I am doing it again, sharing a recipe for a WIAW post… it’s a good one I promise. Thanks Jenn for the link-up!
We eat fish tacos a lot and I don’t think I have ever used the same recipe twice. Probably because I never measure ANYTHING. The last batch we made were by far the best. The fact that they were so easy may have influenced just how delicious they were.
The Fish – A good ol’ fashion fish fry. Jeff took cubes of mahi-mahi, dipped them into whipped egg, rolled them in flour and fried the coated pieces in olive oil until crispy. (We only had olive oil, rumour has it vegetable oil is better.)
The Slaw – Cabbage, Mango, PC Avocado and Cilantro dressing. Cut, chop, squirt, stir. It’s THAT easy.
The Sauce – Mix mayo, lime juice and srirachia hot sauce. Drizzle over taco.
I am still trying to figure out how to get the perfect shell. We usually just warm them up in the microwave with a wet paper towel so they don’t dry out. How do the restaurants do it?
I also haven’t figured out how to take an appetizing picture of a taco…
Any tips for the perfect soft taco shell?