A 'wicked good' fish taco that even a 'Mainah' would enjoy! Make up a batch while you are planning your next vacation day trip, weekend or fabulous week long stay at that ocean beach house. Maria recommends a little sangria and guacamole to go with it. Enjoy!
Wicked Good Fish Tacos
1. Mix sangria and pour some for everyone
2. Prepare fresh guacamole and serve with tortilla chips and sangria. Save one avocado for the fish tacos.
3. Prepare white sauce and hold in fridge
2. Prepare fresh guacamole and serve with tortilla chips and sangria. Save one avocado for the fish tacos.
3. Prepare white sauce and hold in fridge
- Mix 1 cup sour cream, 1/2 cup milk, 1 tablespoon each of onion powder, granulated garlic, oregano, and lemon juice along with a teaspoon of sea salt and 1/2 teaspoon of white pepper together. Sip on your sangria.
- Mix 1/2 bunch of fresh cilantro with your favorite fresh or large jar of salsa in your food processor until smooth. Have some chips and prepared salsa with your sangria. Save some of the salsa for the fish tacos.
- Cut 1 inch strips of 1 pound white fish (haddock, flounder, etc) and toss gently in a mixture of 1/2 cup of corn meal, 1 tablespoon chili powder, salted to taste.
- Bake fish on the middle rack of your preheated 400 degree oven for about 10 minutes until the fish is cooked through on a baking sheet. Sip on your sangria.
- Using heated soft flour tortillas place a little fish, prepared sauce and salsa on 1/4 cup of shredded green cabbage, fresh tomato chunks and a slice of avocado then fold and roll into a round taco.
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