Monday, July 2, 2012

The Ultimate Fish Tacos

Fish tacos have become a regular on the menu in our household - they're a stress-free option to serve for get-togethers, especially in the summertime when you don't want something too heavy. Guests can mound whichever toppings they like onto a hearty taco shell, and all you have to do is scatter a few different toppings across the table. If you're having a lot of people over, this really is an easy way to entertain. Most of the toppings can be made ahead of time and the fish can be prepared in a few minutes once your guests arrive. I like to serve these with an ice-cold jug of watermelon juice and/or glasses of berry mojitos. It's more relaxed than a sit-down dinner and perfect for a warm summer evening where you want to eat outside. If you're hosting a potluck, have every guest bring their favourite taco topping while you provide a few of the essentials.
Here are a few of my favourite toppings. I also love serving these with shredded red cabbage, grilled corn kernels, purple rice and orange salsa. What are some of our favourite fish taco toppings?

Fish Taco Bar

Cilantro-Mango Salsa: Cut a ripe mango into thin strips, toss with a small handful of coarsely chopped cilantro, 2 tbsp of lime juice, 2 tsp olive oil and a little salt and pepper. Serve alongside some shredded lettuce, and keep the in the fridge until time to serve.

Breaded Tilapia: Gently coat tilapia fillets with a mixture of flour, salt and pepper. Toss in a bowl with a beaten egg, and coat with bread crumbs. Cook in a skillet until golden and flaky. Cut into bite-size chunks. Make at the last minute. {Use panko bread crumbs if possible, they make the crust especially crisp}

Blue Corn Taco shells: Heat at the last minute according to package instructions, plan to have 3 to 4 tacos per person.

Avocado Cream: In a food processor, add 2 coarsely chopped peeled avocados, 1/4 cup lemon juice, 1 tbsp lemon zest, 1/4 cup greek yogurt, 2 tbsp chopped cilantro, 1 diced shallot, a good pinch of salt and pepper. Pulse until smooth, and keep in the fridge until time to serve.

Tomato and Avocado Salsa: Layer thin slices of avocado and heirloom tomatoes. Top with a drizzle of olive oil, a drizzle of lemon, 1 tbsp of coarsely chopped capers and a pinch of salt and pepper. 

Serve with purple rice, lemon wedges, a sour cream on the side.


Dining Alone said...

This is a great idea. I have so many picky eaters in my family that letting them build something themselves is always easier.

Torviewtoronto said...

lovely post delicious tacos

Chocolate Shavings said...

Dining Alone: Exactly! And since there is a lot to choose from, it's a great option for any guests with dietary restrictions.

Anonymous said...

I love tacos too! I use shrimp or chicken more often than fish though somehow. Another topping I always have to have is..some good shredded cheddar! The combination of sour cream, guacamole, salsa, cheddar and chicken or shrimp is out of this world delicious!

Happee Monkee said...

WHOA! This is awesome. I love everything there. I love that there's lots of fish and avocado (and that people can assemble their own food). Great idea!

Suzanne Perazzini said...

I love building my dinner like this but my husband complains bitterly if he has to work for his meal. My son always says, "Okay, now what do I do?" as he surveys the array of dishes. Males!

A Canadian Foodie said...

OH me oh my! This is my kind o party - love to pay with my food. YUMMERS!

The InTolerant Chef ™ said...

We love taco dinners, but fish tacos are still pretty new here. We mostly have chicken or minced beef with plenty of avocado!

Angie's Recipes said...

I am too a fan of fish tacos. This looks really tempting.

Asiya @ Chocolate and Chillies said...

We love fish in our quick to make! Love fish tacos and yours look fantastic!

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