Tacos are amazing. It’s a perfect little meal with all the food groups. A crunchy corn shell or maybe a soft flour tortilla. Spicy chicken. Flavorful pork. Bold beef. Roasted peppers. Red salsa. Creamy guacamole. Cotija cheese. My mouth’s watering.
I’ve been wanting to try new taco recipes, but sometimes the endless number of ingredients are hard to find. The preparation takes hours and requires skills that I just don’t have. I nearly gave up until I found this amazing recipe for fish tacos. It was completely out of my comfort zone, but everyone needs to start somewhere. And I just read something about failing is part of the process of success so I’m going to go to my happy Zen place and make these tacos. It’s good for the soul.
Fish comes in all forms, shapes, and sizes. You have your traditional white fish, such as cod or mahi mahi, that works really well in tacos, but this recipe is more exotic. Instead, you use a rare small orange fish only found in the farmed waters of Pepperidge. I thought I would have to special order it because I couldn’t find it at my fish market, but I just wasn’t looking in the right place. It’s next to impossible to buy fresh so I purchased a well-sealed bag and made the best of it. I was skeptical, but pleased at the same time. The fish comes ready with seasonings such as salt, pepper, cheese, paprika, and onion powder. Preparation is easier when all the ingredients are already baked in. No poblanos to roast. No corn to mill. No special sauces to make from the tears of unicorns.
Fortunately, you can use any type of tortilla for this taco. I chose a crunchy white corn taco shell.
Oh, before I continue, you might not want to make this around small children who tend to sneak a piece of fish or two. They need to be patient and wait for dinner. Go feed them a cookie instead.
Open your taco shells. I like how they aren’t broken. Briefly heat them up in the microwave.
Carefully open the bag and gently measure out 1/2 cup of fish, taking care not to break the fish or disrupt the seasonings.
Next, place the fish into the taco shell, being mindful not to spill outside of the shell.
That’s it. So simple! The crunchy texture with the salty cheese blends together beautifully with the crispy corn shell. I can’t believe I didn’t make this sooner. Enjoy! And don’t forget to follow me for more recipes!
Crunchy Fish Tacos
- 4 crunchy shells
- 2 cups fish
- Condiments to your liking
- Microwave your taco shells briefly, about 30 seconds.
- Take a taco shell. Measure out 1/2 cup of fish. Pour into shell. Repeat until you've made 4 tacos.
- Top with your favorite condiments. Enjoy!