Fish Tacos with Roasted Tomatillo Salsa

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Yes, you read the post’s title correctly. Today I’m sharing a recipe for fish tacos. As I’ve said on several of your blogs, I rarely make tacos. I don’t think it worth the effort just to make 2 or 3 tacos for my dinner. I still feel that way but at the time this post was written, my chile plants were producing at a rate that rivaled my eggplant crop.. If only my tomato plants had been so competitive.

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Fried Fish Tacos - 1

This Fish is Fried

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Well, it was far too humid to try to dry the peppers and without a dehydrator, I was loath to turn on the oven, no matter how low the temperature would be set.. So, I cooked some, pickled others, and added a few to the cherry bomb peppers that I was preserving. But the chiles kept coming and Lucy can only eat so many. Thanks to a couple blogging friends, I decided to make tomatillo salsa. (That recipe follows this one.)

Well, the salsa did make a dent — albeit a small one — in the chile inventory but what to do with it? I was stumbling around the grocery, trying to figure out what to prepare when I saw that there was a sale on pollock. That’s all I needed to make up my mind. Fish tacos would be on the night’s menu.

Since my tomatillo salsa was rather smooth, I felt that the taco needed something more crispy than shredded lettuce. That’s why the shredded cabbage was included but you should use whichever you prefer. The same is true for the tortillas. As much as I like corn tortillas, I bought flour because I felt that corn tortillas would just about disintegrate by the time I was done snapping photos. Oh, to be a better — read faster — photographer. And, by the way, hats off to those who would make their own tortillas for a dinner for one.

To prepare the fish for breading, the fillets were cut into strips about 3 inches (8 cm) long. Seasoned corn starch was used to coat the strips, just as was done when soft shell crabs were prepared several weeks ago. Once coated, the strips were dipped in a mixture of eggs, milk, and Sriracha. From there, they were coated in Panko bread crumbs and reserved. Easy peasy.

A note about the ingredients. Few amounts are listed because they will depend upon the number of tacos to be prepared and your own taste preferences. More cornstarch and breadcrumbs will be needed if you’re feeding 4, for example, than if you are preparing tacos for 1.

Lastly, for those avoiding fried foods, I’ve included instructions for baking the fish, as well as for frying.

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Fish Tacos - Baked 1

Tacos with Baked Fish

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Fish Taco Recipe

Ingredients

  • Fish fillets cut into strips (see Notes)
  • corn starch seasoned with paprika, ground chipotle, cumin, salt, and pepper, to taste
  • 2 eggs, beaten
  • 2 tbsp milk
  • 2 tbsp Sriracha sauce, more or less to taste
  • Panko bread crumbs
  • tortillas
  • roasted tomatillo salsa – recipe follows
  • shredded cabbage
  • diced tomato (optional)
  • sour cream (optional)
  • diced red onion (optional)
  • limes, quartered

Directions

  1. Set up a breading station:
    • In the first dish, place corn starch seasoned with paprika, ground chipotle, cumin, salt & pepper to taste.
    • In the second, combine and beat the eggs, milk, and Sriracha.
    • In the 3rd dish, add enough Panko breadcrumbs to coat the pieces of fish.
  2. To fry:
    • Add enough oil to the pan for a depth of 1/2 inch (1.5 cm).
    • Heat over med-high heat to 360˚ (180˚C).
    • Place breaded strips into the hot oil and fry until golden brown, about 2 minutes per side.
    • Remove from oil, place on paper towels, season with salt immediately.
  3. To bake:
    • Pre-heat oven to 400˚ F (200˚ C)
    • Place breaded strips on to a rack placed atop a baking sheet.
    • Bake until golden brown, about 10 to 12 minutes, turning them over midway through the bake.
    • Remove to a platter and season with salt.
  4. To assemble the tacos:
    • Over med-high heat, warm the tortillas on a grill pan, cast iron fry pan, skillet, or barbecue grill until heated through.
    • Create a taco using a tortilla, pieces of fish, a couple tbsp of salsa, some shredded cabbage, and a squeeze of lime.
      • Sour cream, onions, and tomatoes may be added, according to personal tastes.
  5. Garnish with lime quarters and serve.

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Fried Fish Tacos - 2

More Fried Fish Tacos

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Notes

Although I used pollock here, feel free to use any white fish. Cod, hake, or tilapia come to mind, although mahi mahi, halibut, or even tuna would be very good, too. You may want to adjust the seasoning depending upon the fish you’ve selected.

Roast Chicken Tacos 2Fish not your thing? Tacos are a great way to re-purpose leftover roast chicken. Use a fork to pull apart the chicken meat and warm it quickly in a frypan with a little butter. Once heated, use it to build your taco with a bit of tomatillo salsa and whatever other fixins you like: shredded cabbage/lettuce, sour cream, diced onion, diced tomato, fresh cilantro, and/or a bit of shredded cheese would work just fine.

Roast Chicken with Tomatillo SalsaDid I say roast chicken leftovers? Well, first you have to roast that bird. Do it however you wish. Mine was spatchcocked and seasoned with plenty of herbs, lemon juice, and olive oil before roasting. Be sure to have the salsa nearby so that you can generously spoon some atop the chicken once served.

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Roasted Tomatillo Salsa Recipe

I have 2 blogging buddies to thank for this post, Kathryn of Another Foodie Blogger and MJ of MJ’s Kitchen. Had it not been for Kathryn, I never would have bought tomatillos, and MJ is the Queen of Chiles. Now, this salsa and serving suggestions may not be exact duplicates of their recipes — shower them with all the praise and I’ll shoulder any blame — but I was certainly inspired by them. If you’re looking for some inspiration, by all means check out these 2 wonderful blogs.

Ingredients

  • 6 tomatillos, husked and washed (see Notes)
  • 4 cayenne chilies, tops trimmed (see Notes)
  • 1 chile de agua, top trimmed
  • 2 to 3 cloves garlic
  • small sweet onion or half of a large, cut in half
  • olive oil
  • cilantro, to taste
  • lime juice, to taste
  • salt & pepper, to taste

Directions

  1. Pre-heat oven to 400˚F (205˚C).
  2. Place tomatillos, all the chilies, garlic, and onion into a large bowl, drizzle with olive oil, and spread on a baking sheet in an even layer. Roast for 30 minutes.
  3. Once cooled, place all the roasted ingredients into a food processor, along with cilantro and the juice of 1 lime.
  4. Pulse the ingredients several times until the salsa is the consistency you prefer. Midway through, taste and season with salt and pepper. Add more cilantro or lime juice, if needed.
  5. Refrigerate until needed.

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fried-fish-tacos-3

One More Fried

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Notes

After removing their paper coverings, be sure to rinse the tomatillos very well to remove their somewhat sticky coating.

Until this point, I hadn’t tasted any of my home-grown chiles, all having been pickled and preserved. Now that I’ve tasted this salsa, I will only add 2 cayenne peppers in the future. For my tastes,  4 of these cayenne are a bit much. (Please pass the milk.)

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It’s déjà vu all over again …

Crostini Look Back

With the holidays fast approaching, it’s never too early to start working on the menu for the holiday feast(s). It wouldn’t be much of a celebratory meal if there aren’t any appetizers, and crostini/bruschette are tasty ones to whip up. You can see a couple of suggestions by clicking HERE.

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Coming soon to a monitor near you …

Sweet Potatoes au Gratin Preview

Sweet Potatoes au Gratin

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129 thoughts on “Fish Tacos with Roasted Tomatillo Salsa”

  4. Hope you’ve recovered from the four chilli experience! Don’t think I’ve ever made tacos either but based on how good yours look maybe I should try! Love that you used panko breadcrumbs and the salsa sounds amazing 😀

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    • Yes, that was one spicy salsa, Tanya! That’s the thing about chiles. You never know how hot they are until you try them. I’ve quite a few preserved that I’ve yet to sample. This could prove interesting, to say the least. 🙂

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  5. We had tacos a few weeks back and my husband requested that we have them again soon. I am not overly fond of them, so I rarely make them. Last night our oldest daughter surprised him with a plate of hot tacos. I used to wonder how anyone could like Fish Tacos, but I have since changed my mind!!! These look and sound AWESOME! Thank you for sharing 🙂 Jen

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    • Hello, Jan, and welcome. Funny. I, too, didn’t find fish tacos at all appetizing and would never order them. Finally, I tried a mini fish taco appetizer and it’s been love ever since. I rarely make them because it’s a lot of bother for a couple tacos. I just order them now whenever I see them on a menu. 🙂
      Thanks for the visit and for taking the time to comment.

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  6. I have been on a fish taco binge for about a year now. I rarely make them because I’m the only one that likes them but anytime we go out to eat, that’s what I get. Love the crunchy cold cabbage with the fish. Definitely going to try the tomatillo sauce, though.

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  7. That looks and sounds great and I’ve got some hake…
    Don’t rush your photos – they look particularly good today and faster doesn’t equal better. Sadly, food photography doesn’t always go to well with eating things hot 😉

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    • Thanks, MD, for the encouragement. My biggest problem is a lack of natural light in this apartment, especially now with summer fading into the distance. I very often take my dish out into my yard to catch the sun. Now, that's fine in the warmer months but it means many a cold dinner from now until spring, not to mention frigid fingers and toes, too. And then there are the inevitable slips where my dinner becomes roadkill of a sort, much to Max's enjoyment. 🙂

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  9. Mmm, there is so much to love about this … fresh salsa with garden chiles and panko is hard to beat. We love tacos because it’s great pick up and eat with your hands food; casual and festive. Making the most of your garden harvest is the best way to say goodbye to the warm days of summer/fall too. 🙂

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    • Thanks, Judy, and we’re in agreement. I do enjoy using as much of my garden’s harvest as possible. I do not care for this time of year, though, when everything gets pulled. Nor do I relish staring at an empty raised bed for the next 5 months but I’ll do what gardeners do best: dream about next year’s “crop”. 🙂

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  10. Well, i did a double take when I read the title of your post in my email feed – my first reaction was “this cannot be” – but all order of the universe is restored when I realize you cook amazingly well any type of cuisine you want to!

    😉

    Pass me a couple of tacos, and no one gets hurt!

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    • Funny you mentioned serving tacos to your kids. Oh, how we loved taco night when I was a boy! Granted, nothing took the place of pasta, in my humble opinion, but tacos were a welcome change of pace. Too bad fish tacos hadn’t been invented yer. 😀

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    • I don’t mind the effort if there are several people seated at my table, Josette. It’s when I’m dining alone that it becomes problematic. That’s why living in Chicago, with so many restaurants, is a very good thing. 🙂

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    • Thanks, John. I was on a bit of a taco kick for a while there. I mean, everything was already chopped, All I had to do was come up with a protein. It was quite easy and I certainly do not mind eating similar dishes during a week. If I can do it with pasta … 😀

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  15. I need to brush up on my tacos, burritos, fajitas! I get very confused….but not tried fish in any sort of wrap yet so I’ll give these a try. All looks very pretty and healthy too. With my lot if I whip out some chillies there is never a problem! I just put my excess chillies in the freezer and still have some from last year.

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    • In recent weeks, I’ve been making tacos, quesadillas, and fajitas, though not in the traditional sense. I doubt if harissa was used in any authentic Mexican dishes, for example. 🙂 Up until very recently, Amanda, my tolerance for spicy foods was pretty low. I’ve gradually improved and my garden’s chile plants are the result. I just never expected to get so many of the peppers. I’ve pickled, preserved, frozen, and cooked with them — and there are yet more to be harvested. I’ll be planting fewer next year, guaranteed. 😉

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      • Well my crop this year was rubbish! We had so much rain until June. Luckily I still had loads in the freezer and dried ones too. I like some heat but my lot are chilli heads and demand chopped chillies with most meals. In any case, they always taste better when you have grown them yourself, even if you do get fed up of them!

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    • Thanks! It’s pretty easy, although any time you set up a breading station there’s a bit of a mess to be cleaned up. Still, they are a tasty dinner. 🙂
      Thanks for dropping by and for taking the time to comment.

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  17. I love fish tacos and have been looking for a tomatillo recipe. I’ve never worked with tomatillos before and was a little apprehensive about working with them. Thanks for sharing. I’ll let you know how it turns out.

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    • Howdy, Ingrid! Hope you’re doing well …
      I, too, was leery about using tomatillos but MJ & Kathryn led the way, The next time I made it, I pulsed the processor fewer times and made a chunkier salsa. I preferred it, especially when I used it as a dip for some tortilla chips. If you do prepare some for yourself, please let me know how it goes. I’m new to this, too, and will gladly take any suggestions for improvement. Take care.

      Liked by 1 person

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  18. John, this looks like a winner for “Taco Night.” We usually have them at least every other week…sometimes beef, sometimes fish. The tomatillos are a new item for us also. Looking forward to trying this recipe!

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    • Hey, Bruce. Good to see ya! How ’bout them Cubs, eh? We’re all on Cloud 9!!!
      I so rarely make tacos of any kind but lately it’s like I let the genie out of the bottle. If the dish calls for a taco, I’ve prepared it. In fact, tomorrow night’s dinner is going to be roast chicken tacos. I’ve got leftover chicken and some tortillas. What else am I gonna do with them? 🙂

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      • John, good to see ya too! I still can’t get my head around the Cubs winning it all but I am thrilled for y’all. Years ago when I started blogging I wound up “communicating” a great deal with hard-core Cub fans and we were both hoping for a Phillies-Cubs NL championship series which never came to pass…but wherever they are now I know they are over the moon. As for tacos I love the fact you can pair whatever fish/meat you have available with different sauces, spices, veggies, etc. If life serves you leftovers…make tacos I suppose! 🙂

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    • Traditional? I guess it’s true that even a blind squirrel finds a nut every now and then. 🙂
      Your tilapia sounds delicious, Angeline. Have to check out using crushed tortillas for the breading. I love the crunch I get from Panko but I bet this is even better. Thanks for the tip.

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  20. Oh John! sei troppo fortunato a poter avere la possibilità di coltivare le tue verdure, certo saranno troppo saporite! sono piatti fantastici, e si abbinano magnificamente con i pesci da te indicati, non ho mai mangiato tacas…vedrò cosa riesco a combinare, il 4 novembra è festa della Repubblica qui in italia e avrò tempo per sperimentare!
    devo dire che anche le immagini sono straordinariamente invitanti!
    grazie mille carissimo amico!

    Liked by 2 people

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    • Thank you for your kind words, Annalisa. My Father thought that Mexican tortillas were very similar to our pieda, “piedina”. The protein can vary. Minced beef, pork, fish, chicken, sausage meat, even trippa can be used. Add a little lettuce, some chopped raw tomato, onion, salsa, and maybe some cheese and/or sour cream and you’ll have a tasty dish. Experiment a little and you’l be surprised. 🙂
      I hope you’re having a wonderful week, my friend.

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  21. Lucy eats chillies 🙂 ? With no tummy ache or sore mouth? First matter I have learnt today! Well, I am somewhat on the wrong side of the Pond for both oft-eaten tacos and tomatillos but with all the flatbreads available here it is an easy and obviously tasty ‘can-do’: fish baked in my case . . . . think your methodology will add ordinary boring tomatoes a lot of taste also . . .

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    • Congratulations 🙂 !!! Felicitations 🙂 !!! Well, that was a fight sans pareil . . . . can just imagine how you feel . . . . . [and yes, I was actually there, without knowing too many rules, all along 🙂 !!!] . . . . . could anything have been closer . . .

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      • Still think this could be some sort of cruel cosmic joke. Unbelievable! There are enough fireworks going off that it sounds like a war zone! This city is going to be rocking all night long. Speaking of unbelievable, you followed the game!?!?! Wonder of wonders! Someone just started blaring a trumpet out in my street! What a game and what a night!

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        • Of course I did !! Didn’t pay for the streaming but there were a number of sites on Mr Google [including Twitter I normally don’t have time to use] which kept one up to date:) When it got to 8:7 in the 10th I was shouting at the blessed computer!!!! Learnt a lot Milord and was v happy for the Cubs – altho’ our v imp First Test [cricket] against S Africa had just begun, EVERY TV station had 2-5 mins of story and pics about the Cubs on – Aussies love the underdog 🙂 !!

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          • As biased as I am, I do feel for Cleveland. They’ve not won in a long time, too. Many believe that they’ll be back next year to try again. I hope so … just don’t beat my Cubs. I said I feel for them but let’s not bet carried away. 😀

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    • Yes, Lucy likes chiles of all kinds, Eha, no matter how hot. She has no taste buds and the tip of her tongue is quite hard, almost beak-like. There are “experts” who believe that parrots have an additional sense that allows them to see fruit and vegetables in a different light, the better to detect when they are at the peak of freshness. That sounds incredible but it does beg the question: how on earth would one be able to detect that?
      That aside, Lucy was hand-fed by the breeder when she was a chick. Because of that, she will accept anything from my hand. She may end up tossing it if it’s the wrong texture — she hates soft foods — but she will at least take it. My girl is such a picky eater. 😀

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    • That’s my lot, Kathryn, a life full of “Dear John” letters. 😀
      I was serious. I never would have bought a tomatillo if you hadn’t persuaded me. THe rest was pure luck at the grocer’s. All this and a great dinner, too? Things could not have worked out much better. 🙂

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  25. Great idea with the shredded red cabbage, John. In our local (UK) Turkish kebab place, they use a lightly pickled red cabbage in the wraps with adds a bit of crunch. I hate to admit this, but I have never tried fish tacos and have never really been tempted, but your recipe and great photos have reversed my position. Will be in search of the ingredients here in Athens, but I think the tomatillos will be impossible to get, so I will substitute with my own homemade tomato based salsa. Thanks for the inspiration.

    Liked by 1 person

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    • Thanks, Debit. That lightly pickled cabbage is something I know that I’d like. I’m kinda addicted to pickles these days and have been pickling just about every vegetable I can get my hands on. Yes, I know that a tomato-based salsa would work very well. Up until very recently, that is the only salsa that I used in my tacos, no matter the protein. You’re gonna love these. You’re in for a treat! Buon appetito!

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  27. Superb looking fish tacos! I rarely make them but have always grilled my fish. I love the look of your light, crispy fried ones. Most fried fish tacos I get at restaurants are way too heavy, but these look just right. And tomatillo salsa with homegrown chilis? Now you’re talking! 🙂 Congrats to the Cubs! What a truly fantastic last game of the series. I’m not a baseball fan, but we watched the whole game and it was all you could want from a baseball game…enough to make one a fan, for sure! CUBS WIN!!! So happy for you, them and all the fans. We were rooting for them.

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    • Thanks, Betsy. Because the strips were relatively small, they fried up pretty quickly and weren’t the least bit oily. As for the chiles, 2 years ago had you told me that I would be growing cayenne peppers, I would have laughed. My how my palate has changed! WordPress did this to me! 🙂
      Yes, the Cubs finally did it!!!! And what a great game that was. The whole city was buzzing about it for the rest of the week and weekend. That parade was something, too. I’ve followed the team since moving to Chicago in ’80 and it took me a little while to accept what had been deemed impossible. None of us will ever forget this World Series. Not a chance!

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    • Shhh! That’s our dirty little secret, Jasline. So long as you set aside enough fish to make tacos for the photos, no one needs to know what happened to the other pieces. I blame their disappearance on the dog. 🙂

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  29. Chili heaven!!! What a good problem to have John! I love roasting tomatillos too they add another dimension of flavor to this delicious tex mex dish. Don’t forget to make a little chili oil…always good too with excess inventory

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    • Buona notte, BAM! I’m new to tomatillos but I must say that I do enjoy them. I grew these chile plants to make olio santo but then I read precautions about using fresh chiles. Botulism was mentioned. Yikes! I spoke with Zia Pina and she used dried peperoncini, so, that’s what I did. That’s why I ended up with such a chile glut but, all facts considered, it worked out very well. 🙂
      Have a great week!

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  31. We love fish and we love tacos, for the life of me, I don’t know why we’ve never made fish tacos at home! Your salsa looks incredible and I know what you mean about an over productive Chili plant, the one I received last spring from Frankie Flowers (weather man on local Breakfast Television & plant expert) was growing them faster than the stupid raccoons could pull them off and bite into them! Sadly, I have been unable to eat super hot foods due to stomach issues common with my age but I did manage at save a few clean ones and chop them up into a baggy in the freezer. You’ve inspired me to make fish tacos, this week.
    I haven’t tried pollack like this before, only as fake crab, but your post has also inspired me to try it. Hope Chicago is recovering from the Cubbies high! We are so happy for you.

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    • Thank you, Eva. As I’ve mentioned, I’m not one to make tacos of any kind but, once I made the tomatillo salsa, I had to do something with it. 🙂
      Do you know I still have more chiles and peppers to pick? I’m going to clean the plants and use everything to make a chile/pepper relish. I’ve no idea how fiery it will be but it’s going into the Christmas gift baskets this year. Maybe I’ll include a warning on the labels.
      Yes, the Cubs finally made it. I’ve not seen the city so happy and friendly in a very long time. It was really something to see how many people brought mementoes from deceased parents, grandparents, siblings to “share” in the experience. One man listened to Game 7 at his father’s grave, having made a pact that they would watch Game 7 together if the Cubs ever made it that far. His dad died in 1945! Yes, it’s true it’s “only a game” but this victory meant so much more to so many people. I certainly will never forget this past week, nor will any of my friends. Just glad that we were all able to witness it.
      Next year it will be us and your Jays in the Series. Get ready! 🙂

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    • I forgot to mention that I purchased more fresh peas last Saturday, shelled them, and used the husks to make broth, as you suggested. I’ve frozen it and intend to use it to make risotto once the weather grows a bit colder. I’m eager to give it a try and will let you know how it goes. Thanks, Eva, for the tip. 🙂

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  32. I love this, John! A little taste of Tucson coming from Chicago. We don’t make tacos very much, either. In the end, it’s a lot of work for a little bit of food! However, if I do make tacos, they are always fish tacos. Sometimes fried, sometimes sautéed, sometimes roasted. Love the tomatillo salsa!

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    • Thanks, David. We share the same rationale for not making tacos. It’s a different story, however, if I’ve guests for dinner. I enjoy serving tacos to a group. Just chop, fry, and serve. Everyone makes their own and I do what I do best: make sure that the tequila is used before it spoils. Hey! It could happen, just not on my watch. 😀

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  33. I, for one, am glad you shared your fish taco recipe. This is one of a handful of meals that the whole Hungry family will happily eat. We tend to get stuck in a rut with our fillings so am loving some fresh ideas. I’d be happy to take some of the excess produce off your hands, if only I lived in the same hemisphere 🙂

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    • Thanks, Virginia. Yes, I’m still up there with the rest of Chicago. Everything was truly something incredible to witness, from the playoff games to the World Series victory to the city’s reaction and parade. It far exceeded my expectations and, best of all, there were so very few arrests. 5 million people gathered for the parade and there were only 6 arrests. There’s much to be proud of here in Chi-town. 🙂

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  35. Wuaoo John😋I’ ve never thougth “Fish Tacos” , but becouse I love the fish, I don’ t make any effort to try! I’ m sure I ‘d be satisfied. I’ m curious about your sauce…. Your recipe is very original and it invites me to taste it😆😆😆It’too true that, as you said the tacos is right for several dish, so, I’ m ready to start to eat your fantastic Fish Tacos! Johnnnnnn I’ m coming😎😎😎😎😎

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  36. All the fish tacos I’ve had – and that’s not very many – have used pan-seared fish, not breaded. I love the idea of the crunchy fish. I also love the idea of the cabbage! These tacos look absolutely delicious. What a wonderful post.

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    • Thanks, Jeff. For me, it’s all about the crunch. Whether we’re talking about po’ boy sandwiches, fish tacos, fried chicken, etc, there has to be a crunch or the dish fails, IMHO. Panko breadcrumbs pretty much ensures that, even when the fish is baked.

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  38. I have been in Oakland for several days, John, and just haven’t been able to find the energy to turn on my computer! But I’m glad I did tonight. We LOVE tacos and eat a lot of fish tacos from some of our favorite taquerias. You probably know that in Southern California there isn’t a city block without three or four wonderful Mexican food restaurants and three or four more that are at least decent. 🙂 But I do often suspect that I’m taking in a lot of heavy ingredients I wouldn’t if I were preparing at home, so your recipe really does interest me. I grew tomatillos this past summer and didn’t do that much with them. I wish now I’d already had your recipe. I hope you’re doing well…I’m really into comfort food this week! Tacos are always on that list. 🙂

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    • I’ve not been away but with the Cubs doing so well, to put it mildly, and that “other thing” that happened on the 8th, I haven’t been around WP much myself. My inbox is a mess and I think I’ll be deleting far more notifications than I’ll be reading/commenting upon. Life goes on …
      Tomatillos are new to me, too, Debra, and this salsa is the only way that I know to use them. I did enjoy it, however, and think that I may do some exploring of different uses next summer. If you do prepare this recipe, I’d be very interested to learn your opinion. You do come from fish taco country and your opinion would definitely carry some weight. Nothing about this recipe is set in stone and I could easily incorporate any suggestions that you might offer. Thanks!
      Hope you have a great week! 🙂

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    • Thanks, Frank, and I agree with you. I’ve always blamed it on my locale, the Midwest, and that most haven’t tasted the real deal from Cali — and it kills me to admit that! 🙂

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  41. I love that you included the baking instructions, you know your readers so well 🙂 These look great, tacos are something I make on a weeknight if I just want to chop up and cook a bunch of food all at once, but have them come together in a more elegant way.

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    • I’ve been making tacos more often now, Mary, but as a means of using up some leftovers. Even so, once I chop all of the fixin’s, I know I’ll be having tacos for at least 2 meals. No protein stashed in the fridge is safe!

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    • Yes, I envy you Californians and your fish tacos. We have them here, to be sure, but most are inferior to just about any that you can buy.I’ve only been following Kathryn for several months but I do enjoy her recipes and blogging style. I don’t recall which of us found the other but I’m glad that we did meet. 🙂

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  43. Tacos? I had to do a double take!
    I do like fish tacos, and I would think tacos would be easy for one? No?
    I mean, I prolly wouldn’t go and make salsas and stuff but frying or grilling some meat and throwing it in some tortillas is fairly easy. But what do I know? I have to cook for 6 minimum!
    The salsa looks fabulous. I bought tomatillos once a long time ago…I can’t even remember what I did with them! Now, I can buy tomatillos and have an idea what to do with them.
    I like it grill my fish because the kids don’t like breaded fish. I also like cabbage slaw in mine. I love the crunch. I usually do a lime cilantro sour cream and tomato salsa but I will try your tomatillo one next time!

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    • Hello, Nazneen. Tacos are very easy to make, whether for 1 or for a half-dozen. My problem is that when making tacos for one, there is an awful lot of fixins left over. If I make tacos tonight, I have to figure out what to do with, say, a half tomato, a very large chunk of cabbage, most of an onion, etc. A decision to make tacos ends up impacting at least the next day’s meals. On the other hand, I can get my tacos at a restaurant tonight with little worry of containers of chopped bits going bad in the fridge, Your kids are smart! I love grilled fish, too. 🙂

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  44. Isn’t it funny how gardens behave differently each year?! One year it’s all tomatoes, another peppers, another zucchini. We do everything k ago able to use them up or,preserve them. It’s like all my pears this year and being over canning, I’d had it! This looks like a fantastic way to use up your peppers. I have some tobassco peppers I need to pick this weekend and soak in vinegar )we still have hot sauce I made with them last year). And I didn’t even plant them this year, they reseeded themselves!

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    • It’s a good thing we gardeners are, by nature, an optimistic lot or nothing would get planted. I am done with my garden’s harvest, having just pulled up the last of the pepper plants on Sunday. I’m going to try planting things in different places net year in hopes of getting a better tomato harvest. I say that now, in November. Had you asked me about it in August and I would have said that these were the last tomatoes I’d ever plant! Maybe it’s the frost that brings out the optimism in me. 🙂

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  46. This recipe is a gift. For the past two summers, a food truck has visited our neighbourhood and they serve fa-bu-lous fish tacos. The problem is, they’re only available in the summer.

    Well, John, your recipe appears to be very close to the food truck fare, and I am grateful for it. With this recipe, I might set up a rival food truck! (Just kidding.)

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    • A food truck in your neighborhood? Only relatively recently did our illustrious city council approve food trucks for certain areas in Chicago. None anywhere close to here, I’m afraid. Just as well, Ruth. I’d quickly become the fish taco food truck’s best customer if there was one nearby. I say “best” but they’d probably say “nuisance.” 🙂

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  48. Pingback: Crispy “Unfried” Breaded Fish | Kitcheninspirations

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