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.
Ingredients
Method
- 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.
- Cut the fish in to 1 inch wide pieces.
- Sprinkle the fish with cumin and chili powder
- 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.
- 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.
- Set out your toppings and enjoy.
