Mexican Tacos Tonight

Fish Tacos, the name says it all.  I never had the pleasure of tasting a fish taco until I lived in Mexico, then that’s all I wanted to eat for lunch everyday.  The local outdoor restarant had several versions of this taco even shrimp. I ravished the “fixins” bar, it had everything in the world to add onto your taco.  I loved the locally made cucumber dressing, it was so creamy and had just the right amount of cukes and pepper.

 In Mexico, practically every meal is accompanied by a stack of fresh warm corn tortillas, much in the way that bread is served here in America. As you eat, you can wrap whatever is on your plate in a fresh tortilla, and voilá, you have a taco. Almost everything tastes good in a taco smothered with fresh salsa, and that goes for fish as well. Preparing a taco is much like preparing a sandwich; it’s all in the assembly. For these fish tacos you will be preparing and then assembling the fish, the tortillas, the salsa, and the cabbage or lettuce.

 

Mexican Fish Tacos

1 lb of firm fish fillets and or shrimp

Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter
Salsa and or cucumber salad dressing
1 ripe Avocado
Prepared coleslaw
Cider vinegar
Salt

Directions

Heat the tortillas.  You can soften them in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released, or if you have a flat griddle on you oven top you can  heat two at a time. Add a little oil to the griddle below you put the tortillas on the grill. (I like this method best). You can also use a large pan. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.

Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.

Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the salad dressing,  the slaw, and the avocados on the table and let everyone assemble their own.

 

This slow cooker recipe is easy on the cook and easy on the budget. Inexpensive pork shoulder makes a savory taco filling when cooked with tomatoes, chilies and corn.

 Mexican Pulled Pork Tacos

1 medium onion, coarsely chopped

1 3 1/2 pound 
Boneless pork shoulder roast or picnic roast
1   medium 
Sweet red pepper, cut into 1/4-inch squares
1   medium 
Sweet green pepper, cut into 1/4-inch squares
1 14 1/2 ounce can Jalapeno-flavored diced tomatoes
2   teaspoons Ground cumin

5 1/2 teaspoons Garlic salt

5 1/2 teaspoons Dried oregano
1/2 teaspoon Cayenne red pepper
1 4 ounce jar Diced green chills, drained
1 11 ounce can Corn kernels, drained
3   tablespoons Tomato paste
16 6 inches Corn tortillas, warmed following package directions
Garnish: 1/2 cup Fresh cilantro leaves, rinsed and patted dry, Sour cream

 

 

 

 

Crockpot Pulled Pork, Cut Corn, Dinner, Mexican Cuisine, Mexican Taco Dishes, Dishes, Peppers, Pork, Pork Loin, Pork Roast, Pork Shoulder Roast, Pulled Pork, Slow Cooker, Vegetables