Curried Fish Tacos | Nik Snacks ~ Nik Snacks

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On 8:57 PM by Nikki @ NikSnacks in , , , , , , , , ,    2 comments
Today I'm bringing you Curried Fish Tacos. I originally made a version of these for a private cooking class back in February, but honestly: I like these better.

I made my own curry powder to season flaky Atlantic cod topped with a fresh grated carrot salad tossed with Nielsen-Massey lemon extract and garnished with cilantro leaves, all wrapped in a double layer of warmed corn tortillas.

I'm totally into curried things. Curried tuna is my number one favorite followed closely by curried chicken salad with celery and dried cranberries. I tend to have business meetings and luncheons in places that serve those type of salads alongside quiche and brothy soups and gallons of sweet iced tea. When I'm done dabbing the corners off my mouth with the napkin (actually, it’s more like wiping the sweat off my face), I find the closest beer hall and let my hair down. And that's what these tacos are: me letting my hair down!

Why tacos? Why brunch?
I love tacos. Why not? They're very easy to assemble and do not require advanced planning. No overnight marinade, no pretense, no fuss. You can even set up a taco bar and have your family, friends and guests make their own. Want some avocado? Don't want cilantro? Need a bit of scrambled egg? Make it happen.

Make it happen and scroll down a bit to see what my talented friends are making for #BrunchWeek, too. Let us help you make plans for brunch this weekend!

Curried Fish Tacos 
Yield: 4 tacos

1/3 lb firm-fleshed white fish fillet (ie cod, halibut)
Salt and pepper
1 ½ Tablespoons curry powder
2 small carrot, grated
1/4 tsp lemon extract
1/2 cup cilantro leaves
1 Tablespoon olive oil
8 (5-inch) corn tortillas

1. Gently dry fish with paper towels.
2. Sprinkle curry powder over both sides of fish fillet; season with salt and pepper.
3. Heat oil in a sauté pan over medium-high heat. Place fish in the pan and cook until golden brown, 5 to 7 minutes. Carefully turn fish over halfway through and cook until fish flakes easily with a fork. Set aside.
4. Combine grated carrot and lemon extract in a small bowl; Season with salt and pepper.
5. Flake fish into chunks and distribute evenly among tortillas. Top each with carrot salad and garnish with cilantro leaves; Serve.

TIP Warm tortillas in the microwave for 10-15 seconds before using to make them malleable

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.


A Day in the Life on the Farm said...

I'm totally impressed that you made your own curry powder and very bummed you didn't share it. I am posting your recipe to our Fish Friday Foodies facebook page. Thanks.

Jason said...

These look great! All they need is a proper taco holder.