I first tried a fish taco at a local street fair about two years ago and was surprised by the great taste, so started making them at home.
While this recipe calls for mini, 4-inch tortillas, larger 7-inch ones may be used. I keep the smaller ones on hand for many other recipes and snacks, as they're handy for just the two of us, and help with portion control.
I've used red snapper, cod, or tilapia, as they're firm. I've even used steamed or sauteed shrimp.
Make everything and set out for folks to assemble their own tacos. Allow 3 or 4 mini tacos per person. Side dishes could be a green salad, corn on the cob, or Mexican Rice.
Mini Fish Tacos with Avocado Dressing
- 2 to 3 Tabs. fresh lime juice
salt and pepper to taste
4 cups of finely shredded cabbage
2 Tabs. vegetable oil, plus more for brushing
2 pounds thick, firm white fish fillets
Old Bay to season fish
24, 4-inch flour tortillas, warmed or 10, 7-inch
2 medium tomatoes, chopped
Hot sauce, for serving
Optional: lime wedges, shredded cheese
In a bowl, toss the cabbage with the 2 tablespoons of vegetable oil and lime juice. Season with salt and pepper.
Brush fish with oil and season with Old Bay. Saute over moderately high heat until lightly browned and cooked through, about 10 minutes. Transfer the fish to a platter and cut into one or two inch pieces.
To assemble each taco, spread a dollop of avocado dressing or guacamole on a warm tortilla. Top with a few pieces of fish, a few tomato pieces, and a large spoonful of the cabbage slaw. Serve with hot sauce, shredded cheese and lime wedges. Serves 6 - 8.
Estimated cost: $10 or less; $1.66 per person or less.