Category: 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.

Simple Mango Salsa

Simple Mango Salsa is the perfection addition to your summer menu. The versatility is endless. Add something here or subtract something there. It is all wonderful. Spring is here …. despite the 40 degree weather. And it is time to break out all the spring and summer recipes. This Simple Mango Salsa is the first one that I thought of. It is so wonderful and versatile. I first made this salsa years ago and it has been on regular rotation ever since. It is simple to make and elevates anything you put it on …. grilled chicken or fish, tacos, salad, chips or in any bowl now a days. This is especially good on my Crazy Good Fish Tacos.

We have some food allergies here, so sometimes I leave out the beans and add the red peppers. Some like it spicy, so I add more jalapeno. You really cannot go wrong here. Chop all the ingredients and combine in a bowl. Good luck cutting the mango. I think mangos are my least favorite thing to deal with. I make a huge mess trying to cut them, but it is worth it. Well worth it.

My advice is to let the salsa sit in the fridge for a few hours, but if you don’t the time, feel free to eat immediately.

Life without Mexican food is like no life at all.

-Unknown

Simple Mango Salsa

This mango salsa is great as an appetizer, condiment, side dish. Great on fish or chicken. Perfect to bring to a party as chips and dip also. So easy and fun to eat.
Print Recipe Pin Recipe
Course: Appetizer, condiment, dinner, Main Course, Salad, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 Fresh Mango Peel, sliced and diced
  • 1 cup Black Beans Rinsed
  • 1/2 Red onion Diced
  • 1 Red Pepper Diced
  • 1/3 cup orange juice
  • 1 tsp cumin
  • 1 tbsp Fresh cilantro Chopped fine
  • Salt To taste
  • 1 Jalapeno De-seeded and diced fine. This is optional and you can add as little or as much as you want to.

Method
 

  1. Peel and dice the mango into small pieces.
  2. Chopped the red onion fine and add to mangoes.
  3. Rinse the black beans and add.
  4. Chopped the Cilantro fine.
  5. Combine all the ingredients along with cumin and orange juice.
  6. Refrigerate for at least an hour.

Notes

This mango salsa is the perfect addition to any meal. It goes great as an appetizer or snack combined with tortilla chips as a chip and dip recipe. You can also serve on top of grilled chicken or fish or a side dish. 
This fruity salsa is healthy and kid friendly. Mango salsa is also allergy friendly. 
Allergens: Contains black beans which are a legume. DAIRY FREE, TREE NUT FREE, PEANUT FREE, EGG FREE, GLUTEN FREE, SOY FREE

If you are looking for some other great recipes, check out the recipes page of my Sunday Chefs blog.

Fish Tacos – Taco Tuesday

So… Tacos? I could eat them every day. Hubby…not so much. Kiddo and I wanted Tacos today, but we need to win over the big guy. What to do? I know….. Fish Tacos.

I have never made them before, but there is a first for everything. Time to do some research. I looked at some great recipes and decided to wing it. First thing to do … head to the fish monger. Headed down to Fresh Catch to check out the selection. Captain’s Cut Cod it is.

It’s a ‘I want to fake my own death, move to Mexico & live off Tacos & Tequila’ kinda day! – Unknown

  • 1 lb. Captain’s Cut Cod
  • Two radishes sliced paper thin
  • Thinly sliced green cabbage
  • Pinch of chili powder
  • Pinch of cumin
  • Sour Cream Lime sauce
  • 8 corn tortillas

SOUR CREAM LIME SAUCE

  • 1/3 cup sour cream
  • 4 tbsp. mayonnaise
  • 1 tbsp. fresh lime juice, more if needed
  • zest of lime

I loved this so much, I could eat it straight.

Prepare the sauce and let it sit for 15 minutes or so in the fridge to stay cold.

Meanwhile, on med/high heat, warm up the tortillas in a cast iron skillet. A few minutes on each side and then layer between dish towels to stay warm.

Cut the fish into 1 inch pieces.

Now, warm up another cast iron skillet on med/high heat. Sprinkle a pinch of chili powder and cumin on each piece and add to hot skillet. Heat 2-3 minutes on each side. I found that a small spatula was the best way to flip the fish to prevent it from falling apart. Put the skillet in the oven at 350 to finish cooking.

Now it is time to eat. One corn tortilla, some fish, radishes, cabbage and the lime sauce!

They came out fantastic! My husband now loves Taco Tuesdays!

 

Allergy Information: Seafood, Dairy, Gluten Free, Nut Free