Fish Tacos (New Recipe)

1/2 pound grouper (or similar fish), cut into bite-sized pieces

1/4 cup flour

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon sea salt

1/2 teaspoon ancho chili powder

2 tb canola oil

4-6 tortillas (We recommend hand-made from Trader Joe’s)

Fixin’s: Spinach/Lettuce, Tomato, black olives, sour cream, avocado, rice, cilantro, cucumbers, red or other bell peppers, hot sauce (here, Sriracha), anything else you can think of!  (2 ideas for fish taco fixin’s can be found on our earlier Fish Tacos recipe page.)

Remove the fish about 15 minutes before cooking.  If previously frozen, be sure that it’s thoroughly thawed.

Pre-heat the oven to 300 degrees.  Spray each tortilla lightly with olive oil/cooking spray.  Stack in a pan.  Place in the oven when you begin cooking the fish.

Meanwhile, prep the fish: Combine the flour and the spices in a bowl.  Add the fish pieces in batches, stirring around to be sure each piece of fish is thoroughly coated with the flour and spices.

Heat the canola oil in a skillet over medium heat.  Once the oil is hot, add the fish.  Cook for 3 minutes per side, or until a tested piece is white and flaky all the way through. Once cooked, remove from the heat and onto a plate lined with a paper towel.  If necessary, cook the fish in batches to be sure that too much fish in the pan at one time doesn’t detract from the heat of the oil.

Once all the fish is cooked, remove the tortillas from the oven and assemble your tacos with all the fun fixin’s you’ve assembled.  Enjoy!

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