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Tu Vez Latino Culinary Academy: Fish Tacos

Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

My aunt and I got into an argument this weekend about fish tacos. Like a good Texan, she insisted that fish and tacos are a weird combination. Perhaps it’s the years I’ve lived outside of Texas or perhaps my total schoolgirl crush on fish, but I disagree. I think that a nicely grilled and seasoned fish in a corn tortilla with a little slaw, pico de gallo, and Mexican crema is divine. Since I live in New York and don’t have a grill, the recipe I have here uses a sauteed fish version. You sometimes see a tempura-style fried fish taco, which is also very good. But for once, we’re taking the healthier option.

Fish Tacos

2 Lbs mahi-mahi, tilapia, cod, or haddock

1/2 Cup of grapeseed oil. You can use vegetable oil, but grapeseed oil gives it a nice light flavor, plus it makes you look fancy

5 Tbsp lime juice

5 Tsp chili powder

1/2 Tsp of cumin

2 Minced garlic cloves

A pinch of sea salt

8 Small corn tortillas. Seriously, not flour.

2 Cups of shredded cabbage. I like to use red cabbage because it’s all perty

2 Tbsp minced onion

Another pinch of sea salt

First, make the coleslaw. Combine 2 tbsp of lime juice, the cabbage, the onion, and a little salt and let that marinate for a few hours. Next, cut the fish into 16 pieces or so. Put the fish in a glass or plastic bowl with 3 tbsp of lime juice, 1/2 of the grapeseed oil, chili powder, cumin, salt, and garlic. Do this only a few minutes before you cook it or else the fish might get mushy. Put the rest of the oil in a pan and put it on high heat. When the oil is nice and hot, place the fish in the pan. It will only take a couple of minutes to cook it all the way through. You know you need to flip it when you see it getting a little brown on the sides. Carefully flip it over. If the fish breaks up, don’t worry about it. Fish does that. When it is all the way cooked, serve it in the corn tortillas topped with the slaw and maybe a little Mexican crema and pico de gallo. Take that, tia.

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