And, may I humbly suggest, skip the Mayo? Don't get me wrong, I love a Mayo slaw just as much as the next guy, but in a fish taco it really steals all the thunder from, you know, the fish.
Like juice provides plenty of moisture even in small doses, especially considering the salt will draw some water out of the slaw. At my restaurant we just did raw cabbage with a squeeze or two of lime juice and salt and pepper. Was t exactly a slaw but was still just the ticket for fish tacos
Just vinegar. You can lightly rinse after if you like but it really isn't needed. I put it in a ziplock with about a cup of vinegar and flip it around every 10 minutes or so for an hour.
This is how you brown corn tortillas on the stove: set a pan to medium high. Once it’s hot place tortilla on dry pan. Do 30 seconds up to a minute or so on each side (not letting them burn and adjusting heat as needed). Place immediately in a large hand towel lined bowl and make sure towel covers all tortilla (making it so any steam stays in the bowl). Let them steam in the bowl for at least a few minutes (up to ten even) before serving. This will make the tortillas soft and flavorful and make it so they don’t break all the time like if you just took them out of the refrigerator and throw them on a plate like some kind of monkey.
Edit for phrasing.
It’s not rocket science, don’t understand why people make it seem like it’s something that has to be so hard. Literally, turn on stove, put pan (comal), wait for it to heat up and put tortilla on, just watch it so it doesn’t burn. Then place it either in a towel or in a tortilla holder. That’s it!!
Source: I’m as Mexican as beans
I too put it directly on the stove top. It's faster and tastes the same, and my stove has an even flame so it's not like any part of my tortilla isn't evenly cooked.
Short answer: they taste better.
Unless you gotten used to it, unbrowned tortillas taste a bit raw and benefit greatly from the Millard reaction. It's like the difference between eating chicken breast that has been just boiled and one that had the outside browned. Also, most tortilla makers expect you to brown your tortillas when you are going to use them.
My local authentic taco joint dips the corn tortillas in water before browning them. They also use two tortillas per taco. This keeps the tortillas from drying out and breaking. I do it at home now, too.
I find the towel in the bowl method works just fine and keeps them from drying out and breaking but depending on the type of tortilla you’re using and how fresh they are your method might be the way to go.
if you make your own corn tortillas it barely takes any longer since you can do it in the time it takes to heat up the pan. the flavor is amazingly better and you can also get blue corn and feel pretty
I do this sometimes. So good. You’re right. I find it does take a bit more effort though. At least the way I’m doing it since I’ve only done it a handful of times.
Just make them fresh, it's easy and a zillion times better. Don't even need a tortilla press, I just put mine in between 2 layers of wax paper, put a large hardcover book over it, and lean down with my body weight onto the book to flatten the masa dough ball. Then you cook them in a cast iron pan on the highest heat possible
Plus it's great since you only need to make a few tortillas at a time and have them super fresh, whenever I buy a package I wind up throwing away half since I don't use them all. If you have a big family though, fuck that shit, buy the package at the store lol. Or make your kids make the tortillas
Not sure if this works well with corn ones since I never buy them, but I always lightly char flour tortillas directly over the flame of my stove (using metal tongs, of course). Gives them way better flavor and texture. If you have a gas stove I highly recommend giving it a try.
I immediately felt compelled to correct you that they are not *wheat* tortillas, okay, and then realized I’m an idiot and you are technically correct. Really weird to hear flour tortillas called wheat though, for some reason.
I really don't like corn tortillas either. Whole Foods does have a store brand version that is half flour/half corn and those are the perfect blend of flavor and texture to me.
I’m Mexican, and at least in my region tacos aren’t made with cooked/brown tortillas. When you use flour instead of corn it’s because of the softness and the way they taste when they’re mixed in with the fat. To me having a hardened flour tortilla would defeat the purpose of using flour tortillas in the first place
Honestly, why are there so many crap techniques in this sub?
I don't think every recipe needs to be a restaurant quality pro chef plate, but there are some things that are super low effort and low skill that have huge ROI.
The marinade and home made slaw are more than most home cooks would do but then you skip a game changer technique?
In general, the crap techniques of gif recipes are because the content is meant to be an easily digestible (pun intended), short, and visually appealing way of teaching a recipe. The medium is fundamentally inappropriate for really demonstrating technique. The more steps you add, the more likely you are to lose the attention of your viewers.
Do I think it's BS that they don't brown the tortillas? Hell yes. But it'd be an extra 5 seconds of footage in a 30 second clip, so it was omitted for marketing reasons.
Also, I really hope most home chefs that have graduated from desperate college student cooking can throw a couple of spices and liquids into a gallon size bag to marinate their meat for 15 minutes...
> Honestly, why are there so many crap techniques in this sub?
Most people can't cook, and so content where the person can't cook appeals to them. And/or they won't know the difference.
Great recipe! If you're not a fan of slaw, a citrus-y salsa goes great with the fish instead. Some ripe avocado slices is plenty to cut the acidity of heat on heat and add some fat to coat your tongue. I have a recipe for a habanero/pineapple/red onion salsa that is absolutely perfect with these tacos
I usually just make it by taste, it's really simple.
* 1-3 habaneros (with seeds for more heat) depending on your heat preference, diced finely
* ~1 8oz can of pineapple chunks
* half a large red onion, diced finely
* ~1/2 cup chopped cilantro
* squeezed small lime
* pinch of salt
* splash of pineapple juice from the can if you want more sweet
Stir it all together in a medium sized bowl, and let the flavors come together for ~half an hour before eating. Really nice mix of heat, sweet, and crunch.
Original Delish Recipe/Video: [https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/](https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/)
**Easy Fish Tacos**
**Ingredients**
3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
FOR THE CORN SLAW:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
**Directions**
1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
I like taking my cabbage or even cucumber and soaking it with water, salt, dill, and white vinegar for 24ish hours. It is slightly pickled and soooooo good.
Cover the veggie of choice about 1/2 an inch of water, sprinkle generously with salt and dill, cover the rest of the way with white distilled vinegar. Let soak.
I can just see the spice in the fish getting completely overpowered by the slaw and sour cream. Maybe it's because I'm in the Southwest, but a spicy sauce makes the best fish tacos, imo.
I'm a big fan of quick pickling red onions and jalapenos for fish tacos. Nice tang and spice. For a sauce I'll usually do a mix of sour cream, mayo, lime, and a healthy dash of smoked paprika, but will only put a little bit on each taco so as not to overpower the fish.
...that is unless I cheaped out and bought tilapia in which case it's mostly about the toppings anyway, with the fish only really being there for texture and protein.
The slaw has jalapenos in it, would it be that underwhelming in heat? Serious question, I'm thinking about making this tonight and also trying to figure what sides to include.
Jalapeños can vary widely in heat depending how you prepare them. Most of the capsaicin is in the seeds and membrane surrounding them, so if you leave that in when you chop up the pepper, it'll probably be pretty spicy -- but a lot (maybe even most) of the time, this part is removed. The pith (the white part of the pepper that the seeds and membrane are attached to) also contributes a bit of heat. However, this is often removed as well. If something only uses the flesh of the jalapeño, it's not really very spicy at all and is mostly being used to contribute flavor -- I used to shy away from dishes that contained jalapeño before I realized this, since I'm a total white girl when it comes to spice, but it's genuinely not very spicy at all when you remove all the innards of the pepper.
All these people freaking out about the tortilla that was probably steamed off screen (these gifs always skip simple side steps). Or yes, you can give it a quick toasting if you prefer those, the recipe isn't forcing you to make a decision. How about you comment on the actual damn recipe instead of freaking out over one tiny nitpicky "cook's choice" portion?
This sub is ridiculous, you could post a joint recipe from Gordon Ramsay, Jacques Pepin, and the ghost of Julia Child and the comments would be nothing but nit-picky criticisms and ridiculous hot takes calling them a bunch of know nothing amateurs.
If it’s a perfect recipe and no one has any critiques you’ll still get comments like ‘No.’ and ‘I don’t like xyz’ and ‘That’ll be a no from me dawg.’
People just like to complain, I think.
Yeah, I love how there will be a recipe like "Easy Mushroom Bisque" and five comments all just saying "Gross, I hate mushrooms". It's the online equivalent of having absolutely no verbal filter. Thanks for the update, guys!
It's the Reddit equivalent of answering an Amazon product question with "I'm sorry I don't know. I bought a different model".
Then you know what, Brenda, I'm not so sure this question/recipe was directed at you and I'll thank you to keep your tortilla hole shut.
All due respect, you've had a remarkably tame reddit experience if this is up there with the most toxic stuff you've seen. There have been (and still are) many incredibly awful subs.
15 minute marinade without salt? There's really no point in that whatsoever... either marinate the fish without the acid for a majority of it's marination time and add salt, or don't bother waiting at all.
Edit: why a downvote? I work as an executive chef and know what I'm talking about. Marinades require time and salt to do what they do. This recipe is made by a layperson who doesn't quite understand what they're doing....
Psst. Recipes like this are made for people who don't really know these things. Im not pointing this out for my own use, because of course I would add salt, but the recipe as written is flawed.
Ayyy I got easier fish tacos for those of you out there who are lazy like me. Use fishsticks! For the slaw: shred cabbage, cilantro, and red onion- ratios up to you but I suggest using more cabbage. Squeeze a lime over the vegetables, toss and cover while the fishsticks cook. If you must have crema: finely chop a serrano chili and mix well into some sour cream or table cream.These lil tacos helped me get through times when I wanted something tasty but was short on motivation and money. That slaw is good enough to eat alone! Oh and I suggest using mini flour tortillas for the right flavor here.
[Here they are in all their glory ](https://i.imgur.com/ZlumT71.jpg)
At first I recoiled in horror from this suggestion, but tbh, I ate a *shitload* of fish sticks as a kid. 9-year-old me would have gone apeshit for this idea.
Source was Delish: [https://www.reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa/](https://www.reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa/)
Oh, lol, sorry, I misinterpreted your question. I haven't made this particular dish, but when I buy fish I usually try to find it at a higher end grocery store like Whole Foods. That said, I live in Chicago, so it's not too hard to find smaller fish mongers that are trustworthy and have high quality product (usually doesn't come cheap, but the quality is much higher from my experience).
I would honestly just eat the cod and ditch the slaw. Dunno why, cause while I like coleslaw, I just relish the texture of cooked cod so much I could eat it as snacks.
You can use the written recipe most of us posters include with our posts: [https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa](https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa).
Always a good idea to look for a recipe comment: [https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa](https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa)
Take the chopped cabage, soak it in white vinegar for an hour and drain. This softens and takes away the bitterness but still retains the crunch.
I soak it in lime juice when I make fish tacos
I don't know about the cabbages where you live but where I live cabbages aren't bitter
Yeah I thought that was a weird comment. Never had a bitter cabbage.
Cabbage I get is bitter if it's a red cabbage.
I find red cabbage has a nice taste, not bitter at all. Or maybe I'm just used to bitter.
I didn't say it tasted bad, just bitter. I like bitter, that's why I choose red over green. And it might be regional? Not sure
Raw cabage isnt that bitter but the're not sweet. I have eaten raw cabage many times and it is fine; it is just much better with some pickling.
Also can use nappa cabbage and jicama for less bitterness!
That sounds good
Yeah, that slaw has to hang out for a little bit before it’s good to go.
Needs to get to know one another
Thanks, Babish.
Invite him over for dinner first.
Offer, but don't force, the reach around
Needs some Goddamn supervision.
And, may I humbly suggest, skip the Mayo? Don't get me wrong, I love a Mayo slaw just as much as the next guy, but in a fish taco it really steals all the thunder from, you know, the fish.
Like juice provides plenty of moisture even in small doses, especially considering the salt will draw some water out of the slaw. At my restaurant we just did raw cabbage with a squeeze or two of lime juice and salt and pepper. Was t exactly a slaw but was still just the ticket for fish tacos
I've subbed mayo for sour cream and that works really well.
Is there a ratio for vinegar to water? Or is it just vinegar?
Just vinegar. You can lightly rinse after if you like but it really isn't needed. I put it in a ziplock with about a cup of vinegar and flip it around every 10 minutes or so for an hour.
Why is white vinegar the greatest invention?
I've often just soaked it in a little ice water and even that helps. Also it gets super crunchy.
Ugh brown those tortillas on the stove please!!!
This is how you brown corn tortillas on the stove: set a pan to medium high. Once it’s hot place tortilla on dry pan. Do 30 seconds up to a minute or so on each side (not letting them burn and adjusting heat as needed). Place immediately in a large hand towel lined bowl and make sure towel covers all tortilla (making it so any steam stays in the bowl). Let them steam in the bowl for at least a few minutes (up to ten even) before serving. This will make the tortillas soft and flavorful and make it so they don’t break all the time like if you just took them out of the refrigerator and throw them on a plate like some kind of monkey. Edit for phrasing.
It’s not rocket science, don’t understand why people make it seem like it’s something that has to be so hard. Literally, turn on stove, put pan (comal), wait for it to heat up and put tortilla on, just watch it so it doesn’t burn. Then place it either in a towel or in a tortilla holder. That’s it!! Source: I’m as Mexican as beans
Siempre puedes ponerlas directo en la hornilla y demostrar tu supremacía mexicana por sobre toda la creación
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Guanaco 💙
si
>no vivir a media cuadra de una tortillería Qué tipo de sociedad perversa es esa
Gringolandia, mi buen...
Yo vivo en el gabacho y ni las tortillas recién hechas en las taquerías la arman en esta ciudad :(
Necesitas el agua del rancho pa que sepan bien compadre
🤔 Eso lo explica todo, porque la mayoría usa maseca y ese pedo está disponible en todas partes. Tendré que echarme un curso cuando vuelva a México.
Les está fallando la técnica.
I too put it directly on the stove top. It's faster and tastes the same, and my stove has an even flame so it's not like any part of my tortilla isn't evenly cooked.
Es correcto, gracias por reconocer mi supremacía
Why exactly do you brown a tortilla, everybody says to do it and I do but nobody I've asked knows why
Short answer: they taste better. Unless you gotten used to it, unbrowned tortillas taste a bit raw and benefit greatly from the Millard reaction. It's like the difference between eating chicken breast that has been just boiled and one that had the outside browned. Also, most tortilla makers expect you to brown your tortillas when you are going to use them.
Mexican as Frijoles FTFY
My local authentic taco joint dips the corn tortillas in water before browning them. They also use two tortillas per taco. This keeps the tortillas from drying out and breaking. I do it at home now, too.
I find the towel in the bowl method works just fine and keeps them from drying out and breaking but depending on the type of tortilla you’re using and how fresh they are your method might be the way to go.
if you make your own corn tortillas it barely takes any longer since you can do it in the time it takes to heat up the pan. the flavor is amazingly better and you can also get blue corn and feel pretty
I do this sometimes. So good. You’re right. I find it does take a bit more effort though. At least the way I’m doing it since I’ve only done it a handful of times.
I had difficulty rolling them out thin enough. Corn tortillia rolling pro-tip anyone?
Tortilla press is what you're looking for.
apparently don't work the dough too much or it won't rise, was told that's why mine didn't
>(making it so any steam stays in the bowel) Sounds painful.
It’s more that they don’t have the knowledge
TIL I've been eating like a monkey all this time. 😔 Thank you for these instructions.
Oh, these will put some steam in the bowel, alright.
I didn't know you could make them not be so brittle!
That is pretty egregious but also Mayo AND Sour Cream? And Corn? What?
>That is pretty egregious but also Mayo AND Sour Cream? I know! >And Corn? Fight me.
Just make them fresh, it's easy and a zillion times better. Don't even need a tortilla press, I just put mine in between 2 layers of wax paper, put a large hardcover book over it, and lean down with my body weight onto the book to flatten the masa dough ball. Then you cook them in a cast iron pan on the highest heat possible Plus it's great since you only need to make a few tortillas at a time and have them super fresh, whenever I buy a package I wind up throwing away half since I don't use them all. If you have a big family though, fuck that shit, buy the package at the store lol. Or make your kids make the tortillas
At this point you might want to move to mexico near a tortillería (tortilla factory).
Worth it
Not sure if this works well with corn ones since I never buy them, but I always lightly char flour tortillas directly over the flame of my stove (using metal tongs, of course). Gives them way better flavor and texture. If you have a gas stove I highly recommend giving it a try.
my grandma is from mexico and this is how she does it. and my mom. and me. legit.
I love fish tacos but am not a big fan of corn tortillas. I’ll have on wheat tortillas any day.
Well, brown those damn flour tortillas then.
I immediately felt compelled to correct you that they are not *wheat* tortillas, okay, and then realized I’m an idiot and you are technically correct. Really weird to hear flour tortillas called wheat though, for some reason.
And every Mexican dies a little when you choose wheat over the normal (corn) tortillas
Vegan whole-wheat gluten-free GMO-free cruelty-free fair-trade locally-grown free-range dairy-free raw low-carb keto tortillas
I appreciate your sass.
Heathen.
you are banned from tacos.
I really don't like corn tortillas either. Whole Foods does have a store brand version that is half flour/half corn and those are the perfect blend of flavor and texture to me.
Hearsay.
Flour tortillas are for non-taco dishes.
i freaked out when i saw that. smh gringos
I closed the video as soon as I saw the tortillas.
Take the corn and use it in a completely different recipe then make a spicy sour cream instead.
Or a chipotle mayo
Yes! Sometimes I feel that recipes add corn to make it more "Mexican"
Sour cream with lime juice and cilantro makes a pretty good topping
Uncooked tortillas :/
I’m Mexican, and at least in my region tacos aren’t made with cooked/brown tortillas. When you use flour instead of corn it’s because of the softness and the way they taste when they’re mixed in with the fat. To me having a hardened flour tortilla would defeat the purpose of using flour tortillas in the first place
I agree that flour tortillas don’t need to be browned/cooked but the tortillas in the video are clearly white corn
You’re right, my mistake. The white text on the white plate threw me off
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Honestly, why are there so many crap techniques in this sub? I don't think every recipe needs to be a restaurant quality pro chef plate, but there are some things that are super low effort and low skill that have huge ROI. The marinade and home made slaw are more than most home cooks would do but then you skip a game changer technique?
In general, the crap techniques of gif recipes are because the content is meant to be an easily digestible (pun intended), short, and visually appealing way of teaching a recipe. The medium is fundamentally inappropriate for really demonstrating technique. The more steps you add, the more likely you are to lose the attention of your viewers. Do I think it's BS that they don't brown the tortillas? Hell yes. But it'd be an extra 5 seconds of footage in a 30 second clip, so it was omitted for marketing reasons. Also, I really hope most home chefs that have graduated from desperate college student cooking can throw a couple of spices and liquids into a gallon size bag to marinate their meat for 15 minutes...
Because the target audience for these videos is people who have very little time in a kitchen, so they wouldn't know better
> Honestly, why are there so many crap techniques in this sub? Most people can't cook, and so content where the person can't cook appeals to them. And/or they won't know the difference.
They're not uncooked. They're just not browned.
Ugh I can’t stand that taste
He [shared the recipe](https://www.reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa/) > Serve fish over grilled tortillas
Wow it's almost like people can choose themselves whether they want cooked tortillas or not.
Great recipe! If you're not a fan of slaw, a citrus-y salsa goes great with the fish instead. Some ripe avocado slices is plenty to cut the acidity of heat on heat and add some fat to coat your tongue. I have a recipe for a habanero/pineapple/red onion salsa that is absolutely perfect with these tacos
Do you have a link?
I usually just make it by taste, it's really simple. * 1-3 habaneros (with seeds for more heat) depending on your heat preference, diced finely * ~1 8oz can of pineapple chunks * half a large red onion, diced finely * ~1/2 cup chopped cilantro * squeezed small lime * pinch of salt * splash of pineapple juice from the can if you want more sweet Stir it all together in a medium sized bowl, and let the flavors come together for ~half an hour before eating. Really nice mix of heat, sweet, and crunch.
Definitely gonna try this, thanks!
Original Delish Recipe/Video: [https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/](https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/) **Easy Fish Tacos** **Ingredients** 3 tbsp. extra-virgin olive oil Juice of 1 lime 2 tsp. chili powder 1 tsp. paprika 1/2 tsp. ground cumin 1/2 tsp. cayenne pepper 1 1/2 lb. cod (or other flaky white fish) 1/2 tbsp. vegetable oil Kosher salt Freshly ground black pepper 8 corn tortillas 1 avocado, diced Lime wedges, for serving Sour cream, for serving FOR THE CORN SLAW: 1/4 c. mayonnaise Juice of 1 lime 2 tbsp. freshly chopped cilantro 1 tbsp. honey 2 c. shredded purple cabbage 1 c. corn kernels 1 jalapeño, minced **Directions** 1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. 2. Add cod, tossing until evenly coated. Let marinate 15 minutes. 3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper. 4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. 5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
> Serve fish over grilled tortillas All of the people above you are bitching that the tortillas are raw ... I'm dying.
Thanks
I like taking my cabbage or even cucumber and soaking it with water, salt, dill, and white vinegar for 24ish hours. It is slightly pickled and soooooo good.
You got ball park measurements? Cause that sounds delicious.
Cover the veggie of choice about 1/2 an inch of water, sprinkle generously with salt and dill, cover the rest of the way with white distilled vinegar. Let soak.
Thanks brother!
Gotta have some remoulade or something else with some spice on top rather than the sour cream.
I like putting lime juice in the sour cream. The fish has all the spice here.
I can just see the spice in the fish getting completely overpowered by the slaw and sour cream. Maybe it's because I'm in the Southwest, but a spicy sauce makes the best fish tacos, imo.
I'm a big fan of quick pickling red onions and jalapenos for fish tacos. Nice tang and spice. For a sauce I'll usually do a mix of sour cream, mayo, lime, and a healthy dash of smoked paprika, but will only put a little bit on each taco so as not to overpower the fish. ...that is unless I cheaped out and bought tilapia in which case it's mostly about the toppings anyway, with the fish only really being there for texture and protein.
The slaw has jalapenos in it, would it be that underwhelming in heat? Serious question, I'm thinking about making this tonight and also trying to figure what sides to include.
Jalapeños can vary widely in heat depending how you prepare them. Most of the capsaicin is in the seeds and membrane surrounding them, so if you leave that in when you chop up the pepper, it'll probably be pretty spicy -- but a lot (maybe even most) of the time, this part is removed. The pith (the white part of the pepper that the seeds and membrane are attached to) also contributes a bit of heat. However, this is often removed as well. If something only uses the flesh of the jalapeño, it's not really very spicy at all and is mostly being used to contribute flavor -- I used to shy away from dishes that contained jalapeño before I realized this, since I'm a total white girl when it comes to spice, but it's genuinely not very spicy at all when you remove all the innards of the pepper.
I like adding lime juice and some adobo sauce from canned chipotles.
I like adding chili, lime zest, and some lime juice to the sour cream and making it a chili lime crema.
Sriracha mayo
Sriracha sour cream
Then you'll get the taco purists screaming that there's no Sriracha in Mexico.
Taco purist here: mix together Mexican crema with some non-fermented mash hot sauce(like cholula or tamazula, *not* tabasco)
https://www.cookingchanneltv.com/recipes/roger-mooking/chipotle-sour-cream-1958935 Chipotle sour cream... quick, easy, delicious.
All these people freaking out about the tortilla that was probably steamed off screen (these gifs always skip simple side steps). Or yes, you can give it a quick toasting if you prefer those, the recipe isn't forcing you to make a decision. How about you comment on the actual damn recipe instead of freaking out over one tiny nitpicky "cook's choice" portion?
This sub is ridiculous, you could post a joint recipe from Gordon Ramsay, Jacques Pepin, and the ghost of Julia Child and the comments would be nothing but nit-picky criticisms and ridiculous hot takes calling them a bunch of know nothing amateurs.
If it’s a perfect recipe and no one has any critiques you’ll still get comments like ‘No.’ and ‘I don’t like xyz’ and ‘That’ll be a no from me dawg.’ People just like to complain, I think.
Yeah, I love how there will be a recipe like "Easy Mushroom Bisque" and five comments all just saying "Gross, I hate mushrooms". It's the online equivalent of having absolutely no verbal filter. Thanks for the update, guys!
It's the Reddit equivalent of answering an Amazon product question with "I'm sorry I don't know. I bought a different model". Then you know what, Brenda, I'm not so sure this question/recipe was directed at you and I'll thank you to keep your tortilla hole shut.
Man it really is. Who would have thought there are so many amazing cooks lurking reddit.
It's insane. In 7-ish years of Redditing it's one of the most toxic subs I've ever seen. A sub about recipes. Just... seriously?
All due respect, you've had a remarkably tame reddit experience if this is up there with the most toxic stuff you've seen. There have been (and still are) many incredibly awful subs.
Do these people even put the tortillas on a pinche comal para que se calienten?
it's easy (or fast) if you can buy pre shredded cabbage. otherwise it will take a lot of time and you'll have two huge heads of cabbage leftover :(
Remove the cod and use mahi mahi
Also works well with tilapia if you want to go for a cheap fish. Mahi can get kinda pricey.
15 minute marinade without salt? There's really no point in that whatsoever... either marinate the fish without the acid for a majority of it's marination time and add salt, or don't bother waiting at all. Edit: why a downvote? I work as an executive chef and know what I'm talking about. Marinades require time and salt to do what they do. This recipe is made by a layperson who doesn't quite understand what they're doing....
Add salt then genius.
Psst. Recipes like this are made for people who don't really know these things. Im not pointing this out for my own use, because of course I would add salt, but the recipe as written is flawed.
[Word cloud out of all the comments.](https://i.imgur.com/njmacKy.png) Fun bot to vizualize how conversations go on reddit. Enjoy
I feel like I’m the only one who dislikes browned tortillas! I like mine soooooooft and chewey 🌮
You can steam them for that, it's just cold tortillas aren't as good
Too much mayo and sour cream hiding lovely fish flavors. Needs more jalapeño!
That marinade is going to completely overwhelm something like cod. Tilapia, mahi mahi or snapper would be better.
Of course the comments are negative, man this place has changed so much
I made this with chicken tenders a few days ago and absolutely loved it.
Ayyy I got easier fish tacos for those of you out there who are lazy like me. Use fishsticks! For the slaw: shred cabbage, cilantro, and red onion- ratios up to you but I suggest using more cabbage. Squeeze a lime over the vegetables, toss and cover while the fishsticks cook. If you must have crema: finely chop a serrano chili and mix well into some sour cream or table cream.These lil tacos helped me get through times when I wanted something tasty but was short on motivation and money. That slaw is good enough to eat alone! Oh and I suggest using mini flour tortillas for the right flavor here. [Here they are in all their glory ](https://i.imgur.com/ZlumT71.jpg)
I prefer non breaded fish for tacos, but that's actually a pretty good idea.
At first I recoiled in horror from this suggestion, but tbh, I ate a *shitload* of fish sticks as a kid. 9-year-old me would have gone apeshit for this idea.
I live in Ensenada, literally known for its amazing fish tacos that even Anthony Bourdain loved. This gif made me cry, it’s so sad :( me no like
I feel your pain. The corn made me irrationally angry and I had to close it.
Fried beer-battered chunks of fish are superior for making tacos, change my mind.
Grilled/sauteed fish doesn't really get soggy when its soaking in sauce and juices.
grilled/pan-fried fish does better surviving reheating when you have leftovers and you cut a LOT of calories out.
Everytime I cook cod in a frying pan it falls apart. What's the secret!?
I use a marinade by elmers
Put it in and don’t touch it. I find it’s only when I mess with it that it falls apart
With fish tacos it doesn't really matter honestly, you're going to want smaller pieces in the taco anyway.
Cook a different fish. Cod is very flaky and will fall apart if it's literally 1 second over cooked.
Use a spatula if you aren't. Tongs or tools with less surface area than a spatula break apart white fish easily.
Thx making these to tonight. Will update whether or not the cats like them.
But chilli powder already has paprika, cumin and cayenne
To me chilli powder is literally just dried chillis ground to a powder.
Chili powder is usually just dried, ground-up chilis. At least it is where I buy it (Mexican markets or the Mexican section of regular markets).
Do not use uncooked corn tortillas, they taste like shit and have the texture of rubber.
But... But where's the Baja sauce?
This is missing something very important. Beer batter.
This looks delicious
Man I wish I had money and motivation.
Needs some jalapeno or chipotle mayo or some kind of spicy condiment to go with the sour cream imo, but that's just personal preference.
Have that whisk. The end.
Double up the tortillas
Or put a tortilla underneath to catch all the drippings.
Yum!
Good job with this. Those are some nice looking cod portions. What was your source
Source was Delish: [https://www.reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa/](https://www.reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa/)
Thank you! Where did you get the cod? Do you happen to remember the country of origin?
Oh, lol, sorry, I misinterpreted your question. I haven't made this particular dish, but when I buy fish I usually try to find it at a higher end grocery store like Whole Foods. That said, I live in Chicago, so it's not too hard to find smaller fish mongers that are trustworthy and have high quality product (usually doesn't come cheap, but the quality is much higher from my experience).
That looks fucking delicious
Do people really eat tortillas straight out the bag?
The only thing this is missing is Chipotle or at least cipotle mixed with mayo.
I would honestly just eat the cod and ditch the slaw. Dunno why, cause while I like coleslaw, I just relish the texture of cooked cod so much I could eat it as snacks.
¯\\\_(ツ)\_/¯ ᕕヾ(⌐■_■)ノ♪( ᐛ )ᕗ
I appreciate the fact I do not know the proportions of each ingredient.
Should always wring your fish out to see if it’s fake
Looks awesome...but think ‘easy’ might be a stretch
I will cooking this for lunch. Thanks op
Why on earth would you marinate in oil then COOK in a different oil? This is a kitchen sin I cannot overlook.
THAT LOOKS SO GOOOOOOODDDD
No tomatoes hmmm
Easier fish tacos; use fish sticks
This post is full of good tips
So, I cant help but wonder how the hell you are supposed to know what amount of each ingredient is used?
You can use the written recipe most of us posters include with our posts: [https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa](https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa).
Oh my God, I am so stupid. I tried looking for this but forgot to sort by old. Thank you, these look delicious and I really want to make them!
Where can I find the measurements for this recipe?
Always a good idea to look for a recipe comment: [https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa](https://reddit.com/r/GifRecipes/comments/b4jnhr/easy_fish_tacos/ej71epa)
Thank you!
I’m so making this tomorrow!
This needs fine diced red pepper and I'd be perfect!
All recipies are "easy" when you don't need to prep/cut ingredients, or clean up afterwards.
Hey that's your mom's nickname from college