Fish Tacos

We are enjoying Mexico.  I thought why not enjoy one of my favorite Mexican meals in our room.  I love fish tacos.  I know you can make grilled or fried fish tacos but my favorite is fried.  And when you are doing  the cooking you get to make it the way you want it.


Fish Tacos

2 pounds of mild white fish cut in 1” by 3” strips
1/2 cup of flour
1 teaspoon salt
1/2 teaspoon pepper
5 to 6 Tablespoons of coconut oil
Package of flour tortillas
Sliced tomatoes
Sliced purple onions
Grated purple cabbage

Take the flour and put it in a gallon ziplock bag. Add the salt and pepper and shake.

Place the coconut oil in a large nonstick skillet. Put the skillet on the burner and heat it on high. As the coconut oil is heating shake the cut fish in the flour until they are lightly coated on all sides.

Test to see if the oil is hot enough for frying the fish. Sprinkle a little water in the skillet. If it sizzles it is ready for the fish. Place the fish in the skillet and cook on one side until it is brown. This could take 3 to 5 minutes. Turn and cook on the other side.  Drain on paper towels.

Wrap the fish in the tortilla and garnish with tomatoes, onions and cabbage. Top with the delicious Mexican sauce (recipe below) and you will be enjoying the flavors of Mexico right in your Ohio home!

Sauce for Fish Tacos

1/2 cup sour cream
1/2 cup mayonnaise
Juice from 2 small limes
2 Tablespoons Fajita Mixture (recipe follows)
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Mix all ingredients together and let refrigerate for several hours.

Until next time…from our Butcher Block to your Table! Adios Amigos!

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Fish Tacos

I admit, I am still missing Mexico. When we were landing in Cleveland and I saw the white on the ground, I tried to convince myself that it was white sandy beaches.  When I stepped outside I knew we weren’t in Mexico anymore.  I have been feeding the Butcher a steady stream of Mexican dishes since our re-entry on March 2nd. Enough is enough; However, I could not resist sharing a recipe we made while we were on vacation. It was fast, easy and delicious. Not only that, everyone got to do their part.

We took some liberty with a recipe from The Food Network.  This is the link for the original recipe:

Vacation Version of Fish Tacos                                                         IMG_0062



  • 1 pound white flaky fish, such as mahi mahi
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoon chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas


  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa


Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Preheat burner to medium-high heat.  Put about 2 Tablespoons of Extra Virgin Olive Oil in a 12 inch skillet.

Remove the fish from the marinade place into the heated skillet, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas in the skillet for 20 seconds (you can also heat in the microwave).  Divide the fish among the tortillas and garnish with any or all of the garnishes.

We had as much fun making these as we did eating them.  Our friend Deone, her husband Dave, her sister Debbie and Debbie’s husband, Michael went to an authentic fish market in Puerto Vallarta to get the fresh fish.  What did the Butcher and I do?  We hung around the pool and relaxed.  Maybe that’s why I enjoyed this meal so much.

Do you have a recipe from a country you love to visit?  I would love for you to share it with me.

Until next time…From our Butcher Block to your Table.


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