Fish Tacos

Every time I think of fish tacos, I think of Dean from Supernatural.  If you are a fan, you know what I mean. 😂

I am not a fan of fish or any seafood.  However, I know that fish is good for me and I have been trying some.  I have always liked tuna and I like salmon when done properly.  I do not like cod because it feels too thick and rubbery.  I prefer a flaky fish.  For this recipe, as well as the pecan crusted tilapia, we use tilapia loins.  I really like those. 

Ingredients: 
Batter:
2 eggs
1/2 cup all purpose flour, heaping
water as needed to loosen up the batter
1 tsp. Old Bay Seasoning (we use our own concoction which I will post at another time)
2 tsp. cumin
1/2 tsp paprika
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt

Tacos:
small corn or flour tortillas (I personally prefer the flour with this)
3-4 tilapia fillets (There is enough batter that you could do more if you need)
avocado slices (optional)
shredded red cabbage (optional)
lime zest (optional)
grapeseed oil for frying (preferred frying oil)
preferred shredded cheese (we use a combination of Oaxaca cheese and quesadilla melting cheese; goat cheese would be good on these as well.)

Cream: 
1/4 cup crema
1/4 cup sour cream
juice of 1 lime
salt
pepper

Directions:
Heat up a skillet with oil for frying.
Dip fish fillets into batter, coating evenly.
Make sure oil is hot enough before tossing battered fish into the pan.  We use a laser thermometer after many other thermometers have been ruined in oil.  They just don't last long that way.  We use the minimum amount of oil on this recipe so there is no way to clip a thermometer on the side anyway. 
While this is happening, stir together the ingredients for the cream. 
When fish is cooked through, cut into bite size chunks and put in soft taco tortillas with preferred toppings. 


These are so good and I say that as someone who is EXTREMELY picky about seafood and fish.

Pecan Crusted Tilapia

I will start by saying, I am not a fan of fish.  I am not a fan of any seafood for that matter.  However, I do experiment now and then with certain fish.  Tilapia is one I like when it is done right.  Most recipes though, include things like bread crumbs, flour, corn meal, etc.  All of these add a lot of carbs.  I remembered that I used to order pecan-crusted chicken salad at a restaurant which we no longer have locally.  So, I thought I would try it myself.  This went over very well with me and J.  I would like to play around a bit more with the crust to make it stick a little better, but it was good whether I perfect that part or not.

Ingredients:
2-3 tilapia fillets (if you need more, double the recipe)
2 large eggs (If you would like to cut down on some fat, you can use egg whites)
3/4 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 cup ground pecans (I used a spice grinder)
1/2 cup chopped/crushed pecans (I used a mallet and a plastic zip bag)
salt and pepper
season salt
lemon juice of 1/2 lemon
1/4 cup mayonnaise
lemon wedges (optional)
Olive oil spray

Directions:
Preheat the broiler to high.  In a shallow dish, mix the eggs or add egg whites.  In another shallow dish, combine pecans, paprika, onion powder, garlic powder, salt, and pepper.  Sprinkle each fillet with season salt, then dip each in egg, and cover with the pecan mixture.  Then place them on a broiler pan coated with olive oil spray.  Broil each side for 5-6 minutes, or until done. 
Mix together the mayo and lemon juice.  Feel free to sprinkle some lemon juice on top of the fish fillets as well.  If you like, you could add some dill or pickle juice to the mayo sauce.  We don't like dill or pickle juice but many people like that taste with fish.

Salmon Cakes

This is a dish I actually got from my mom.  She used to cook this regularly when I was young and she still makes it now and then.  It had to be modified in order to be corn free but it was an easy modification that didn't change the taste at all.  This is also one of the foods I cook ahead and reheat for healthy lunches.  We are picky about what can be reheated but this is good.  You can also add fillers to them.  I think I will try shredding zucchini into them next time since we are currently on a zucchini kick.  Carrots?  Spinach?  Asparagus?  The possibilities are endless.  The ingredients and instructions below make five salmon cakes.  If you want to make more to have some for leftovers, it is easily doubled or tripled.  Five is the perfect amount for dinner for our little family of three.  This is also just a base which you could add vegetables to and stretch the amount made by the salmon alone.  However, just the base is good too.  I use what I have on hand for this dish.

Ingredients:
olive oil
2 pouches salmon (Canned works too, you just have to remove the bones)
2 eggs
Handful or two of crushed rice Chex cereal (Corn flakes work too.  This is the modification to my mom's original recipe.)
Crushed salted crackers (This could easily be gluten free by using gluten free salted crackers.  I have done this before too since I try to be as gluten free as possible.  There are only a few brands which are corn free so corn free trumps gluten free.)

Directions:
Mix salmon, eggs, crushed rice Chex and any filler vegetables in a bowl.  If it isn't sticking together, add another egg.  Make patties with the mixture and roll to coat in the crushed crackers.  In a skillet, heat olive oil. When the olive oil is hot, add the salmon cakes to the oil.  Cook on both sides until golden brown.