Just as their beef counter part this amazingly delicious hybrid Mexican food can be made at home and will taste just as good as when you dine out. You will get a thousand different answers when asking the question of how to make fish tacos. Especially in the state of Texas, everyone has his or her own special fish taco recipe. The most common variety is made with an inexpensive fish fillet called Tilapia. The fish itself does not have a lot of flavor, but by the time you add all your herbs and spices it will take on a whole new dimension that will have them coming back for seconds and thirds.
Fish tacos normally are normally made in a skillet searing the fish and infusing the spices into the meat. Some people prefer to cook them out on the barbeque grill for a woodsy smoked taste using mesquite. It takes about ten minutes or less to cook most seafood. A good rule to remember is 411 (four, one, one) like dialing information directory assistance. In this case, it stands for four hundred degrees, for ten minutes, for every inch of thickness. Normally fish is completely cooked when there are no translucent areas showing on the surface, and is solid white and flakes easily with a fork. If the edges start to crack then it will dried and or over done.
As far as seasoning, you can go simple with a pinch of cayenne pepper, black pepper, salt, and a little cumin. Mix it all together coat the fillets in freshly squeeze lemon or lime juice and rub the seasoned mixture liberally over the fish. Grill or pan fry and serve with angel hair cabbage, some remoulade, and sautéed onions and sweet peppers. You can use any type of tortilla you like, but the hard or crunchy corn taco shells make a great contrast to the soft contents of the taco.