Monday, January 24, 2011

Olé! Friday night fish tacos and everybody's happy

Remember this song?

Today's Monday, today's Monday.
Monday is washing day
Tuesday's soup,
Wednesday's roast beef
Thursday's shepherds pie
Friday's fiiiish
Saturday's payday
Sunday's church
Is everybody happy?
You bet your life we are!

Well, how times change...
At my place, Friday night used to be chicken schnitzel night, then it was pizza night, and now it's Taco Night! To fit it in with the song, let's make it Fish taco night. 

Friday's fish tacos
Is everybody happy?
You bet your life we are!!

Come to think of it, any night should be crispy fish taco night!

Fish tacos
serves 2

2-3 firm white fish fillets (like whiting or ling), skin removed
3 tblsp coarse dried breadcrumbs, or panko breadcrumbs
1 tblsp lemon zest
1 egg, beaten
3 tblsp olive oil
4 taco shells
2 roma tomatoes, sliced
1 red onion, sliced
1 avocado, diced
1 cup Greek yoghurt or sour cream
1/4 tsp paprika
handful of rocket or baby spinach leaves

1.  For the fish: Cut the fish into long fingers.  Mix the breadcrumbs and lemon zest on in a shallow bowl. Dip the fish into the beaten egg and then the crumbs.  Heat the oil in a large frypan and cook on all sides until golden, about 4 minutes.  Season the fish with salt and pepper.
2.  For the avocado dip: Crush the avocado into the yoghurt and mix until combined.  Sprinkle with paprika.
3.  To assemble the tacos: Heat the taco shells for 5 minutes in a 160C oven.  Remove from the oven and fill with the salad leaves, tomato, onion and cooked fish.  Serve the tacos dolloped with some avocado dip.

Ingredients - taco shells, salad-y stuff, white fish fillets, panko crumbs and beaten egg.

These tacos are fresh-tasting and quite light, and a great alternative to traditional beef/chicken/bean tacos.  You could also use soft flour tortillas instead of taco shells.

Crunchy taco shells and crispy fish - yum!


  1. Yum! They look fantastic. Some inspiration for this week - thanks!

  2. Fish tacos always look incredibly appealing to me. That crispy coating on the good.

  3. I love the look of this fish tacos... now I have craving. Might have to spin something up soon.

  4. oh yum. reminds me of Hawaii. i wish i was at your place on friday nights :-)

  5. Hurrah for taco night! The fish looks bewtiful in the taco. I'm so hungry!

  6. YUM. I prefer fish tacos so much more than the standard meat and beans. Yours looks so crispy *drool*

  7. haven't heard of the song but i do like the look of your crispy fish tacos!

  8. Awesome Friday night meal idea, after a long hard day at work these would be perfect to whip up, a little bit of indulgence for a Friday night but not too much effort =)

  9. I love serving tacos as a casual meal for when friends come over. Everything plonked in the middle and people can put together their own creation whilst chatting.

  10. Awesome! I've been reading about fish tacos in one of my Rick Stein books, your recipe doesn't look too far off what he says is what they have in Mexico!

  11. The perfect weekend dish. easy and tasty and so versatile. One can be creative with the fillings. Yours looks so crispy and yummy.

  12. You know what, never heard that song before.

    Fish tacos on the other hand...

    Nice work with the recipe :)

  13. Thanks. I will take the recipe to try. I have never made my own fish tacos and this will be a nice change. I have catfish in the freezer, that will be perfect for breading.

  14. Fish tacos sounds good for Friday...yours look absolutely delicious :-) Love the idea of spinach in it.

  15. Ooo, yummy! Crispy fish tacos do sound delicious, and yours look so bright and fresh!

  16. What tune is that song set to? I've never heard it before.

    Love the look and sound of those tacos! A couple of times I've made 'fried fish sandwiches' from Malouf's Turquoise which are not dissimilar in their ease and appeal - really yummy :)

  17. It may no longer be January...but today is still Friday and we're about to dive right into this fish taco recipe tonight! The avocado dip is perfect for a few recipes we have on the back burner. Can't beat interchangeable recipe elements!