Fish Tacos

This is from Gwyneth Paltrow’s cookbook, My Father’s Daughter. (I made a few adjustments… For example, she uses a beer batter, which makes a big mess when it hits the oil. I don't do that.)  The accompanying sauces are really, really good.

 

1 pound white fish fillets

Corn tortillas

1.     With a sharp knife remove skin from fish (if applicable). Cut into large bite size pieces.

2.     Season with salt and pepper. Dip fish pieces in flour and shake off excess.

3.     Fry 3-4 minutes until nicely browned. (she uses safflower or peanut oil. I used olive oil.)        Place on paper-towel lined plate.

4.     Repeat until all fish is cooked.

 

Warm the corn tortillas in a dry frying pan. (She uses butter.)

Spoon lime crema on tortilla, lay 2-3 pieces of fish. Add guacamole and pico de gallo as desired.

 

Lime Crema

½ cup mayonnaise

1 Tbsp Lime juice

½ tsp salt

 

Pico de Gallo

1 pint grape tomatoes, quartered

½ small red onion, finely diced

2 Tbsp chopped cilantro

Juice of 1 lime

Salt

 

Guacamole

2 ripe avocados

2 Tbsp minced onion

3 Tbsp fresh cilantro

Juice of 1 lime (or to taste)

Salt