This was a recipe born out of a need to use up leftover fish and corn on the cob … it was late summer so we also had an over-abundance of vegetables from the garden (but no cabbage!) and we happened to have an avocado on hand. Little did I know my parents had never had fish tacos before. I remembered the fish tacos we’d had in California, and the idea just struck me that all of this stuff would taste good together. So I stirred up some vegies, heated the fish, and served it all with crunchy taco shells, showing them how to fill them … They loved them. This was years ago and we have all since had the opportunity to eat fish tacos elsewhere in many different ways. I just had some in Colorado that were served with a lovely mango salsa. Those were nice, but I think I still prefer these.
I know that fish tacos are supposed to be served on soft corn tortillas with lots of cabbage and avocado cream and don’t get me wrong, they are good like that, but … well, I like my tacos crunchy. And I’m not that crazy about cabbage. Besides, who says you can’t have a crunchy fish taco?
You could certainly make this the “traditional” way with corn tortillas if you like. Just warm the tortillas before you add the toppings.
How many people this serves depends on how much fish and taco shells you have. The vegie melange is quite forgiving: you can adjust the types and quantities of the vegies to suit whatever you prefer/have on hand and the amount needed.
Fish Tacos with Zucchini Avocado Summer Vegie Melange
- 1 t. olive oil
- 1/2 of a small zucchini, chopped
- 1/2 of an onion, chopped
- 1 clove garlic, chopped
- 1 – 2 t. finely chopped jalapenos
- 1/2 of a small bell pepper, chopped
- 1/4 c. sweet corn, cooked
- 1 ripe tomato, chopped
- 1/2 of an avocado, chopped
- Cooked fish, cut into strips (I used leftover Parmesan-Almond Crusted Fish)
- Taco shells
- Fresh cilantro leaves
- Lime wedges
- Shredded cheese or crumbled goat cheese (optional)
- Spray a pan with cooking spray, then drizzle it with olive oil. Heat to med-high heat.
- Sautee the zucchini, onion, and garlic in the pan until onion is translucent. Add the peppers and the corn and cook briefly till all the vegies are warm and lightly cooked. Sprinkle with Red Robin salt (or just regular salt) and fresh ground pepper to taste.
- Remove pan from heat. Stir in the tomato and avocado.
- Meanwhile heat up the fish. Crisp the taco shells in the oven.
- In each taco shell, put a strip or two of cooked fish, and top with the vegie melange and cheese (if desired). Sprinkle with cilantro.
- Serve with lime wedges.
We were up at the lake this past weekend visiting my parents and being at the lake in the summertime always makes me think of fish. The kids all went out fishing right away, but had no luck catching any. But that really didn’t matter … mom and dad always have plenty of fish in the freezer …
It’s great being up at my mom and dad’s because then I have more people to cook for! Sometimes my sisters are there too with their husbands, kids, and dogs, but this time it was just us, my parents and my son’s two friends, so it was a lovely quiet-ish weekend at the lake. Well, as quiet as you can get with 4 teenagers around!
I wasn’t sure if my son’s friends would eat fish, so I wanted to make something really tasty, with a spicy something you could add to it if you like things spicy. And Dad had these lovely juicy peaches sitting there tempting me … so … well, let’s get started.
Parmesan Almond Crusted Fish
- 2 hefty slices of whole wheat bread (I used my dad’s homemade whole wheat bread … if you are using store-bought bread, you might need more than 2 slices … I’ve noticed store-bought bread slices always seem so much smaller)
- about 1/3 c. almonds
- 1/4 c. cheez-its or other cheesy crackers
- A good bunch of the green leafy pieces of fresh dill weed
- 1/3 c. parmesan cheese
- 3/4 t. adobo seasoning
- 3/4 t. salt
- freshly ground pepper
- a bunch of fish — I don’t exactly know how much. We used 3 small packages of silver bass and walleye, so maybe it was a pound and 1/2? I think you could use just about any kind of fish and this would be good …
- Skim milk for dipping the fish in (if you’re lactose-intolerant try beating up an egg instead)
- In a food processor or handy chopper, process the bread, crackers, dill and almonds until finely ground. In a bowl, mix the bread crumb mixture with the parmesan cheese, adobo seasoning, and salt.
- Sprinkle the fish lightly on both sides with salt and pepper.
- Spray a baking pan with cooking spray.
- Dip each piece of fish in milk, then coat with the bread crumb mixture. Place on the pan. Once you’ve breaded all the fish, if you have any breading left over, sprinkle it on top.
- Spray the tops liberally with cooking spray–preferably olive oil or canola oil.
- Bake at 375 degrees F. for about 25 minutes or until it’s golden brown on the top and the fish flakes lightly when you test it with a fork. My dad’s oven is a little cool, I think, because we had to turn it up to 425 at the end to get it to finish properly.
Peach Cilantro Salsa
- 1 ripe, juicy peach, chopped
- 2 ripe tomatoes, peeled
- 1 clove garlic, chopped fine
- 1/2 of a medium onion, chopped fine
- about 1/2 c. finely chopped zucchini
- 1/2 – 1 jalapeno pepper, chopped fine.
- fresh oregano, chopped
- fresh cilantro, chopped
- The hardest part of this salsa is the chopping … then you just mix all ingredients well in a bowl.
- Let sit for several minutes before serving to let the flavors blend.
For the fish: assuming 1/4 lb of fish per person
For the salsa:
Recipe analysis from http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe