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Ingredients
Fresh fish – 1.5 lbs
Louisiana Fish Fry – 1 package for coating or similar
Tomato – 1 large
Yellow Onion – ½ large
Jalapeno – 1 pepper
Cilantro – ¾ cup chopped fresh
Yellow Bell Pepper – ¼ pepper
Grated White Cheddar - 6 - 8 oz
Oil – ½ cup
Salt & Pepper
Corn Tortilla – 1 package
Preparation
Chop your tomato, onion, peppers, and cilantro and place in a bowl. Add a bit of salt and pepper and place in the fridge.
Now for the fish rinse and then pat dry with some paper towels. In a ziplock bag enter the contents of your Louisiana Fish Fry and then add fish and shake. Be sure that your fish is nicely coated.
In a medium size frying pan cook your fish till it is a nice golden brown. Set your flame to a medium eat as you want to be sure your fish is cooked through. You may have to cook the fish in batches depending on the size of your pan and the size of your fillets.
Once cooked set on a plate covered with paper towel to wick off any excess oil. Then transfer to a serving dish.
In another frying pan use the remainder of your oil and on medium high heat quickly heat your tortillas. Place on a plate.
Remove the Pico from the refrigerator and assemble.
I served these with a side of seasoned rice and refried beans.
Usually I let my guests assemble so they can create their ultimate taco.
Variation
The possibilities are all based on your preferences. You could add some fresh pineapple, avocado, a bit of sour cream. It’s up to you.
The coating used here for the fish is on the spicy side. If you prefer milder I would go with any seasoned coating such as McCormick. I do not add and liquid when using these products as the fish has enough to create a nice light coating.
If you prefer not to fry the fish, coat and place in the oven. I suppose if you like you could also use a pre-battered frozen variety. For this dish I used a fresh yellow pike that my friend Randy T actually caught on a fishing trip. Cod, haddock, or any other white fish are great options.
Serves 4-6
Enjoy!
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Oil – ½ cup
Salt & Pepper
Corn Tortilla – 1 package
Preparation
Chop your tomato, onion, peppers, and cilantro and place in a bowl. Add a bit of salt and pepper and place in the fridge.
Now for the fish rinse and then pat dry with some paper towels. In a ziplock bag enter the contents of your Louisiana Fish Fry and then add fish and shake. Be sure that your fish is nicely coated.
In a medium size frying pan cook your fish till it is a nice golden brown. Set your flame to a medium eat as you want to be sure your fish is cooked through. You may have to cook the fish in batches depending on the size of your pan and the size of your fillets.
Once cooked set on a plate covered with paper towel to wick off any excess oil. Then transfer to a serving dish.
In another frying pan use the remainder of your oil and on medium high heat quickly heat your tortillas. Place on a plate.
Remove the Pico from the refrigerator and assemble.
I served these with a side of seasoned rice and refried beans.
Usually I let my guests assemble so they can create their ultimate taco.
Variation
The possibilities are all based on your preferences. You could add some fresh pineapple, avocado, a bit of sour cream. It’s up to you.
The coating used here for the fish is on the spicy side. If you prefer milder I would go with any seasoned coating such as McCormick. I do not add and liquid when using these products as the fish has enough to create a nice light coating.
If you prefer not to fry the fish, coat and place in the oven. I suppose if you like you could also use a pre-battered frozen variety. For this dish I used a fresh yellow pike that my friend Randy T actually caught on a fishing trip. Cod, haddock, or any other white fish are great options.
Serves 4-6
Enjoy!
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