Take My Word For It: Fried Fish Tacos & Homemade Guacamole

Since the old camera is in the shop there are no pictures of tonight’s dinner.  But trust me, TRUST me, this one is a good one!  My poor picky C. gave it a 25…out of 10.

It all started Friday night when I picked up some trout at the grocery store.  I was looking through the fish and saw the trout was being marked way down so they could sell it.

And I’m nothing if I ain’t cheap.  I purchased two fillets (.75lbs) for $1.80

But I had no idea what to do with it until a craving for fish tacos hit tonight.  And I had two avocados that were calling my name to be made into guacamole.

And, oh my lord, they were delish.  Here’s my recipe the best I could figure it–I’m kind of ‘a little bit of this, a little bit of that’ cook.

Edit (8.26.10): I made these again {with Mahi-Mahi} and took a couple of pictures.  DELISH!

Fried Trout Tacos with Homemade Guacamole

Note: You don’t have to use only trout.  In fact, I think snapper, tilapia, or catfish would be better!  Any thick fish that could hold up to frying would do just fine.

Tacos

3/4 lb Trout (makes 4 tacos)               1.5 c cornmeal                         1 lime

Veg. Oil                                                       Salt, Pepper, Lemon Pepper, Paprika, Dried Parsley

- Pour 1-1.5″ oil in a Dutch oven or large skillet.  Turn on the heat to med-high.  Stick a thermometer in there.  You’re going to heat it up to 325 degrees.  {This takes 15-20 minutes}

- Cut the trout into 1″ slices.  I remove the skin, but you can leave it on.  Squeeze the lime over the fish.

- In a gallon bag put the cornmeal and dashes of salt, pepper, paprika, dried parsley, and lemon pepper.  I put a lot of lemon pepper personally.  Add the fish and coat thoroughly.  I leave it sitting in the bag while the oil heats up.

- In the mean time make your guacamole and in the last five minutes warm the tortillas in the oven or in a skillet.

- When the oil is at 325 drop the fish in.  Cook for 2-3 minutes.  Serve with warm tortillas, quesadilla shredded cheese, shredded lettuce, sour cream, and guacamole.

Guacamole

2 Avocados                     1 Tomato                      1 Bunch of Small Green Onions

1 Jalapeno                      1 Lime                            Cilantro

Salt

- Peel and mash the avocados.  I use a large meat serving fork, but you could also use the bottom of a glass.

- Add the chopped tomato {I leave half the seeds}.

- Add the green onion, finely chopped.

- Add the diced Jalapeno {I’m a weenie and don’t use the seeds}.

- Squeeze the lime over the top.  Mix it all together.

- Add salt to taste.

Try not to eat it all before the tacos are ready if you can!

From July’s Forgotten Picture Files

One morning Mother and I took MM to Target while my car was getting fixed.  She found this Rainbow Brite necklace in the $1 bin and was in love.  She wore it around all day and kept looking at herself in the mirror.

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