Time for something different for dinner tonight? Fish Tacos are one of my favorite answers to a quick fix family dinner. Our son, Phillip, usually orders them when we go out to dine. They present a leaner/healthier approach to the regular beef or chicken tacos. How you present the fish in this recipe is going to be all up to you! I can give lots of suggestions on prep but it’s ultimately up to your taste buds.
This evening I am going to prepare fresh crappie that my good friend, Susie, brought me at work last week. The pieces aren’t large filets, so I going to do a fast sauté’ in the skillet using coconut oil. Sometimes I’ll put a bit of breading on the fish and other times I just use my favorite spices and go with no breading whatsoever.
Cabbage or lettuce? Well, again that is going to be your personal choice. Kids will enjoy lettuce and many adults will go for the cabbage. Chopped green onions, tomatoes, cheese and even avocados are options. If I have my own personal choice it would be the dill sauce presented below with cabbage, tomatoes, cilantro and only a slight tempering of shredded cheese, not much on the cheese. If it was early in the day I would include fresh green onion but most of the time I have to leave off the fresh onion.
The Dill Sauce recipe is in my cookbook, ‘Simply Yours’ and it comes from my good friend, LaRee. You will find the Dill sauce is equally good with fresh vegetables as a dip. LaRee used to tell me she would put in on about everything!
As you look at the base of the recipe consider using this with other fresh herbs instead of only dill. Also prepare a large filet of bass, trout, crappie, etc. and bake or grill the filets. Serve the entrée with the sauce over the top and fresh dill on the top or side.
Writing this down is making me very hungry for dinner, which is these tacos. I couldn’t decide which to do first this evening, write or cook dinner?
I am happy to say that I am ‘finally’ getting on the mend. I’ve been fighting ‘something’ since around May 23rd and after a change in medication, etc. etc. etc. I am finally seeing solid improvement. This past week found me in St. Louis doing a couple of morning shows which were a great deal of fun. I have to get back to work on my cookbook in the next few weeks so I can start setting release dates.
Have an outstanding week, find a good balance in life and don’t forget to take of yourself first. Simply yours, The Covered Dish. www.thecovereddish.com
(Amounts vary depending upon guests, I’ll plan for 4 persons.)
3 large fish filets of your choice, (maybe a pound)
(Tilapia, Swai, Blue Hake, Crappie, Trout, Bass, & Catfish just to name a few.)
Shredded Cabbage or lettuce
Also consider avocado
Shredded cheese of choice and/or sour cream
Zingy Dill Sauce
1/3 cup light sour cream
2 tablespoons pure Maple Syrup
1 teaspoon Dijon Mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced, fresh dill or 1/3 teaspoon dry dill
1 teaspoon grated Lemon Zest
Salt and Pepper to taste
Prepare fish in your manner of personal choice, breaded, unbreaded, grilled, baked, sautéed, etc. You can put the taco ingredients out for the guests to assemble themselves or stir the dill sauce into the cabbage, onion, cilantro and tomatoes as if it were a Cole slaw. The type of shells you use are again, your choice. If they are small I would plan on 3 per person, if you’re using big shells only 2 per person. If you want to bulk them up a bit prepare some rice and make fish burritos. For this we put down a bit of rice, then the fish and all the ingredients of choice. Any way your pack it this is a delicious meal anytime, particularly in the heat of summer.