Warm summer days have a way of invoking cravings for cool, simply good, and light fare. Enter fish tacos. Cool, simply good, and light? Check, check, and check. Back in So. Cal., we would often visit hole-in-the-wall eateries that offered fabulous fish tacos. For some reason, we’ve yet to discover such fish tacos here MN, but if you know of a great little establishment in the Twin Cities, I’d love to hear from you!
Dreaming about fish tacos causes both hubby and I to grow hungry for them. But since I don’t know of any good places around here to buy them at, I started cooking them up. Lucky for me, these little guys are easy to pull off. And they really, really hit the spot!
I won’t say how many of these I eat at one sitting, but I will say Hubby eats more than I do, and my boys get lots of good fish (omega 3’s!) this way.
The crispy, breaded white fish blends perfectly with creamy dill sauce. Fresh veggies and lime give it that light, summery taste sensation. Homemade tortillas are of course the best, but store bought ones can easily be heated up between damp towels for a chewy and soft texture.
The breaded fish is the only part that needs a bit of work, but it is worth it. Leftover fish can easily be heated up in the toaster oven the next day for more tacos or even fish burritos (more on that to come).
Beer Battered Fish
Homemade tortillas or 1 package tortillas (corn or flour are both good)
1/2 head romaine lettuce, shredded
2 vine-ripened tomatoes, diced
cilantro for garnish
For the sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
Juice of 1 lime
1 tsp ground cumin
2-3 sprigs fresh dill
1 tsp cayenne
optional salt and pepper to taste
Make creamy dill sauce: Mix together yogurt and mayo. Stir in lime juice. Stir in cumin, dill, and cayenne. If desired, add dash of salt and black pepper to taste. Set sauce in fridge.
Follow directions for Beer Battered Fish.
Warm up tortillas to soften. Assemble fish tacos while fish is crispy and hot, and enjoy!