How to cook Fish Tacos for Cinco de Mayo

Cinco de Mayo is a great day for celebrating here in Chicago. We have colorful parades and lake front festivals. It's very exciting! Most important, to me, is the variety and excellence of cultural foods that will suddenly be available all over the city... even in MY kitchen! Here is a recipe for my Fish Tacos that's quick and delicioso!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 Tilapia filets per taco
• 1/2 cup buttermilk
• 1/4 cup Dijon mustard
• 1 teaspoon hot sauce
• 3 Tablespoons packaged Taco seasoning
• pinch of salt (your preference)
• 1/4 teaspoon black or cayenne pepper (your preference)
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 cup corn starch
• 1/2 cup very cold tonic water
• Soft flour tortilla shells
• fresh lime
• fresh chopped cilantro

1. 
   Fresh Tilapia

   Cut your Tilapia into 1/2 inch strips. I usually get 4 strips out of each fillet because I like slender strips in my fish tacos. If you like a heartier bite, use thicker strips. In a small bowl, mix your buttermilk, mustard and hot sauce. Sprinkle 1 tablespoon taco seasoning, salt and pepper over both sides of fish fillets. Pour milk mixture over fish and place covered bowl in refrigerator for 1 hour. (Now would be a good time to make your Cinco de Mango Salsa!)

2. Mix your flour and 2 tablespoons taco seasoning in a pie pan. Stir together corn meal, corn starch and tonic water. This is the batter for your fish tacos. Add the tonic water a little at a time until you get the desired consistency - blended but not soupy. Heat oil for frying your fish. I like to deep fry my strips for fish tacos in about 5 cups of vegetable oil. The oil is hot enough when a drop of water pops and sizzles when sprinkled on the oil. (Or if you have a thermometer, about 350 degrees!)

3. 
   Make your own Fish Taco bar!

   Shake off excess buttermilk from your fish strip. Dredge fish through pie pan containing flour and seasoning. Coat well with dry flour. Dip into your wet batter and slowly lower fish into hot oil. Fry until golden brown on both sides. Remove from oil, drain. Check a fish strip for doneness. If you need to, finish cooking in 300 degree oven. Do NOT overcook or fish will be dry.

4. 
   Cino de Mayo!

   When your fish strips are done, you're ready to build your Cinco de Mayo Fish Taco with all the fixings that you like! A squeeze of fresh lime, some fresh cilantro, black beans, chopped onions all wrapped up in your warm flour tortilla. Oh, but you MUST try the Cinco de Mango salsa, it's perfect with this taco. Cinco de Mayo Fish Tacos - a celebration in your mouth!

Tips & Warnings

• Feel free to use crunchy corn taco shells, if you prefer.
• Adjust the heat of spiciness to your personal tastes.
• Remember, salty does NOT mean flavorful! Use salt sparingly. Add a little chili powder, onion powder or cumin instead of just going heavy on the salt.

Resources

• Cinco de Mango Salsa!

[LilacGirl]

on 7/27/2009 Another person who loves fish tacos. Your recipe sounds delicious.

[billips]

on 5/25/2009 Love fish tacos any time of year - most certainly will try your recipe - B.

[FrazzledNanny]

on 5/7/2009 I can't wait to try fish tacos! Thanks for the recipe. 5*

[VirtualWorker]

on 5/4/2009 You're on a roll MotherDove, missed you at our tele-conference!VirtualWorker

[e-Rambler]

on 4/30/2009 Great fish taco recipe. Thank you, MotherDove!