The Fish Tacos I created when I found out that Diva had DRUNK THE ENTIRE BOTTLE OF LIME JUICE I WAS GOING TO USE FOR DINNER.
That. Child. Is. Driving. Me. Crazy.
Fortunately, this forced a variation of fish tacos that turned out better than my last try, so here it is:
- leftover fried fish (I had plaice, which is related to flounder. Any mild white fish should work.)
- lime marmalade
- one can corn (not creamed)
- one can black beans
- one red onion
- fajita seasoning
- tortilla chips, cilantro, and sour cream for serving
1. Pat any grease off the fried fish with a paper towel and chop small. Mix in cans of corn and beans (both drained). Depending on how much fish you started with, mince the red onion and add enough to taste. Make sure you break up the onions as you add them. Sprinkle on fajita seasoning (I use Penzey’s.). (This could be even better with fresh corn and/or heirloom speckled beans.)
2. Put about half a cup of lime marmalade (I had Dundee’s Key Lime Marmalade from the grocery store) in a microwavable bowl and heat until liquified (probably a minute or two). Again, depending on how much you like the lime/sugar flavor of the marmalade and how much fish you started with (and how much you like or dislike the taste of fish!), you may want to use more. Pour liquid marmalade over the fish mixture and toss gently.
3. Let sit for about half an hour for flavors to meld. Serve in a bowl with a dollop of sour cream, sprinkle with cilantro shreds, and offer lime tortilla chips on the side, or stuff tacos with the mixture.