Fish Taco Recipe - Impatientfoodie.com Meat

Thury’s Fish Taco

Sometimes being a member of my own family is tough because the bar is always set so incredibly freakin’ high. Take my incredible Icelandic step-mother, Thury:  I watched Thury win 3rd place in her age group this summer at Ironman Canada and win a slot to the Ironman world championships at Kona, Hawaii. Oh, and THIS WAS ONLY HER 2ND TIME EVER DOING A FULL IRONMAN. For everyone out there who doesn’t do Ironmans, I assure you it’s a HUGE accomplishment.  Thury is, like, Viking tough.  She can also run a whole marathon in about 3 hours and 3 minutes. Siiiigghhhhhhh.

Apart from being an incredible (and inspiring/intimidating!) athlete, Thury is a total blast. She came to NYC a few years ago and when I took her out with some of my friends she ended up staying out later than me. Within a few days my friends were calling to see if Thury wanted to go out (not me) – I’M NOT JOKING. I was mildly offended at the time, but also very proud and not that surprised… She really is that awesome and fun.

Thury’s fish tacos are legendary within the family and this summer I finally got the opportunity to learn the recipe. I REALLY loved these and found them to be minimal fuss.  I shot them with taco shells, but I actually enjoyed them more with flour tortillas (James liked the crunch of the taco shells). Enjoy!

Thury's fish taco

- 1 pound of fish for this recipe will make about 4 servings -

Ingredients

FISH
1-2 POUNDS OF TILAPIA, BLACK SEA BASS, COD, HALIBUT, OR WHATEVER LOCAL WHITE FISH IS IN SEASON
2-3 TABLESPOONS OF CANOLA
⅔ CUP OF SPELT FLOUR
JUICE FROM ½ A LEMON
1 TABLESPOON OF GROUND CUMIN
1 TABLESPOON OF CURRY POWDER

FILLINGS
½ CABBAGE
1-2 TABLESPOONS OF GREEK YOGURT
1-2 TABLESPOONS OF MAYONAISE
½ – 1 TABLESPOON OF SRIRACHA (OR MORE TO YOUR TASTE)
1-2 TOMATOES
1 YELLOW ONION
½ TABLESPOON OF OLIVE OIL
ONE CAN OF BLACK BEANS
1 ½ TEASPOONS OF GROUND CUMIN
2 GLOVES OF GARLIC, minced
1 BAY LEAF
1-2 TOMATOES, CUT INTO SMALL CHUNKS
1 ONION
SALT & PEPPER
LIME (OPTIONAL)
SOUR CREAM (OPTIONAL)
FLOUR TORTILLAS OR TACO SHELLS

Instructions

LET’S PREP THE FILLINGS FIRST…

  1. Cut the cabbage, so that you have long, thin strips.
  2. Mix together one Tablespoon of mayo, one Tablespoon of Greek yogurt, and ½ Tablespoon of sriracha to taste. (Note: Add more of mayo/yogurt/sriracha until it tastes the way you like it. I personally liked it heavier on the greek yogurt and LOTS of sriracha. Add a pinch of salt, if you feel it needs it.)
  3. Mix the cut cabbage with the sriracha sauce and set aside.
  4. Cut up your tomatoes into small chunks and dice your onion. Combine and set aside.

NOW THE BLACK BEANS…

  1. Put the canned beans (with the water!) into a pot over high heat.
  2. Add 1.5 tsp of cumin
to the beans, along with the minced garlic, and a pinch of salt. Mix together well and turn down the heat to medium/low.
  3. Place the bay leaf on top and allow it to cook while you prepare the fish…

FINALLY, THE FISH

  1. Cut your fish into 2 inch strips
  2. Cover the cut fish with juice of 1/2 of a lemon
  3. 
Put 2/3 cup of spelt flour into a bowl
  4. Add one Tablespoon cumin, one Tablespoon of curry powder, plus a pinch of salt to the spelt flour and mix well.
  5. Roll your cut fish in spelt flour mix until it is well covered
  6. Check your black beans to make sure they are not getting too dry or overcooking. If they look and taste done, turn off the heat and set them aside.
  7. Put 2-3 tablespoons (enough to cover the pan) of canola oil into a skillet and put over high heat.
  8. Cook the fish, about 3 minutes per side or until falls apart easily and is flaky.
  9. Finally, assemble the cooked fish in your tortilla or taco shell, covered the fish with black beans, cabbage, onion & tomato mixture, and some sour cream and some fresh lime juice.
  10. Serve/Chow down.

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