EASY & HEALTHY FISH TACOS RECIPE- NO ‘fishy’ taste

Want to get rid of that ‘fishy’ taste you get from salt water fish? Use frozen fish and defrost fillets in MILK. Yes, this really works. Milk gets rid of that nasty fishy taste. I didn’t even think I would like fish tacos, much less LOVE them. Because of this little food hack, now I do!

You don’t need to use expensive fresh fish to make amazing fish tacos. And I mean AMAZING – we ate this recipe for fish tacos for dinner 3X this week!

I am a caviar girl on a bologna budget and fresh water fish is not always a viable option. So… looking to trim the food budget, I reluctantly bought a very large $10.00 bag of frozen sole at Superstore (to try it).

Not a fan of sole or any salt water fish for that matter, I had little hope that I would ever actually enjoy eating salt water fish, much less frozen salt water fish. In fact, I envisioned choking it down (likely with some wine) and consoling myself with the notion that perhaps I could lose a few pounds during this money-saving journey.

A  Food Hack that actually works!

I really can’t say that, even for a minute,  I thought this little food hack would actually work. Because,  if this worked,  then why hadn’t I heard of this years ago??! Or wait a minute….

MAYBE THERE ARE PEOPLE OUT THERE WHO ACTUALLY LIKE THAT FISHY TASTE?

I found that hard to fathom. But it could be true. Yet, there must be millions of others like me who hate that fishy fish taste? I guess I just assumed nothing could be done so I really never made an effort to search for a solution and simply avoided salt water fish. But after giving up on fishy fish forever, I am now back in the salt water fish game!

So, if you want to eat a healthy, delicious easy dinner recipe, while saving money on food, then give this recipe for fish tacos and milk trick a try!

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Easy Fish Tacos Recipe

This fish taco recipe uses milk to get rid of that fishy taste from sole and other saltwater fish. Fresh and delicious, it also saves you money by using inexpensive frozen fish.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 2 hours

Servings 6 servings

Author Slightly altered from Vanessa Barringtong@thekitchn.com

Ingredients

For the slaw:

• 1 bag coleslaw or broccoli slaw 397g/14oz
• 4 green onions thinly sliced
• 1/2 cup golden greek deli - sliced peperoncini or tamed jalapenos or any hot pepper
• 1 clove garlic or 1 tsp of minced garlic in jar, minced
• 2 tbsp lime juice fresh is best
• 4 tbsp mayonnaise
• 1 tsp agave or use honey or sugar as substitute
• 1/4 tsp of salt

For the fish:

• 3-4 cups of milk for soaking/defrosting
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp cajun seasoning
• 1-1 1/2 pounds sole
• 2 tbsp vegetable oil

To serve:

• 12 corn tortillas hard or soft shells
• cilantro leaves
• Lime wedges to garnish
• Salsa to garnish

Instructions

1. Defrost the fish pieces in a shallow pan (bottom of a broiler pan or large cake pan or roaster for 1-1.5 hrs) covered in milk (I used 2% milk) and flip halfway through the defrosting if the milk isn't completely covering the fish. I defrosted it on the counter, but you could put it in the fridge. You could do this overnight in the fridge, as well.

2. Once fish is fully defrosted (which should only take 1-1.5 hrs) on the counter, prepare the fish, combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry, then dredge it in the flour mixture.

3. To prepare the slaw, place the coleslaw in a bowl and sprinkle with 1/4 teaspoon of salt.Whisk together the minced garlic, lime juice, agave and mayonnaise and add to coleslaw.Pour over the cabbage mix and toss to combine.Mix in tamed jalapenos or peperoncini.

4. Heat the oil in a heavy pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan. Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 3-5 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks.
5. Meanwhile, soften the corn tortillas, by placing them in the microwave for 5-10 seconds.
6. Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos.

Recipe Notes

This recipe is ever so slightly altered The Kitchn.com's Fish Tacos with quick cabbage slaw

Add 1.5 hrs for defrosting fish

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