Category: fish tacos

Tip for Cooking Fish – Soak in Milk

Cook a lot of fish or seafood? Intimidated by cooking seafood? Then this tip for cooking fish is for you! So easy and unbelievably helpful. Check it out. This tip for getting rid of the smell of fish is courtesy of my favorite lady. It has been life-changing when it comes to cooking fish. My late mother Patsy (she always said she hated that name, but I think she secretly loved it) taught me this trick, which has helped so much over the years. Patsy was a wealth of good advice and helpful tips and I am thrilled to pass on just a bit of her wisdom to all of you.

We have all experienced getting home from the fishmonger and the fish or shellfish smells a little fishy. I always smell the fish before I buy it, but occasionally when I get home it still has a bit of an odor. I am not talking It’s time to throw it out fishy, but just a little.

Learn how to cook, try new recipes, learn from your mistakes, be fearless and above all have fun.

Julia Child

Cooking Trick - Soaking Fish in Milk to get rid of smell.

Here is the tip for cooking fish. If you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp. Having never tried it with salmon or anything else I can’t attest to that. This cooking tip for fish is something that I never leave out and I find it especially helpful when it comes to frozen fish. It is a game changer!

I don’t know why it works, but it does!

If you are interested in more then check out the Tips and Tricks and Recipes page on my blog Sunday Chefs. My Pinterest page also has a lot of recipes and tips that I have accumulated from other people. Tell me yours, I would love to try!

Crazy Good Fish Tacos

Crazy Good Fish Tacos for Cinco de Mayo

Fish Tacos are the perfect recipe for any day but perfect for your Cinco de Mayo celebration. I love Fish Tacos and always order them when they are on the menu at a restaurant, but I have always been so intimidated to make them. A few years ago, I gave it a shot and it was so easy, so don’t skip on these. The past few years, I have tried many different variations. It is fun to experiment and change up the toppings. These tacos are so versatile and can easily be made allergy friendly. (Unless, of course you are allergic to seafood).

I think my love of Tacos began when I was a kid. My parents would have these elaborate taco nights. Tacos were not as common back then in our Irish suburban neighborhood, so this was quite exciting! My dad would cook all day. He would fry each corn tortilla and lay out all the toppings. Sometimes there would be pulled pork and fancy cocktails. Sometimes they would invite the neighbors over. BUT…… the kids were not allowed to eat them. We would get hot dogs and beans or something and sent on our merry way. It was infuriating! I wanted to eat with them so bad. Hence, I am now completely in love with Tacos. My dad would say, it was too much work and we would not appreciate them. He did eventually include us, but it took years!

It’s a I want to fake my own death, move to Mexico and live off Tacos and Tequilas kind of day!

-Unknown

The variations are endless. We have food allergies in this house, so Pico de Gallo would replace the Crema for the lactose intolerant and corn tortillas for the gluten free in me. I leave out the black beans when we have the peanut/legume allergy. There really is something for everyone and it all works. The fish is mild so the kids like it. I still have one child who will not touch them with a ten foot pole, so I make the good old fashioned taco meat for her and it works. There is nothing like Taco Tuesday in this house.

If you are interested in more foodie content, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Crazy Good Fish Tacos

Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 4 people
Course: Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 1lb. Captain's Cut Cod This is my preference but haddock, tilapia, salmon, shrimp. It would all be great.
  • 1 Pinch Chili Powder
  • 1 Pinch Cumin
  • 8 corn tortillas Flour tortillas can be substituted.
  • Sour cream Lime Sauce
Crema Sauce – Sour Cream Lime Sauce
  • 1/3 cup Sour Cream
  • 4 tbsp. Mayonnaise
  • 1 tbsp. fresh lime juice more if needed. I always put more.
  • Zest of one lime
Toppings
  • 2 Radishes Sliced Thin
  • Green or purple cabbage Sliced Thin
  • Crema Sauce Recipe attached
  • Mango Salsa
  • Pico de Gallo
  • Black Beans
  • Shredded Cheese
  • Onions Pickled are great but raw works too.
  • Shredded lettuce

Method
 

  1. Crema Sauce – See the recipe above. Mix all together and if possible, let sit in the fridge for a few hours for the flavors to come together.
  2. Cut the fish in to 1 inch wide pieces.
  3. Sprinkle the fish with cumin and chili powder
  4. Cook a few minutes (2-3) on each side in a hot cast iron skillet. Flip halfway through. Be gentle or the pieces will break apart.
  5. While the fish is cooking, warm up the tortillas in the oven or according to the package directions. Wrap in a towel or aluminum foil to keep warm.
  6. Set out your toppings and enjoy.