Work, waffle house, and Karley's fish taco recipe!
Fish Taco Recipe from Karley
package of small corn tortillas (I usually get the 30 pack since I make more the whole week) tomatoes (either roma or off-the-vine are good) red cabbage avocados tilapia fish (or other similar fish) olive oil limes (at least 2) 1 jalapeno (remember short, thicker ones are less spicy) ground cumin ground cayenne pepper plain greek yogurt (one 6ish oz one works, get more if planning on making more) cilantro
Make cabbage slaw: -Shred a cup or so of red cabbage. I just used a cheese shredder. If you want, you can shred a bunch and keep it for the next day. -Put in a bowl. Pour some olive oil and lime juice on cabbage (about a tablespoon or so of both). Add a bit of salt and pepper too. -Mix it up and set aside.
Make jalapeno lime sour cream: -scoop out one plain greek yogurt into a bowl. -Add some shakes of cumin and cayenne pepper to the yogurt. mix it up. You can add a pinch of salt too. -dice jalapeno pretty small. Add about most of the jalapeno to the yogurt. (I usually add about ½-¾ of the jalapeno) -Add about half a lime or more. Mix it up. -Taste it. See if you want to add any more ingredients.
Cut up avocados
Ready the cilantro (about a cup)
Cook Fish: -Put a good amount of olive oil in a pan. Heat up oil. -Put in fish. Cook each side for only a couple of minutes (until golden or so). -Set on paper towel and get off excess oil. Cut into smaller pieces.
Putting it all together: -Put corn tortillas on plate. I usually double layer the tortillas because they can easily fall apart. -In tortilla put: fish, red cabbage, tomato, avocado, cilantro, sour cream -have some lime wedges ready to squeeze on top.
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