With lots of leftover halibut to use after Monday night’s dinner, BF and I decided we should try our hand at fish tacos on Tuesday night. Neither one of us had actually made fish tacos before, but we had plenty of experience in eating fish tacos, so we knew we would love them.
- fish (we used leftover halibut)
- corn tortillas
- shredded cabbage
- chipotle mayo
- diced tomato
- Monterrey jack cheese
- diced avocado (optional)
- sour cream (optional)
- salsa (optional)
The dish was relatively easy to assemble. I bought handmade corn tortillas from Trader Joe’s, and BF deep fried them in vegetable oil to make them into homemade hard shell tortillas (which are way better than the standard hard shell tortillas you’ll find at the grocery store). Seriously, I hate hard shell tacos, but BF asked me to try one of his homemade ones; and I don’t think I want tortillas any other way ever again!
The tricky part of making this dish was reheating the fish. I suggested pan frying it in butter (never too much butter!), but BF opted to re-steam it on the grill. While BF fashioned the tortillas on the stove, the fish steamed on the grill on low. I didn’t really notice, but BF reported the fish turned out a bit too dry.
After the tortillas were done and the fish was steamed, we piled the ingredients inside the freshly made hard shell tortillas.
Some of the best fish tacos I’ve ever had came with chipotle or ancho chili mayo. In fact, a mayo/cream sauce is almost standard on fish tacos these days. We love avocado, so we added avocado to the list of taco fixins’.
The only way to improve these tacos would be to make the fish fresh instead of using leftover and possibly using a homemade salsa (I didn’t much care for the Tostitos brand salsa we had in the fridge.) Despite those minor complaints, the tacos were delicious! The hand-made hard shell tortillas made the dish.