Fish Tacos

I am so tired. This week was really busy, and exhausting. So I need to reward myself with authentic Mexican food.

As you know, I fell in love with Mexican food when I lived in California. Fish tacos are pretty much the best thing I ever tasted. Since I haven't had any good ones since I moved to Germany, I decided to take matters into my own hands, and made my own fish tacos at home. I am telling you, they turned out so yummy. Here's the recipe:

For the homemade hard taco shells:

2 cups whole wheat flour

½ tsp salt

1 Tbsp butter

1 tsp baking powder

A bit less than 1 cup water

Canola oil for frying

For the fish, and the marinade:

570 g (20,1 oz) Kabeljau

3 tsp paprika powder

½ tsp cumin

1 tsp salt

1 tsp brown sugar 

2/3 cup onion, minced

2 tsp garlic, minced

2 tsp fresh chili pepper, minced

4 Tbsp canola oil

Additional oil for frying

For the salsa:

500 g (17,6 oz) cherry tomatoes, small dice

Fresh chili pepper, minced, to taste

1 ½ Tbsp cilantro, finely chopped

Fresh lemon juice, to taste

1/2 onion, minced

1 tsp garlic, minced

3 ½ Tbsp olive oil

Salt, to taste

Remaining stuff:

Avocado slices

Fresh white cabbage, finely sliced

Lettuce, finely sliced

First, prepare the taco shells. Combine all the dry ingredients. Now add small chunks of butter, and mix until everything becomes slightly crumbly. Add the water, and knead with your hands until a nice dough has formed. Then form little balls, and with a rolling pin flatten them into very thin disks.

Add oil to your pan (about 2 cm high). Heat the oil, and once it's hot place one disk after another into the hot fat, and fry until both sides are golden brown. Then place each fried disk on your rolling pin or a bottle so that you end up with your desired taco shell form. Ok, these are done now.

Wash the fish and pat it dry. Then prepare the fish rub by adding all the ingredients to a bowl. Stir until a smooth, thick paste develops. I suggest using an immersion blender, because using a regular blender results in a lot of the rub getting stuck in the bottom corners of the blender.

Cover the fish with the rub you just prepared, and place it into a pan with hot vegetable oil. Use enough oil so the bottom of the pan is coated. Fry the fish on each side until it is cooked through. Do not over cook your fish or it will get dry. Then set it aside. Prepare the salsa, and slice the avocado, and the cabbage. All done. Have fun filling your taco shells.