Phish Tacos

You are what you eat.

Your food is what IT EATS. In other words, you food is only as good as the ingredients you use.

It is far too often that good cook will end up creating an underwhelming dish because they use mediocre ingredients.

My tacos are only as strong as my weakest tomato.

The lesson of this post is simple: put in yummy and yummy will come out.


Jacqueline took some great pictures of this cook. Especially great were the close up shots she got of some of my ingredients.

Tomato....

Spinach...

shredded carrots... yes, carrots.

I wouldn't normally add carrots, but I was low on other veggies and it actually turned out well.



The thing about fish tacos is.....

chop up all ur veggies... tomato spinach and shred the carrots.

You want the veggies raw because....

Cut the fish, talapia or mahi mahi works best, in 1-2 in chuncks.

It tastes best if you balance the savory soft fish with crunchy refreshing veggies on top...

season the fish with Mexican things... cayenne, LOTS OF LIME, pepper, salt, and whatever you enjoy.

Also... your cheese should be raw but crumbled. Use queso blanco for this. Find it anywhere like HEB.

Thats Brian. He is from Venezuela. Crumble that queso, Brian. Crumble it.

Throw that fish on the grill. Cool it on low for about 15 - 20 minutes. The idea is for it to be juicy. This is accomplished by cooking in large chunks and cooking slowly. 

Just before you put that pan on that fire, make a fish face.

Its good luck... in some countries. 

Make sure to heat up your tortillas on a nice skillet. 

Jacqueline came up with a great sauce while we made the fish. Its about 4/5 ranch dressing and 1/5 sri'racha. Just throw it in a bowl and whip up with a fork.

Now the eating time is upon you...

Stack in order of tortilla, fish, sauce, veggies, cheese. In case that wasn't obvvs.

BOOM. PHISH TACOS.

BOOM.