Wednesday, March 11, 2009

Mama Trishy's Fishy Tacos

Tricia just posted her recipe for her fish tacos on Her Blog (if you have trouble with her blog, I've reposted the recipe below).

A few thoughts about fish tacos...

I've had them two basic ways:

1) Much like a Mexican taco with beans and rice, salsa, onions, tomatoes, etc.

2) With fruit and without the traditional spicy Mexican ingredients.

Both are good, but Tricia's is with fruit, which I especially like.

Also, Tuna, Mahi Mahi and/or Tilapia make the best fish tacos, IMO (I don't like fishy fish, if you know what I mean). Grilled, broiled or fried are my favorite ways to go. Fish usually does not do well as leftovers (or maybe I'm just spoiled on fresh fish), so eat it all up the first go around!

And, having eaten 8 of them, I can tell you that there are many different ways to stuff your tacos...I decided that the messy stuff (fruit, sour cream) works better on the bottom. But, tacos are made to be messy, and licking your fingers at the end is the best part!

Enjoy! Don't knock it until you've tried it!


Serves: 2
Preparation time: 20 minutes plus (1 hr for marinade)
Cooking Time: 20 minutes

-TUNA steak (not the tuna fish in a can) 1 pound can easily feed two people. 2 pounds four, ect. (Mahi Mahi or Tilapia is also good) We get ours fresh, but frozen would work as well.
-World Harbour Island Mango Marinade (or a tropical fruit marinade)
-1-2 Cups Veggie oil
-1 Cup Sharp Cheddar Cheese
-1 Cup Sour Cream
-1 Can of Pineapple tidbits (drained)
-1 Can Mangos (diced and drained)
-1 Can Diced Pears (drained)
-1 Cup Chopped Lettuce
-Rice, I used one bag of ten minute rice

*change servings to your preference, and add whatever you may enjoy in your tacos!

-Thaw out fish if frozen
-Marinade in World Harbour ISLAND MANGO. I found this at our local Food Lion. 1 HR
-Broil Fish in oven. 5 Minutes one side, flip and brush with more marinade, broil 7 more minutes or until done. (our 1.7 Ib tuna cooked perfectly at this temp/time...undercooked fish is good, overcooked fish is not good)
-Cut up Tuna into bite size pieces (small is good)

Taco Shells:
-8 corn tortillas
-frying oil of choice, I used good old veggie oil
-This will take you about 20 minutes
-Heat up Oil in pan to almost boiling (very hot) and fry tortillas about 1 minute each side...I had to experiment to get it right. The longer you have them sit in the oil, the crunchier the shells come out (we like them kind of soft). Remove from pan, towel dry and shape immediately to a taco shape.
(This is the hardest part of cooking m.t.f taco’s, so feel free to buy your own crunchy one’s but Nathan and I find these to be much more tastier and easier to eat)

-Boil rice (duh).

-Drain and Cut up the fruit. I only chopped up the mangos which were a little mushy but I didn’t have an alternative. Mix with the hot rice (how I like it!), or serve fruit separately (how Nate likes it).

Veggies, cheese, sour cream:
-Chop veggies, grate cheese, and pour sour cream in separate bowls

Serve Taco’s with all the ingredients, but feel to choose what you like for you taco. Nate and I had the works (everything in the taco shell), although you could also serve the rice and fruit and cheese, etc on the side. You might not like sour cream and/or cheese on this sweeter tasting dinner, but we liked it and thought the cheese and sour cream balanced the fruit.


Michelle Jamie said...

I'm going to try it this weekend when I have some time to concentrate on my hands!!


Anonymous said...

Thanks to both of you. What a blessing, to be a good cook.

For anybody who lives near Del Taco, they have GREAT fish tacos. They serve them with fresh lime. Get a side of chips and salsa with that -- their salsa is fresh made.

BTW, one of my favorites of all your posts is the video of Gwyneth after her eye surgery. I really enjoyed watching that. Praise God for improved eyesight.

Sharon in New Mexico

Crafty Mama said...

I love fish tacos!! You can't get them a lot in New England. A local (chain) restaurant had them for a while and they took them off the menu after I got spoiled on them. I think my husband needs to read this post and the not knocking-till-he's-tried part!! Mmm.....going to have to check out Tricia's recipe. Thanks for sharing!

A said...


Laura said...

I've never even tried a fish taco, but your enthusiasm will have me trying this recipe!!

April said...

I almost wish I wasn't vegetarian cause they sound gooood! LOL.

CFsteph said...

I love fish tacos! I will need to check out Tricia's blog. I have never had them with fruit but am willing to try anything once.

Jaime said...

Yum! Will try it soon!

Anonymous said...

Yum! I am so hungry now!

They are also good with some chopped sweet onion and cucumber. It adds some crunch with the fruit.

I think I will make this tonight.

Kim said...

Thank you, Tricia!!!! Can't wait to try them! Thanks for posting, Nate!

North Carolina Mom said...

I must complain. I think it is quite customary to post a picture of the food you are talking about. Tsk tsk!

I want to see what a fishy taco looks like! Pulease!

Rick Lawrenson said...

It looks like a taco, just with fish in it instead of beef or pork.

And just where, Tricia, did you learn to fry those corn tortillas??? The chain can be traced back to a for real Mexican cook.

Blessings From Above said...

Sounds yummy. I'll have to try those this weekend. Thanks for sharing, Mama Trishy! :)

Dan said...

If I may be so bold as to offer a suggestion (since I'm married to a Mexican and all): Put the fish in the shell before you fry it. Just put the meat in, fold the tortilla over, then lay in hot oil in a flat, shallow pan, flipping over once to keep the tortilla from burning. Then take the taco out and place upright in a bowl lined with paper towels, to let some of the oil drain. This allows the meat to soak up some of the oil flavor, keeping it juicy and succulent. This is how truly authentic Mexican tacos are made, and once you've been there, there's no going back.

Andy Lawrenson said...

buy the dealio that shapes your tortilla as you fry it if you are going to do this often
ever try it with flour tortillas?

ViolinMama said...

YUM!!! Can't wait to try!! I'll had on over.

Oh - I'm passing on a blog award nomination I was given, and told to pass on. If you feel like checking it out, scroll down today's post to find it. It is about a blog showing gratitude and attitude. Don't let the name fool you ;)

God Bless!

DJones said...

I've not tried a fish taco, but this sounds wonderful!

Cyber Monday Deals said...

yummy. those tacos sound great right now.

Umbilical Cord Info

Anonymous said...

Sounds yummy, i will have to give this a try. thanks Trish and Nate.~Darlene

Anonymous said...

Sounds yummy, i will have to give this a try. thanks Trish and Nate.~Darlene

Anonymous said...

Okay, I guess I'm the only one who doesn't think that fish and fruit on tacos does not sound good...but maybe worth a try, since everyone else is raving?

Kalani said...

I'm not the biggest fried fish taco fan, but broiling sounds like a good idea. And I love the island flare with the mango and what not. I'm going to try it with fresh mango. Sounds yummy.

Tracy P. said...

Sure, now my stomach is growling! YUM!

Anonymous said...

sounds really nasty! ewww

"Hello... It's Me Again..." said...

Oh this sounds so good! Great recipe Tricia!!!

Robyn said...

Cooking these tomorrow night - hopefully my husband loves them as much as you do! :) Thanks for sharing.

Anonymous said...

Those were great!
I made them tonight-

Lisa said...

FANTASTIC recipe!!! I tried it last night and my husband said he was sorry he wasn't more hungry. :-) We used pineapples instead of pears and added tomatoes and red onions to the salsa. Thanks for sharing!

erika said...

We made these for dinner last night and they were AWESOME! We used Tilapia. I think next time we may pan fry the fish instead of broil it though. We also topped them with Sirriachi (sp?) hot sauce which gave them a yummy hotness atop all of the sweet. They were amazing and can't wait to make them again. Thanks for the recipe!!!!

amanda said...

Thanks Nate!