Have you ever thought about the things you could do with an ordinary fish stick or even fancier frozen fish like beer-battered halibut? What about making fish tacos out of them? Why not! Fish sticks aren’t just for kids anymore.
Now days, people are pretty familiar with fish tacos since many chain fast-food restaurants include them on their menus. They usually consist of battered fish inside a flour or corn tortilla, shredded cabbage and a creamy dressing with salsa on the side. How much easier does it get?
Here’s what we did last night for our fish taco extravaganza with the following ingredients:
-One package of good frozen, battered halibut filets (you could use frozen grilled fish too)
-One package of flour tortillas (taco size)
-One head of regular cabbage
-1/4 cup of lite mayo
-1/4 cup of lite sour cream
-Siracha hot sauce
-Any type of salsa (green or red) that you like
First, I pulled some frozen battered halibut filets out of the freezer and started baking them according to the directions while the kids jumped up and down on the couch, begged for snacks and asked if I wanted to watch magic tricks. Once I told them to stop jumping, gently denied the snacks and watched two magic tricks (performed by no other than my six-year-old son who is infatuated with magic and on the prowl for unsuspecting spectators), I started to cut up the cabbage so that it is thinly shredded–enough for five or six tacos.
Next is the sauce. I thought I’d get a little creative and copy the technique of one of my favorite sushi restaurants by adding siracha hot sauce to a combination of lite mayo and lite sour cream. Just a squirt will do but if you like it hot go for it! Add a little lime juice and some salt and pepper and you’re ready to go. You could forgo the hot sauce and add a little lemon pepper or just plain lime juice and season with salt and pepper or even paprika.
Then all you have to do is assemble the tacos by placing the crispy, hot fish on one side of a tortilla, topping with the shredded cabbage and sauce and pouring on some salsa. Don’t forget to squirt on a little lime–that’s a tradition here in Southern California. Then fold them up and enjoy! Meal done.