Easy Fish Tacos

Fish tacos are easy to pull off and not a lot of midwest people have tried them so you can impress yourself or someone else.

The downside of living in the midwest, fresh fish is either hard to find or really expensive.  Since I'm budget conscious, I go with frozen swai fillets.  Swai is a Vietnamese raised fish that is similar to tilapia but way cheaper.

Here's a trick if you are worried about fish tasting fishy.  After you have thawed out the fish put them in a 9x13.  Mix together about a 1/4 cup of lemon juice with 2 cups of water and pour that over the fish fillets.

Don't leave the fillets in the lemon water longer than 30 minutes because the lemon juice will eventually start to cook the fish.

Meanwhile, let's make some super easy slaw that I like to put on top of my fish tacos.  You need:

Mayo, white vinegar, salt, pepper, sugar, carrots, green onions, and head of cabbage.








Depending on how many your feeding, you probably won't need more than a half of the cabbage.


With cabbage, you want to cut out the core or you're going to be chewing a lot.

Turn the half a cabbage cut side down and slice at that bad boy to make long strips.

Now turn the cutting surface and cut across the strips, chopping the cabbage.

Next you want to cut the green onions.  Take three onions and chop them starting from the green end down to where the green stops.

After you have cut the onions, grab the carrots, peel them, and then take them to a gratter.

Now there is where we are going to work on your culinary skills.  Remember, the goal is to cook to the taste to you like.  The other thing to remember is that you can always add but you can never take away.

I'm going to give you the base for the dressing of the slaw but then you make it your own.  Mix 2 spoonfuls of mayo, 2 tablespoons of vinegar, 2 tablespoons of sugar, pinch of salt, and a pinch of pepper.  Mix that all together and taste.  If it's not sweet enough, add sugar.  If it doesn't have enough bite, add vinegar.  If it's not creamy enough, add mayo.

Once you have reached the taste you like add the carrots, green onions, cabbage, and mix.

Put the slaw in the fridge and plug in your Foreman Grill, or light the coals for your charcoal grill, or start your gas grill; whatever your choice for cooking.  You could even cook the fish in a frying pan with a little oil if you'd like.

Take the Swai fillets out of the lemon water and place them on a cookie sheet.  Pat them dry with a paper towel.  I use a real simple season for the fillets of salt, pepper, and Mrs Dash Chipotle seasoning.

Season both sides with all three seasonings.

Let me say this now, if you are looking for perfectly grilled fish go ahead and don't even try.  If you oiled your grilling surface, fish should lift from the grill when it's ready.  If you try to force it, you're fish is probably going to stick on the grill.  However, you are eventually going to shred this and hide it in a taco.  So relax.

As a side I decided to grill some pineapple as well.  Grilled limes are also a great addition to your tacos when you squeeze the juice directly on top of the fish meat once you have them in your preferred taco shell (corn, flour, or pre-made taco shells).

To the Grill!

Okay, the hard work is done.







Now dress your taco however you like!  I like to put the fish in first,

then I squeeze lime on the fish, sprinkle some cilantro on the fish, add a few strips of red onion, and a little bit of salsa.  I topped it all off with the coleslaw.

So there ya go.  Fish tacos to feed yourself or yourself and some others.  I suggest some corn on the cob or maybe some chips and guacamole on the side.


Shrimp Po' Boys

So here's a quick recipe for those of you who are cooking and single. Today's recipe is Shrimp Po'boys.

Buy a bag of  frozen, raw, cleaned, and peeled shrimp.  Thaw out as much shrimp as you would need to make a sandwich, this is up to you. Frozen shrimp is a great purchase when you are cooking for one because you can quickly thaw it out without much hassle (Say, in case you forgot to pull anything out before you left for work in the morning).  To thaw, just put the shrimp in a strainer and run cold water over it for a minute or two until thawed.

Biggest mistake people make when cooking is failing to season well, most inexperienced cooks under-season.  I don't cook anything with measurements, I just cook by taste.  Key to remember in cooking is that you can always add but you can never take away! Here is what you will need for making a dry rub for the shrimp: Garlic Powder, Onion Powder, Chili Powder, Paprika, Salt, Pepper, and a dash of Cayenne Pepper.  If the thought of not using measurements makes you nervous, do about a teaspoon of each of these except the cayenne, it just needs a little sprinkle of Cayenne.  Mix all of these together with your fingers to break up any lumps.

If you have a barbecue grill, I like to put two skewers through the shrimp so that they are easy to turn.  If you have Forman grill, life is really easy, you can just throw the shrimp in and close the lid.  If you have neither, add about a tablespoon of your choice of oil in a skillet and heat it to medium heat. If you are using an outdoor grill, make sure you skewer the shrimp, then season on both sides.  If you are using a foreman or skillet, put the shrimp in a bowl and just start seasoning and stirring, until everything is covered well.

When cooking shrimp you are looking for two things:

  1. The shrimp should be a light pink color.
  2. If you squeeze the shrimp between your pointer finger and thumb it should be firm.

Remove the shrimp from skewers and serve on any bread you like with your choice of vegetables; I prefer lettuce and red onions on a toasted sandwich roll.  You can also use tartar sauce or mayonnaise if you like.

I like to add a chipotle aioli to mine.  I make my chipotle aioli with two tablespoons of mayonaise, a tablespoon of adobo sauce (the sauce inside a can of chipotles), and some garlic powder, salt, and pepper.

This is a super quick recipe for the single person who wants an easy, great tasting meal.