{"id":320,"date":"2016-06-20T21:05:12","date_gmt":"2016-06-21T02:05:12","guid":{"rendered":"http:\/\/lisa.rushworth.us\/?p=320"},"modified":"2016-06-20T21:44:02","modified_gmt":"2016-06-21T02:44:02","slug":"fish-tacos-with-flour-tortillas","status":"publish","type":"post","link":"https:\/\/www.rushworth.us\/lisa\/?p=320","title":{"rendered":"Fish Tacos with Flour Tortillas"},"content":{"rendered":"<p>More than a decade ago, when my company had an office out in Thousand Oaks, I traveled to LA fairly regularly. We got a &#8220;travel day&#8221;, so Friday was a free day in LA. Then my whole group would usually stay the weekend and fly out Sunday night. One of the things I loved to do on Friday or Saturday was drive down the coast and get fish tacos. We&#8217;ve gotten a few decent fish tacos in Cleveland, but nothing close to what I remember from the West Coast.<\/p>\n<p>A few weeks ago, I decided to try making some at home. They turned out really well. The ocean perch was a really small filet that needed to be skinned first &#8230; which was a<em> LOT\u00a0<\/em>of\u00a0\u00a0work. The next time, I used a tilapia which came in a larger filet but didn&#8217;t require any prep work. The smaller pieces of fish gave us a crunchier taco, but I think I&#8217;d get the larger pieces and slice them.<\/p>\n<p>Flour Tortillas:<\/p>\n<ul>\n<li>4 cups all purpose flour<\/li>\n<li>1\/2\u00a0teaspoon\u00a0salt<\/li>\n<li>2 teaspoons\u00a0baking powder<\/li>\n<li>2 tablespoons liquid vegetable oil<\/li>\n<li>1-1\/2 cups<\/li>\n<li>Zest of one or two limes<\/li>\n<\/ul>\n<p>Mix all of the dry ingredients (not the lime zest) in a bowl. Measure water in a measuring cup, add in the oil and zest, and mix well to break up the zest. Pour the water into the dry ingredients and mix to combine into a dough. Knead the dough for a few minutes. Cover with clingfilm and let set for at least an hour.<\/p>\n<p>Grab a ball of dough and roll it with a pin &#8212; we roll them quite thick (1\/8&#8243; to\u00a01\/3&#8243;) and have something more like a flatbread than a traditional tortilla. I cook them on an electric griddle\/grill at 350 degrees F for about three minutes, flip and cook for another two or three minutes (timing is going to depend on how thickly the tortillas are rolled).<\/p>\n<p>Fish:<\/p>\n<ul>\n<li>1 lb of light\u00a0white fish (we&#8217;ve had ocean perch\u00a0and\u00a0tilapia)<\/li>\n<li>1\/4 cup vegetable oil<\/li>\n<li>Juice and zest of one lime<\/li>\n<li>1 teaspoon ancho chili powder<\/li>\n<\/ul>\n<p>Mix the oil, lime juice, zest, and ancho powder.\u00a0Place fish in a low baking dish, pour marinade over fish, cover with clingfilm and refrigerate for\u00a0twenty minutes.\u00a0For grilled fish tacos, grill\u00a0or saute the fish at this point.<\/p>\n<p>Fish Breading:<\/p>\n<ul>\n<li>Combine zest of one or two limes with bread crumbs in a bowl (add some of the chili powder if you want a spicier completed dish)<\/li>\n<li>Combine all purpose flour, salt, and pepper in a second bowl<\/li>\n<li>Combine two eggs and a little milk in a third bowl<\/li>\n<\/ul>\n<p>To bread fish,\u00a0dip it in the egg mixture, then dredge in flour. Shake off, dip in egg mixture again, then dip in bread crumbs. Pan fry in a good bit of oil, place on paper towels to absorb some of the oil.<\/p>\n<p>&nbsp;<\/p>\n<p>To serve, take a warm tortilla \/ flat bread. Place fish onto\u00a0tortilla and top with broccoli slaw, shredded cabbage, or mixed greens with diced tomatoes and onions.\u00a0My broccoli and\u00a0cabbage slaws are\u00a0usually Mark Bittman&#8217;s <a href=\"http:\/\/markbittman.com\/spicy-no-mayo-coleslaw\/\">spicy slaw sauce<\/a>\u00a0which has no mayo. Sometimes,\u00a0though, I&#8217;ll do a creamy sauce of Greek yogurt, lime\u00a0juice, and\u00a0celery seed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>More than a decade ago, when my company had an office out in Thousand Oaks, I traveled to LA fairly regularly. We got a &#8220;travel day&#8221;, so Friday was a free day in LA. Then my whole group would usually stay the weekend and fly out Sunday night. One of the things I loved to &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,15],"tags":[21,46],"class_list":["post-320","post","type-post","status-publish","format-standard","hentry","category-cooking","category-food","tag-cooking-2","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=320"}],"version-history":[{"count":4,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/320\/revisions"}],"predecessor-version":[{"id":324,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/320\/revisions\/324"}],"wp:attachment":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}