What drives a girl to decide to make fish tacos for the first time? I’ll tell you:
- Finding this recipe for homemade flour tortillas this week. Doesn’t she HE (I am a moron) make it sound fabulously easy and do-able? Turns out it IS
- Realizing I had a giant stash of The Yankee-caught fish in the freezer
- Browsing through my new cookbook from Lulu’s
Honestly. What else would I do?
So first I made the tortillas. For those you will need:
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp vegetable oil
- 3/4 cup hot milk
- In a stand mixer, mix up the flour, baking powder, salt, and vegetable oil
- Add in the hot milk and mix till the dough pulls together, then let it knead in the mixer for another four or five minutes
- When it’s nice and smooth, divide the dough into 12 pieces, about 2 ounces each
- Pat them into little discs, then roll out as thin as possible
- Fry on a very hot pan, about 30 seconds each side
- Pour some boiling water into a dish and set it on your turned-off oven. Set a plate beside the dish of water and keep your tortillas warm on that plate — the steam from the boiled water kept mine warm and kept them from drying out, too. Bonus!
Next: the fish! This was super easy. I had a ziploc bag of thawed fish and a hot pan with olive oil in it. I cooked the fish, sprinkled with salt, for about three or four minutes on each side till it was cooked through and easily flaked with a fork.
Now make tacos! For ours I used:
- afore-mentioned homemade tortillas
- afore-mentioned cooked fish
- black beans
- mixed cheeses
- lime juice
The beauty of this meal was that we had all the ingredients on hand. The fish and beans were in the freezer, the cheese was in the fridge, the limes were on the counter, and the cilantro was in the garden. A lovely, fresh meal without a trip to the grocery store? Definitely a winner in my book.