Curried Fish Tacos | Nik Snacks
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 I originally made a version of these for a private cooking class back in February, but honestly: I like these better.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!
BrunchWeek Beverages:
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.
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
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.
Ingredients
- 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
Instructions
- Gently dry fish with paper towels.
- Sprinkle curry powder over both sides of fish fillet; season with salt and pepper.
- 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.
- Combine grated carrot and lemon extract in a small bowl; Season with salt and pepper.
- Flake fish into chunks and distribute evenly among tortillas. Top each with carrot salad and garnish with cilantro leaves; Serve.
Notes:
TIP: Warm tortillas in the microwave for 10-15 seconds before using to make them malleable
Calories
275.02Fat (grams)
6.14Sat. Fat (grams)
1.00Carbs (grams)
24.75Fiber (grams)
5.01Net carbs
19.74Sugar (grams)
1.33Protein (grams)
30.19Sodium (milligrams)
239.16Cholesterol (grams)
106.59Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
BrunchWeek Beverages:
- Aperol Cocktails by Jane's Adventures in Dinner
- Grapefruit Rosemary Mocktails by Sweet Beginnings
- Teh Tarik (Malaysian Pulled Tea) by Tara's Multicultural Table
- Homemade Crumpets by A Kitchen Hoor's Adventures
- Apple Cinnamon Scones with Salted Caramel Drizzle by Family Around the Table
- Cannoli French Toast by Cooking In Stilettos
- Cinnamon Cobblestone Bread by My Catholic Kitchen
- Orange Popvers by The Chef Next Door
- Pretzel Bagels with Roasted Jalapeno Cream Cheese by The Texan New Yorker
- Strawberries and Cream Sweet Rolls by The Redhead Baker
- Apple Fritters by The Suburban Soapbox
- Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections
- Caramelized onion, Bacon, and Cheddar Egg Tart by Hezzi-D's Books and Cooks
- Breakfast Quesadillas with Bacon and Cheesy Eggs by Casa de Crews
- Chorizo Egg Breakfast Skillet by Brunch-n-Bites
- Crab Souffle by A Day in the LIfe on the Farm
- Picante Omlette Pie by Feeding Big and more
- Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole by Rants From My Crazy Kitchen
- Curried Fish Tacos by Nik Snacks
- Ham and Mushroom Strata by That Skinny Chick Can Bake
- Mini Croque Monsieurs by Making Miracles
- Roman Breakfast Sandwich by Palatable Pastime
- Strawberry Chicken Salad by The Barbee Housewife
- Spiced Marinated Lamb Lollipops by Culinary Adventures with Camilla
- Gluten Free Citrus Pastries by Gluten Free Crumbley
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.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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.
ReplyDeleteThese look great! All they need is a proper taco holder.
ReplyDelete