• Thursday , 17 August 2017
Cinco de Mayo Tacos

Cinco de Mayo Tacos

We recently ate at a Mexican restaurant in our neighborhood, their fish tacos so good and so simple that it was definitely worth going back to. However, a plate of 3 small fish tacos costs about $12.00! Dining out is expensive and we try to keep it to a minimum so I thought it would be a great idea to make the dish at home.

The time came when I was craving for fish tacos again, and luckily, we happened to have two pieces of frozen catfish filets in the freezer. You know the food items in your freezer where the portions are too small to make a meal with? While taking out the catfish filets to thaw, I saw a bag of pork strips that I had prepped and set aside to use for stir-fried vegetables. Woot! This is going to be the best dinner ever! Since Cinco de Mayo is right around the corner, I thought to share this Mexican inspired recipe. Enjoy!

Cinco de Mayo Tacos

Cinco de Mayo Tacos

Cinco de Mayo Tacos

Cinco de Mayo Tacos

Cinco de Mayo Tacos

Ingredients for the Tacos:
Corn Tortillas
1 lb pork loin cut into strips
2 large catfish filets cut into strips
1 cup Farofa or seasoned breading
2-3 tbps oil
salt and pepper

Ingredients for the Dressing:
1/2 cup sour cream
1/2 cup Mayonnaise

Instructions for Tortilla and Filling:
1. Stack 6-8 tortillas and wrap in foil, heat in 350 degree oven for 3-5 minutes
2. Season catfish and pork lightly with salt and pepper
3. Coat catfish and pork with Farofa or seasoned breading
4. In a skillet or frying pan, heat oil on medium low heat
5. Carefully fry breaded pork strips until brown and cooked thoroughly, set aside
6. Carefully fry breaded catfish strips until brown and cooked thoroughly, set aside

Instructions for Dressing:
1. Mix Sour Cream and Mayonnaise well, season as desired

Making the Tacos:
1. Take a heated Corn Tortilla and place on a plate
2. Spread about a spoonful of dressing evenly
3. Top with fried and seasoned catfish or pork and Pickled Cabbage Slaw (recipe here)
4. Top with fresh Cilantro and freshly squeezed Lime

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One Comment

  1. Betsy S Hastey
    May 7, 2016 at 1:59 AM Reply

    thank you so much for the recipe, will definitely make these.

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