Quick food doesn’t have to be simple nor bland. Many times we cook fish just on a pan with a bit of oil and serve it with veggies or rice but these fish tacos are a great way to break the routine for something extra tasty.
I have to say I LOVE the photos I took of this recipe. Just looking at them I fell hungry all over again. I don’t know if you know but taking the photos of the food I make is one of my favourite things about blogging :).
The ranch from this recipe you’ve seen before on this blog on my 10 salad dressings post. In the same post you get 5 salad models that you can change and swap to get infinite types of salads.
These tacos are really fresh making them perfect for warmer weather. You can even take each component in container to a picnic where everyone can assemble their own.
Ingredients
For the ranch
- 3 tbsp mayonnaise it can be light
- 3 tbsp sour cream
- 3 tbsp milk it can be skimmed
- 1/8 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Worcestershire sauce
- 1/4 tsp dried dill
- salt and pepper
For the fish
- 400 g white fish filets
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 2 tsp paprika
- 1/8 tsp cayenne pepper
- salt and pepper to taste
- vegetable oil to cook
To serve
- 6 tortillas you can use flour or corn
- 1 avocado sliced
- green leaves or lettuce
- 1/2 cucumber cut in half moons
Instructions
For the ranch
- Whisk together all the ingredients and set aside.
For the fish
- Cut the filets in strips and season with salt and pepper.
- Mix the spices and cover the fish strips with them.
- Heat a pan to medium-high heat with vegetable oil. Add the fish strips and sear 2-3 minutes per side. Remember not to overcrowd your pan so they get a chance to blacken.
- Remove from the pan and tear carefully with your hands to have smaller sections where you can see the shiny white interior and it makes it easier to eat the taco.
To serve
- Warm the tortillas on a hot pan until golden.
- Serve the tacos with the fish, green leaves, avocado, cucumber and our delicious ranch.
