Fish-Stick Tacos

Mexican Entree

FISH-STICK TACOS

INGREDIENTS

9 small fish sticks
1/2 medium onion
1 garlic clove
1/2 teaspoon cumin
1/2 teaspoon Seafood MagicTM spice
2 tablespoons butter
grated four Mexican cheeses
3 taco shells
1/2 cup lettuce
salsa is optional

PREPARATION

Mince the onion and garlic in a food processor. Melt butter in sauce pan. Add onion, garlic, cumin and fish spice. Cook on medium until tender. Be sure to throughly blend in the spices. Stir frequently enough to avoid burning.

Cook the fish sticks as directed on its package. Note that many large ovens take a longer time to cook than directed while smoke billowing out of your toaster oven will forcefully suggest that it cooks food somewhat faster than you expect. Fish sticks can go past your desired level of crispiness to cinders faster than kids unwrap presents on Christmas, so check on them often. In fact, it’s always a good idea to cook in an oven with a window. (Ugh. It sounds as if I want to you cook yourself in an oven. Or cook with a window. I meant to say, “… to cook your food in an oven that has a window.” For heavens sake.)

Put three fish sticks in taco shell. Top with desired amount of onion/garlic/spices mix, grated cheeses, and lettuce. Add salsa.

TIDBITS

1) My grandmother came from Sonora, Mexico, an inland province. I never even heard of fish tacos until a few decades ago. I suspect my grandparents and parents were trying to shelter me from something.

2) Don’t be tempted to pick those fish sticks off the searing-hot cooking tray with your fingers. You’ll only make that mistake once.

3) Fish sticks were supposed to have been made out of herring, but people preferred the blander cod.

4) Fish sticks are a popular item on children’s menus.

5) So are macaroni and corn. Fish sticks, macaroni, and corn comprise Kid CuisinesTM Deep Sea Adventure Fish Stick MealTM. Give your kids this when you and your spouse wish to go out on a dinner date. You’ll feel good about yourself knowing that you gave them a restaurant kids’ meal at a fraction of the cost.

6) Fish sticks were first called, “fish fingers.” “Fish sticks” makes more sense. But then again, “chicken sticks” makes more sense than “chicken tenders.”

7) According to the Codex Standard For Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter,

“Codex Stan 166 – 1989

“2.1.1 A fish stick (fish finger) is the product including the coating weighing not less than 20g and not more than 50g shaped so the length is not less than three times the greatest width. Each stick shall be not less than 10mm thick.”

Whew! Thank goodness some governmental agency is looking out after somebody. I was worried that the fish stick industry was the Wild West.

8) However, the amount of mercury that may be eaten in fish is subject only to a federal advisory.

9) Mercury is no longer used in thermometers due the danger it presented to small kids who might break the fragile instrument.

10) Indeed, it is impossible to find a thermometer containing any type of mercury-carrying fish. This shows the fear the thermometer industry has toward even trace amounts of mercury.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Advertisements
Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: