Summer Dreamin’: Fish Tacos

fish taco_a_little_yumminess

It has been cold and rainy and I am wishing for the sun and strangely enough something I never make at home – fish tacos.  Forgive the “unseasonal” recipe, but I am envisioning a beach vacation with some beers and fish tacos.  Inspired by a recipe that I recently came across in a Williams-Sonoma cookbook, I improvised and made our very own (and first) fish taco dinner.

I pan-fried the cut-up Tilapia fillets in our BBQ spice mix (we have vast quantities of it lying around for when we make peel-and-eat shrimp).  You can use a simple mixture of cumin and paprika and perhaps, just salt and pepper for the kids with some cumin thrown in.

It was a fairly simple meal to put together.  I made the crema is a jiffy using my mini food processor and the salsa took about 10 minutes due to the chopping.  I made them in the morning, before starting work and right before dinner quickly pan-fried the fish and mini peppers.  The cabbage, I bought pre-shredded and dressed quickly with vinegar, salt and pepper.  Though the dish has several components, it is a quick an easy recipe for dinner if you break up the prep. and do some work ahead of time.

Not quite what I was dreaming of, since the weather was uncooperative, but a yummy dinner that everyone enjoyed and at least satisfied a surprising craving.  Lovely with a glass of cold beer.

Salsa Cruda from The Williams Sonoma Cookbook

salsa cruda

This is a classic Mexican salsa, whose name means “raw sauce”, is a cinch to put together.  To make salsa combine 2 tomatoes, cut into 1/4 inch dice; 1/3 cup finely diced red onion, 1/3 cup chopped fresh cilantro; 1/4 to 1/2 jalapeno chilli, seeded and minced (can omit); 1 tbsp fresh lime juice; and I tsp rice wine vinegar in a small bowl.  Season with salt to taste.  Set aside and let the flavors develop.  Worth making your own even though it takes a little bit of time.

Avocado Crema from Chow

avocado crema

Delightfully easy and delicious on fish tacos (or any kind of taco for that matter) and great for dipping chips in. 🙂


  • 1 medium avocado, cut in half lengthwise, peel and pit removed
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup sour cream
  • 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
  • 1/2 teaspoon kosher salt


  1. Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
  2. Transfer the crema to a small bowl. If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours.

One thought on “Summer Dreamin’: Fish Tacos

  1. Pingback: Sunshine on Your Table: Our Favorite Jamaican Jerk Chicken | A Little Yumminess

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