Can we talk about the proper amount of tacos for a minute?
I feel like most restaurants (I’m mostly talking about chipotle, because we don’t really go to many restaurants) serve three.
Can I tell you something? Three tacos have never ever filled me up.
I’m usually just starting to get full around five.
Am I a beast? I really want to know. How many tacos is acceptable or proper or just normal? I realize it depends on how packed they are. But, just an average. Please share. I’m seriously interested. I had four of these, and that’s only because I snacked (on fried tortillas and pinches of cooked fish) while I was making them.
Meeker had six (he gets me).
Also, can I tell you that I’m usually afraid of cooking with fish? Living in a place that is miles and miles and miles from any body of water, I just never feel like I know what to buy or if it’s good quality or how long it’s been frozen or yada yada yada.
That’s where the (sizzle!) fish part of this recipe comes in.
Sizzlefish generously gifted our family with a box of fish last week and it has been such a blessing. To have fresh, high quality, single portions of fish in our freezer (they only take a few minutes to thaw!) makes last minute (taco) dinners a breeze.
If you are unfamiliar with Sizzlefish, it’s a company that used to source seafood to grocery companies around the US, but then the owner decided to just cut the middleman and BOOM, you now can have fish delivered right to your doorstep. Even in a totally landlocked state like Colorado, you can get fish that was caught and frozen immediately to ensure the freshest quality. I can get behind that.
I can also get behind five (or six) tacos for dinner.
almond crusted fish tacos
makes 8-10 tacos, depending on how full you like them.
for the fish
- 2 pieces of cod
- 2 T sunflower oil
- 2 eggs
- 1 C almond meal
- 1 T old bay seasoning
- 1 t salt
- 1 t pepper
- dash of cayenne pepper
Preheat a large skillet to medium high heat and add the oil. Beat the eggs in a medium sized bowl and set aside. Combine the almond meal and seasonings in another medium sized bowl. Dip each piece of cod in the eggs, and then in the almond meal mixture so that it is coated on all sides. Place in the hot pan and cook about 3-4 minutes on each side, or until outside is crispy and fish easily flakes off when scraped with a fork.
for the sauce
- 5oz plain greek yogurt
- 1 T chipotle in adobo sauce
- 1 t garlic salt
- 1/2 t of your favorite taco seasoning
Combine all ingredients and stir well.
for the slaw
- 2 C shredded cabbage
- 1/4 C rice wine vinegar
- 2 T red wine vinegar
- 2 t sugar
- squirt of sriracha (or other hot sauce)
In a medium bowl, whisk the vinegars, the sugar and the sriracha, then stir in the cabbage.
for the tortillas
- 8-10 corn tortillas
- 2-3 T sunflower oil
Add 1-2 teaspoons of oil to a hot pan. Place one tortilla at a time, and let cook until it’s just starting to brown and puff up. Then flip. Do the same for that side, then remove to a paper towel lined plate. Repeat with remaining tortillas adding more oil to the pan as it gets absorbed.
Layer the fish, the sauce, and the slaw into the tortillas, top with cilantro and a squeeze of lime, and you’re good to go!