When Kerry and I first met, there wasn’t anything I wouldn’t stuff into a tortilla and call it dinner. Flour tortillas are by far one of my favorite vehicles to get food into my mouth. Years have gone by, and now my tastes are a little more refined. The contents of that little flat bread should be unique, discernible, and packed with flavor.
I love fish tacos, but they are not all created equally. There are so many different ways to prepare the fish: grilled, deep fried, baked, even ground. Yeah, I had ground fish tacos once and they were horrible. Take my advice and don’t try them! For this recipe I used cornstarch to coat the fish. That allowed the nuggets to get crisp and golden, without feeling completely battered and fried. This fish taco recipe is my favorite way to serve it up in a tortilla.
I’ve also come up with a technique for making the tortilla stretchy and pliable, similar to our local burrito chains. Check it out in the “Tip Time” section below.