce! Serve with a lime wedge.
This and other recipes are suggested for men following the Dad’s Diet strategy (copyright 2021). They are also served at the Artichoke Hart restaurant (New York Fried, copyright 2016) and sometimes served by 5-star chef London Cartwright (Menu of Passion, copyright 2017).