I hate fish.
I admit it. There’s nothing wrong with it, exactly. It’s just that it tastes … like fish. I know, I know. It’s just that I much prefer other meats, which all taste like chicken.
But I recently found myself cooking a meal for a friend and her family. Her daughter is pescatarian, which my carnivorous self soon discovered meant she eats no meat except fish.
It was time to get creative, because as a diabetic, I have to have protein with my meals. And we have a child in our family who is allergic to all legumes, including soy and beans. That knocked out most non-meat sources of protein.
So I was at a crossroads: I needed to either cook two separate meals for one dinner (no, thank you, will not happen) or figure out a recipe we could all happily eat.
Thankfully, I have friends, three sisters, a mom, and a mother-in-law, all of whom are great cooks. One of my sisters is an especially creative, frugal and healthy cook, so I asked her for meal suggestions. She gave me this recipe for fish tacos, and it quickly took its place in our regular rotation of suppers.
I’m not sure I can honestly say I like fish now, but I can honestly say I like this dish. I’m told our pescatarian friend loves it, and our eldest says it’s her favorite meal. That’s high praise in this household.
Plus, it comes together quickly, even when I’ve forgotten to thaw anything for dinner. I always like to have a few meals like that up my sleeve.
This is a very forgiving recipe. I’m going to give measurements as best I can, but please know that you can easily make adjustments to suit the items you have on hand and the palates and preferences of your diners.
Amelia Plair is a mom and high school teacher in Starkville.
FISH TACOS
For the fish:
Firm, white fish fillets, about 2 per person (I prefer tilapia or catfish.)
Cajun seasoning blend (I use Tony Chachere’s.)
Optional: other seasoning blend (I prefer a blend called Smoky Chicken that I get locally through Magnolia Seasoning Co., but any blend that includes salt and garlic powder would be good.)
Butter (one pat per fillet)
For the tacos:
¼ cup sour cream
¼ cup mayonnaise (optional; you can also use all sour cream)
Juice of one large lemon, about 2 tablespoons
Sriracha or hot sauce, to taste
½ tsp. garlic powder
½ tsp. onion powder
Salt and pepper to taste
Optional: cilantro, chopped finely
Shredded cabbage (shred about ¼ of a head yourself or buy a bag of coleslaw mix)
Corn tortillas
■ For the fish: Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil. Season both sides of fish fillets with Cajun seasoning (and other seasonings if using). Lay fish on lined baking sheet. Add a pat of butter to the top of each fillet. Cook in hot oven for about 20 minutes, or until fish flakes easily with a fork.
■ While fish is cooking (or ahead of time), mix all sauce ingredients thoroughly. Taste and adjust seasonings. Flavor will intensify as the mixture sits.
■ Wrap the corn tortillas in foil. Place foil packet in oven during last 5-10 minutes of cooking time to heat through.
■ To assemble tacos, cut fillets crosswise into 4-5 pieces each and place several pieces on a corn tortilla. Top with shredded cabbage and sauce.
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