Summer Dish: Fish Tacos

Yes, you could make the argument that it's not technically Summer yet, but, if you did that, I would remind you that, on Emerald Isle, we're averaging 75 and sunny each day. So, for me, it's Summer.

And what is the perfect thing to eat on a summer evening, after a long day of lounging at the beach and drinking cold beer? Fish tacos. Fish tacos are the perfect thing to eat.

Why? Well, when accompanied by fresh lettuce, cheese, lime cream (more on that later), salsa, and guacamole, fish tacos a perfect combination of salty, fresh, and satisfying. They also pair well with margaritas (to be fair, though, what doesn't pair well with margaritas?), and they're self-serve, so guests can eat as much or as little as they prefer. And, even though they probably aren't, they feel a whole lot healthier than beef or chicken tacos. So there's that.

Fish Tacos

• For the fish:
• 2 large fillets of white fish (I used Trigger, but tilapia, halibut, or cod would work, too)
• 3/4 cup flour
• 1/4 cup vegetable oil
• 1 Tbsp. salt
• 1 Tbsp. fresh ground black pepper
• For the lime cream:
• 1 cup sour cream
• The zest of 2 limes
• The juice of 1/2 a lime
• For the other sides:
• White corn tortillas (figure an average of three tortillas per person)
• Shredded romaine lettuce
• Shredded cheese (really, whatever kind you want)
• Chopped tomatoes or fresh salsa
• Fresh guacamole

1. Before you do anything else, heat the vegetable oil in a large skillet over medium-high heat. You want it screaming, burn-your-skin-when-it-sputters hot. While it's heating, mix the flour, salt, and pepper on a plate, and then dredge your fish in the mixture, coating it on both sides.

2. Cook each fillet for about four minutes a side, until it starts to flake a bit and the exterior is nicely browned.

3. While the fish is cooking, prepare your other sides in small bowls for easy serving. Mix the sour cream, lime zest, and lime juice together to create a lime cream, which will be the best thing your guests have ever tasted. Promise.

4. Using two forks, shred the fish into bite-size pieces so that it's easier to eat in taco form.

5. Wrap the tortillas in a kitchen towel, and microwave for a minute. Keep them wrapped until you're ready to eat, so that each guest gets a nice, hot, flexible tortilla with which to build his or her taco.




Obviously, the sides listed above are not the only taco sides in the world. You can also add rice, black beans, olives, shredded cucumbers, jalapenos...whatever else comes to mind, really.

Serve these tacos with fresh, homemade Margaritas or Paloma Bravas, and enjoy a summer (or pre-summer) afternoon!