Thursday, October 28, 2010

Tuesday Tacos, true Gulf Coast Flavor!

I see fish tacos as a very Baja Mexico creation, in recent years I have noticed them appearing many menus across Texas as well.  The fish can be grilled, fried or seared but however it is prepared they are almost always enjoyable.  I used to rate a good Tex-Mex restaurant on the enchiladas & salsa alone, now I guess the establishment had better be on the game with the Fish Tacos too! The fish must be super fresh.  We are fortunate to have fresh Gulf seafood nearly at our fingertips here in Texas.  (You can substitute any fresh fish of choice.) I added one of my favorite fruits to these tacos.  We are just now finding fabulous pomegranates here in the markets.  I even have some small pom varieties in my garden however they are not ready yet to eat. This week on Tuesday we had Fish Tacos with a twist of course. The combination of Pomegranate & Jalapeno give these Fish Tacos a real star rating in the Texas to Mexico household.  Like most tacos they are pretty fuss free & easy to prepare. They make a perfect dinner for a night of things that go bump in the night & trick or treating!  Enjoy my friends & buen provecho!

Gulf Coast Fish Tacos
1 1/2 lb *Gulf Sea Bass, *any fish of your choice is great
1 Pkg Louisiana Fish Fry
2 cups vegetable oil
1 cup Guacamole
1 cup chopped cabbage, either red or green
1 Jalapeno pepper, seeded & diced
1 Pomegranate, Seeded
Fish Taco Sour Cream dressing
1 cup sour cream
1/ 4cup milk
2 Tbsp lemon or lime juice
1 Tbsp garlic powder
1 Tbsp oregano or cilantro, chopped fine either dry or fresh
Pepper & Salt to taste

Fry Fish dipped in to the Louisiana Fish Fry,  in 1 1/2 inches of oil, I used favorite cast iron skillet over medium high heat. Cook time for fish while frying: 4-5 minutes, turning once during the frying process. The fish should have a crisp texture on the outside & have a nice golden color.  The fish should easily flake once it is cooked. (do not over cook) Drain the fish on paper towels, keep warm in oven preheated at 225*.  Heat corn tortillas thoroughly, on comal or griddle.

Assemble the Fish tacos placing a layer of guacamole on the bottom of the tortilla, add few tablespoons of cabbage, piece of fish, top with Sour Cream Sauce (recipe above) then sprinkle liberally with the pomegranate seeds.  I served this with Spanish Rice & also garnished that with the red pomegranate seeds.

 Louisiana Fish Fry is our favorite fish fry.  When I attended college in Louisiana these products earned my eternal favor!  What goes better with Gulf Seafood?  If there is a product out there I haven't found it yet but still open to try new things! Let me know what your favorite Fish Fry is? 


Chef Fresco said...

yum yum! Fish tacos are the best!

Dee said...

Chef Fresco~thanks! Aren't they though? I am finding such a wide variety of Fish Tacos now in restaurants.

Anonymous said...

Delicious! I love the addition of pomegranates!

Foodessa said...

Really interesting combo of flavours that went into that taco mix.
I've never had some with fish before.
Dee...thanks for the great idea ;o)

Flavourful wishes,

Pattie T. said...

Dee, these look amazing! I love fish tacos, but have never thought to make them at home. Thanks for the recipe.

Dee said...

5 Star~Thank you, the pom seeds are a nice small burst of flavor.
Claudia~Oh, you must try them now! Hope you enjoy them soon.
Patti~Thanks! I am surprised at how easy they are to put together at home.

Diana's Cocina said...

Looks delicious and I love tacos! Much more exciting than regular taco, love how you kicked it up a notch ;).

Anonymous said...

I'd really love to eat one of those tacos...... mmm :)

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