Crispy Rolled Fish Tacos
Here is a fun recipe the whole family will love. My boys were standing around the stove waiting to get some! Serve these with your favorite dipping sauce, sour cream, salsa or guacamole.
1 tablespoon canola oil
1/2 sweet onion, diced
2 cloves garlic, chopped
2 jalapenos, finely diced
1 teaspoon cumin, toasted and ground
2 medium tomatoes, diced
1 pound white fish of choice (I used cod) cut into 1/2 inch pieces
salt and pepper to taste
2 scallion, chopped
12 (4 inch diameter) corn tortillas
oil for frying
Heat the canola oil in a pan over medium heat. Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, jalapenos and cumin and saute until fragrant, about a minute.
Add the tomatoes and simmer until the liquid thickens, about 2-3 minutes.
Add the fish and cook for about 5 minutes more, or until the fish is cooked through.
Remove from heat, season with salt and mix in the scallion.
Heat the oil in a pan to 350F/180C-375F/190C.
Dip the tortillas in the oil two at a time until soft, about 10 seconds, and place them in a stack on paper towels.
Place 3 tablespoons of the fish mixture on each tortilla, tightly roll it up and skewer with a toothpick to keep sealed.
Fry in the oil until golden brown on both sides, about 1 1/2 minutes per side