Fish Tacos

This is my mom's favorite dish, and this version is much healthier than the versions with deep fried fish sticks. My local grocery store stocks pretty much only one type of white fish at a time, so I always go by that section and see what's there. Last week, there were some good looking cod fillets for sale, so I grabbed them and planned this dish for the week. These tacos are also very versatile, I make them differently every time. Today, I thought I had tomato in the fridge when I really didn't, so I didn't have that in the tacos like I usually do. Also, I was planning to slice my avocado, but they were getting old and had a couple brown spots to take out, so I gathered the good parts and made guacamole instead. Another perk of this recipe is that the fish is made in an air fryer, which makes it super easy, and our oven requires a blood sacrifice to heat up in a reasonable amount of time so it's nice to avoid that. 

Ingredients

Any white fish

2 limes

2 small avocados, or 1 large one

1 bag of shredded cabbage

Small tortillas. I used fajita sized ones, but if you prefer the taco size you can do that too.

Olive oil to coat the fish

Neutral oil to fry tortillas

Spices for fish: Seasoning salt, garlic powder, old bay seasoning, pepper, chili powder

Spices for guacamole: Garlic salt, pepper, dried minced onion, 1/8 of a lime of juice (I cut my limes into eights and I squeezed one of those eights into the guac. My limes were very juicy this time so you may need more to taste)

Fish taco sauce is important for these, however I'm not exactly sure how the one I used was made. I let my mom make the sauce since we have different opinions on a good sauce (I don't like sour cream, she does, so very different amounts of sour cream are used in our sauces lol), but these are her thing so I let her make it how she wants. I recommend looking up a fish taco sauce recipe and modifying it so it tastes good to you

Start by coating your fish of choice in olive oil, sprinkle on a coat of each of your seasonings, and then brush those around your fish so the coating is even. I air fried these at 400 degrees F for 20 minutes, but that's really going to depend on your fish thickness. I had a really chonky fillet that was thick, and it needed another 5 minutes.

While the fish is frying, start heating your tortillas in your neutral oil. you don't want them crispy and brittle, but you want them to turn more golden brown. Make sure your heat is on the low side of medium, you don't want the oil sputtering too much. You have to accept that you're going to overcook a couple, it's taken me a lot of tries lol. As the tortillas finish, place them on a plate prepared with a paper towel to soak up extra oil. 

As you babysit your tortillas and the air fryer is going, prepare your veggies. Cut your 2 limes into eights (16 pieces total), and then prepare your avocado to be made into guacamole. 

Add in your spices, and take out your aggression by smashing the avocado with whatever implement you want to use. Other things you can add here are cilantro, tomato, or raw onion. I didn't have the first two, and I didn't feel like ruining my makeup crying over an onion...

By the time the guacamole is finished, the fish should be wrapping up and you should have enough tortillas to get started making tacos. Start by laying your fish on a bed of your yummy guacamole in your taco.

Then, add your shredded cabbage, and top with your favorite fish taco sauce. 

Serve with a lime wedge for each taco. These tacos are crunchy, light, and fresh. I rarely order fish tacos in a restaurant but I enjoy making and eating this dish, and the family loves them too!