A Lenten Fish Fry Taco
Turn the traditional fish fry carryouts into a Southern California treat.
Fish frys are great for an easy Lenten dinner. But week after week, even the most delicious fish can get old.
I look forward to the venerable fish fry season, but then again, I can eat fish most any time and in any way. My family, on the other hand, isn’t so fond of the same dinner every Friday night.
Break out of the ho-hum fish dinner, grab some fried catfish or cod as carry-outs and turn the basic fish fry into a southern California favorite (with a St. Louis flair). A few simple additions from Dierbergs make a great Lenten favorite a bit different.
Corn tortillas are considered more traditional, buy my family prefers flour tortillas. One of the keys to making the basic fish taco a bit different is the use of shredded, bagged angel hair cabbage. Any leaf lettuce works well, also.
I serve the fish tacos with a side of chips and some grilled pineapple slices to round out the meal.
Simple Fish Tacos
- 8 corn or flour fajita sized tortillas
- 1 cup Greek yogurt or sour cream
- 1 envelope taco seasoning mix
- 1 medium tomato, diced
- ¼ cup diced onion
- ½ cup chopped cilantro
- Juice of one lime
- 8 fried fish fillets (catfish or cod)
- 1 small bag shredded or angel hair cabbage
Preheat the oven to 250 degrees. Wrap the stack of tortillas in aluminum foil. Warm the tortillas in the preheated oven for 10 minutes. While the tortillas are warming, mix the yogurt or sour cream with the taco seasoning packet.
Mix the tomato, onion, cilantro and lime juice in a small bowl.
Remove the tortillas. Break fish filet into bite sized pieces and put one each on a tortilla. Top the fish with shredded cabbage, tomato mixture and a spoonful of the yogurt mixture. Serve warm.