shredded fish tacos
However, there are several things I don’t understand when it comes to Josh. Toilet paper must go over, not under? Food is to be wrapped up immediately if it is going to sit on the counter for longer than 5 minutes? The incessant need to have a fish taco every time you smell salt water? It’s great stuff to ponder when trying to drown out the hysterical cries of a two year old on a 7-hour flight cross country, but we still have a few weeks before I must answer such questions. Instead I chose to just go with it — it rocks the boat, and thus our happy little marriage, a little less.
Now if you’ve ever had a fish taco, which (gasp!) I have not, but my better half tells me so, fish tacos can be done several ways: cooked and gently shredded, fillets grilled until slightly charred, divided into strips and baked, or marinated in acid such as lime or lemon until it becomes a fish ceviche taco. I like to prefer my husband with these kinds of decisions, as he seems to be a bit particular about certain things (see above list). Baked just until firm and can easily be flaked with a fork was the preferred choice, and really it is the most delicate and least-like the normal beef laden shells we (ok, I) usually consume. But the toppings, people, the toppings. That is where my swooning begins. Lemon-lime smothered avocados, tomatoes, onions and jalepenos gently packed on top of soft fish wrapped up in a corn tortilla shell, I think it could beat out just about any beef taco we’ve tried to pass through our kitchen, and believe me, I’ve wanted to cry over some good ones.
A quick IM to my husband letting him know the tacos were done was soon followed by a Surprise! I’m home two hours early; what’s for lunch?, and I think it can be said that he will no longer need to search for a great fish taco when we are catching some waves in a few more weeks.
One Year Ago: Brown Butter Vanilla Bean Buns with Cream Cheese Glaze
Shredded Fish Tacos
Adapted quite liberally from Bon Appetit
Serves 4, if you pack them to the brim as I do
1 pound halibut fillet
Olive oil
Kosher salt
Red pepper flakes
2 limes, juiced, about 1/4 cup
1 lemon, juiced, about3 tablespoons
2 large tomatoes, chopped and seeded, about 1 cup
1/2 red onion, chopped
1 jalepeno, seeded and chopped
1 large avocado, peeled, pitted and diced
3 tablespoons fresh cilantro, chopped
1 head bib lettuce, washed and shredded, about 3 cups
Corn tortillas
Sour cream, optional
Cheese, such as cotija, optional
Preheat oven to 400 degrees.
In a large bowl combine lime juice, lemon juice, tomatoes, onion, jalepeno, avocado and cilantro. Gently toss to combine. Season with salt and pepper flakes and set aside.
Pat fish dry and generously season both sides with salt and red pepper. Lightly oil the bottom of a baking dish and place fish inside. Lightly drizzle more oil, 1 – 2 tablespoons, over the top of the fish. Bake for 15 minutes, basting with oil at the half way mark. If using a thermometer, fish should reach 14-degrees and should easily flake when rubbed with the side of a fork. Remove from oven and let cool slightly. Using a fork, gently flake fish into small bite sized pieces.
Fill tortillas with warm fish and tomato mixture. Top with lettuce. Serve with sour cream and cheese on the side.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
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The Good Kind of Comments:
- Conversational. If you're starting or continuing a conversation about your life, your experiences in the kitchen, or stories about your family, then I love and welcome your comments. The ability to genuinely connect with other people with similar interests whom I may never otherwise meet is one of the things I most love about the food blogging community, and I encourage people to participate as much as they'd like in these sometimes spontaneous conversations.
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The Bad Kind of Comments:
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- Linking. As part of the comment in-take form, there is a field where you can enter your website or blog and it will appear as a hyperlink embedded in your name in the text of the comment. This kind of linking is perfectly acceptable. When linking is not acceptable is if the corresponding comment is completely irrelevant, i.e. an excuse to market your website on my website, in which case your comment will be deleted for irrelevance, or if you leave a link in the body of the comment. The rule of thumb is don't try to market your website on my website. I know all the tricks and I will delete your comment if I think this is what you're doing.
- Nastygrams. Every once in a while I find one of these in my inbox or in a comment on a post. People sending me nastygrams: don't do it. You're wasting your time. I really don't care if you think my blog "looks like" another blog, of if you think talking about my kid and putting pictures of him in posts is "copying" another blog. Seriously. The blog you're rushing to defend probably didn't come up with that one either, and even if they did there is nothing illegal, unethical, or unfair about doing the same thing. If you're genuinely concerned that plagiarism has taken place on The Red Spoon, just send me a polite email asking if I forgot to credit someone somewhere. But when you leave an anonymous comment saying that my website is ugly, you have become that annoying kid on the playground that wants to correct everyone but that no one else likes, except you're not a kid so what's your excuse? Your comment will be deleted, your email won't be responded to, and thank you for the page views and corresponding advertising revenue.
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These look so beautiful, love all the colours in the veg shot! And I’m so stealing that lemon wedge, taco stand idea, genius! I hate it when they fall over and everything tips out, you’ve changed my life!!
Sounds wonderful. Will have to try these myself
Beautiful pictures. I’m not generally a fan of fish being put in anything… except maybe a crispy batter once in a while… but I might make these up for my husband next time I make beef ones, and then I might be courageous enough to try them.
Normally I’m not a picky eater, but so far every time someone has tried to put fish in something instead of just putting a fillet on a plate with a salad or fries, I just haven’t liked it. The most ambitious I’ve gotten is putting a sauce on them (the recipe was on the back of the package of fish). That was ok – everyone else loved it, I might skip the sauce next time, lol.
These look great! Tacos are my fiance’s favorite food so I am always looking for new ways to change up taco night! Thanks!
I – like you – have (GASP) never had a fish taco before. But this may change things. They look wonderful. Bookmarking this to try soon.
I liked your lemon wedge “props,” too! :) Recently, I mentioned fish tacos to my hubby, who gave me that “no, never in a million years” look, but this post may make a believer out of him!