I am a big fan of tacos. But, in the year that I have lived in Connecticut, I have made tacos maybe twice – including last night’s fish tacos. I don’t know what happened, I used to make tacos a least once a month, and definitely once a week during the summer. But we’ve been on a hiatus from most Mexican dishes while we’ve lived up here – I say it’s not hot enough and the husband is just pretty picky when it comes to good Mexican food.

We did, however, come across one restaurant, that is AMAZING and we need to go back very soon – maybe this weekend – now that I think of it: Rincón Taqueria in Norwalk.  The place is a gem of a hole-in-the-wall that serves some of the best tacos, chilaquiles, burritos (the size of your face), empanadas, etc. that I’ve ever had. So, I suppose that after we had Rincón, nothing else in the area compared (even the Chipotle restaurants – cough, Greenwich, cough – are a hot mess).

All that aside, thanks to the heat wave this past weekend, I was finally ready to get back on the Taco Tuesday train. I am a huge fan of fish tacos, mainly because I am a huge fan of spicy slaw. I kept last night super simple and accompanied the tacos with a jalapeño lime slaw and my favorite pickled red onion and radishes that I typically put on flank steak tacos. I was hoping for some leftovers to have tonight, but the tacos were just too good!


Grocery List

Serves 2-4

1-2 lbs white fish (tilapia, cod, etc.)

Enough Penzey’s Fajita Seasoning to coat the fish (or a mix of salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary)

6-8 flour tortillas

4 limes

4 Easter Egg radishes,

½ red onion, diced

½ head of red cabbage, chopped

1 jalapeño, seeded and diced

1 green onion, chopped

1 tablespoon cilantro, chopped and extra for taco garnish

1 heaping tablespoon sour cream

Salt and freshly ground black pepper to taste

Olive oil


How To

Prep the pickled red onion and radish at least 8 hours in advance. Cover the red onion and radishes with the juice from two limes in a bowl and refrigerate. You want it to be bright pink when serving.

Before cooking the fish, prepare the slaw. Combine the chopped red cabbage, jalapeño, green onion, and cilantro in a bowl. Then, stir in the sour cream, the juice from one lime, and season with salt and pepper.

Heat a touch of olive oil in a deep pan over medium heat. When hot, sear the seasoned fish on one side for 3-4 minutes. Flip and sear the other side for 1-2 minutes before roughly cutting the fish up in the pan with the spatula. Give it another minute or two and the fish is ready to go.

Warm the tortillas in a smaller pan, and serve the fish tacos topped with the slaw and pickled red onion and radishes. Garnish with extra cilantro and lime juice.



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