How to cook cubed fish for a fish taco (tortilla)

  • How to cook cubed fish for a fish taco (tortilla) JSideris

    Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon in stock, I'm going to make it with salmon instead of halibut). I'd rather not grind the fish - ground fish does not sound like something that's too interesting to eat. So, I was thinking I'll just cut the fish into cubes, and fry them up, then throw the cooked cubes into a tortilla, roll up with some sauce, and serve (to myself). If it turns out good it would be a great recipe to share with friends and family.

    However this is not something I've done before. I know fish breaks apart quite easily when cut into small bits, so is it even possible to preserve "fish-cubes" in a frying pan or will all the little cubes break into a flaky mess? Or, maybe it would be better to cook the whole fish first and then dice it afterwards?

    If anyone has any advice or suggestions on how to create awesome fish-cubes (or just any general advice about how to prepare a salmon for a fish taco) please let me know.

  • Don't cut it up before cooking, do it after cooking. This is a common issue with many Mexican style recipes

    Coat the fish with your spice mix, and cook as desired. When done, cut into cubes/chunks or flake onto your tortilla

    Usually thinner fillets work best for this style in regards to surface area exposed to spices etc

    Do the same for beef tortilla, spice and cook a steak, then slice it up thin and add it to your tortilla

fish cutting tortilla cubes
Related questions and answers
  • how long it will keep, and I don't want to eat it all on crackers. So, I figured I'd make either salmon patties or salmon dip, and, not being completely decided, I picked up ingredients for both. When I returned home, I realized I only have one egg, not enough to make salmon patties; but now I'm leaning toward the patties, as I'm starting to get pretty hungry and the dip seems like more...So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday and tried a bit of the salmon on saltines

  • I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I wanted to make some salmon pasta so I prepared a white sauce (with onion,garlic,flower,water,button,milk,wine,herbs,etc), half cooked the salmon in the microwave then cut off the silver bit, cut it into chunks and chucked the chunks into the sauce to cook for a while. Is this ok or should I make sure the salmon is completely cooked before adding it to the sauce?

  • I intend to cook some salmon fish over this weekend so that I can treat my friends and relatives. However, I saw this article -, it mention about the hidden danger of uncooked salmon. So, my question is how should I cook my salmon such that it is cooked properly? (in other words, how can I identify that my salmon... showing salmon fish that is not cooked properly and showing sign of rawness inside the cooked fish when cut into half. Just some illustrations as follows: I don't want my salmon fish

  • never hiked for more than 3 days before and I'm at a loss on how to plan to feed the both of us for that length of time. Whatever I bring needs to be low on weight/space taken up, and yet be high in energy and nutritional content. And preferably so that I can use the same ingredients for different meals. I don't want to bring something that I'm only going to use once. I hope this is on topic here, because I would really need advice on what to eat, how to plan a menu/eating plan, how to make the food taste good with limited resources/time.

  • cut it up in cubes and put it in the soup(because, protein!). So is it a different kind of chicken, or just old chicken (I know the meat of old cows becomes leathery). Is it safe to eat the meat? ...How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones of boneless chicken I cook. Today I got a chicken specifically for soup, whose packing said "ideal for broth". So I broke its bones and put the entire thing to boil for an hour. Now my normal chicken's flesh just fells apart after boiling

  • the options that I've disregarded, yet I don't even have a clue where to start at all! I am hoping to hear some good advice on how to select an oven to fit this criteria. -edit- I start doing some more... in the microwave part, so the quality of the microwave is not essential assuming one is in the machine. I am willing to spend some money on it because I use the oven every day. (Note: The owner... this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which

  • I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks. I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture. For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre

  • a related gardening question here, it seems to be a fungus from the field.) I need to cut them up, remove the rotting parts, and do something with the good parts right now, otherwise they will be lost. I know no pumpkin-lovers to give them away to, so I would like to continue to store them somehow. I have the possibility of putting them into cold storage at about 7°C (ca. 44°F). However, I fear.... Is there anything I can do with the good pieces that lasts a long time either in cold storage, or (ideally) at room temperature? I'm open to everything, any kind of processing into whatever. One thing I thought

  • When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as drizzling the oil into the acid slowly with much stirring. However, last week I decided to try to make a vinaigrette using some aged balsamic vinegar that I just bought. I've used aged balsamic..., it didn't break the emulsion. (I ended up saving it as a sauce for chicken, since I don't like thick salad dressing.) Why did this emulsify so well? Could there have been something about that vinegar

Data information