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Tacos de Pescado by FutureChefHaku Tacos de Pescado by FutureChefHaku
Had five tilapia fillets that I thinly sliced after cutting them in half lengthwise into, basically, strips; salted them and set them off to the side. Got two cups of Bisquick flour, an egg, garlic salt, pepper, a whole lime juiced, cumin powder, and about a cup and a half of carbonated water (thank you Sodastream!), whisked it together, added the fish, and fried it in batches. Heated up some corn tortillas and chopped up veggies and stuff; had some diced romaine that I basically julienned, a small carrot, peeled, cut in half, thinly sliced on the bias, same feel with a cucumber, quartered a radish and thinly sliced it, then thinly sliced some red onion; also sliced up half an avocado. Had some crema Mexicana (Mexican-styled cream cheese), but I diluted it a bit with milk and added salt and pepper.
Anyway, basic cooked pinto beans on a corn tortilla, fried fish to the side (3-5 pieces of fish per taco), veggies arranged next to the fish, cream, salsa, and cotija cheese on top.
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MaestroTomberi Featured By Owner Sep 18, 2012   Digital Artist
Aquí si veo una buena combinación del pescado con la crema. Además las veduras redondean muy bien el conjunto. También me gusta este particular rebozado.
FutureChefHaku Featured By Owner Sep 18, 2012  Hobbyist General Artist
La mayoria de la gente prefiere usar repollo en los tacos de pezcado, pero no me gusta tanto el repollo crudo. Prefiero usar lechugas. Aunque despues me critiquen; me da igual, no puedo alterar mis gustos solo porque hay gente que no aprueben de ellos.
MaestroTomberi Featured By Owner Sep 18, 2012   Digital Artist
Me parece bien y justo. A mi me va bien con ambos, aunque yo creo que mucha gente prefiere el repollo por su crujiente textura.
FutureChefHaku Featured By Owner Sep 18, 2012  Hobbyist General Artist
Supongo que si.
gott--ist--tot Featured By Owner Aug 15, 2012  Hobbyist Digital Artist
Fish tacos are amazing. These looks so delicious... Tilapia is some of my favorite.
FutureChefHaku Featured By Owner Aug 15, 2012  Hobbyist General Artist
Haha! Thanks.
I like younger tilapia. For some reason, when it gets older, it starts tasting weird. It has like... a mouldy aftertaste. I blame it on the fact that they have really large veins when they get older, but I wouldn't know. It's such a mild-tasting fish, though, otherwise. It really lends itself to being cooked in a variety of ways really well.

Useless fact of the day time!
Tilapia is originally from Africa. I think.
Mexicans eat a lot of tilapia because some people released a lot of tilapia onto various waterways in Mexico for farming... and they escaped. There are literally canals that are something like three feet deep, five feet across, full of tilapia. Like Portland coffeehouses are full of hipsters.
gott--ist--tot Featured By Owner Aug 16, 2012  Hobbyist Digital Artist
I learned something about Tilapia today. I'm going to brag to my father about it. Make sure I sound pretentious while doing it.

Moldy aftertaste? Andrew Zimmerman would appreciate that.
FutureChefHaku Featured By Owner Aug 16, 2012  Hobbyist General Artist
Yes! Do it! XD
in all seriousness, he might appreciate it. The pretentious attitude, I mean. Chefs are weird.

I think it's too tame a flavor for him, but I do agree he'd prefer them to the smaller, younger, variety.
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Submitted on
July 16, 2012
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Date Taken
Jul 16, 2012, 8:14:16 PM