Not so tacky tacos

As I’ve mentioned before I love tacos and one of my best friends do to. So when she turned 25 a couple of years ago, she had a “tacky taco party”. It was a costume party and I went for the tacky style. I went all in on bad taste, but the rest of the guest did the whole mexican thing.. Yup, people just figured I hadn’t dressed up at all and that the jersey shore thing was my usual style..

I don’t know if it’s just a swedish tradition or not, but here people love to eat tacos on Fridays (on thursdays we eat peasoup but that’s a whole other story). Anyways so Friday night is taco night and these ones are with fish and pickled onions, yum.

Fish tacos

3-4 fish fillets

½ flour

1 egg

½ cup panko breadcrumbs

About 1-2 cups canola, peanut or sunflower oil (don’t use olive oil)

Salt and freshly ground pepper

Pico de gallo

2 tomatoes, diced

1 package of spring onion, finely sliced

½ bunch coriander, roughly chopped

1-2 cm green chili, finely chopped

1 lime, the juice

Olive oil

Salt and freshly ground pepper

Pickled red onion

1 red onion, finely sliced

¾ cup white vinegar

3 tbsp sugar

1 pinch of salt

To serve:

Lettuce

Sour cream

Lime

Coriander

1. Start with the pickled onion, by mixing the white vinegar, with sugar and salt. Stir until the sugar has dissolved, then add onion and let sit for about 10 minutes or longer.
2. Make the Pico de Gallo by mixing all the ingredients with a dash of olive oil in a serving bowl, and season with salt and pepper.
3. Cut the fish into 1×1 inch pieces.
4. Put flour, panko and egg in three different bowls, beat the egg lightly and season the flour with salt and pepper.
5. Pour the oil into a pot or a pan with high edges, and heat it up to medium to high heat. Be sure to have a lid close and some more oil, if the oil is to hot. (Never mix oil with water!)
6. Dip the fish one by one, first in flour, then egg and last panko. Then gently place it in the hot oil with a slotted spoon. Repeat until the pot or pan is about half full. Fry for about 4-5 minutes until the fish is cooked through. Repeat until all of the fish is cooked. If you feel uncomfortable deep-frying, you can just fry the fish instead.
7. Heat the tortillas. I like to heat them by placing them on the gas burner for a about 30 seconds.
8. Serve the tacos with lettuce, sour cream, pico de gallo, pickled onions and some extra coriander.