It’s the first Tuesday of October, so that makes it National Taco Day! Guess what was cooking in our kitchen?
SET UP
My husband, aka Chef Danny K, finds relaxation behind a grill or stovetop especially when there’s Greek, Mexican, or Italian on the menu. So check out this version of Danny’s fish tacos! We typically go for soft-shell corn tacos, so this crispy-shelled version is a nice change of pace. Delicioso!
ELEMENTS
Crispy corn tortillas (fold over oven grill rack forming a ‘u’ and bake at 350 until crispy)
Firm white fish (cod or halibut) seasoned with salt and pepper to taste, lightly dusted with fine bread cribs or flour, and sautéed in frying pan lightly coated with olive oil
Chopped tomatoes and onions mixed with chopped cilantro (pico de gallo)
Finely chopped cabbage tossed with equal parts of olive oil and vinegar, salt and pepper to taste
Cotija cheese or grated Monterey Jack cheese
BUILD
Spread generous portion of cabbage on bottom of crispy tortilla, followed by fish, pico de gallo and top with cheese.
GARNISH
Serve with tortilla chips and lime wedges.
Buen provecho!
Recipe: SoCal Quick Fish Tacos by Chef Danny K | @athomegreek
Intro by Maria Felicia Kelley | 10/1/24
@thenorthcountymoms | @1MariaFelicia
The North County Moms
Intro by Maria Felicia Kelley | 10/1/24
@thenorthcountymoms | @1MariaFelicia
The North County Moms
More “Keeping It In the Family” recipes on The North County Moms:
