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!
MAMA TRISHY’S FISHY TACOS:
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)
-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.