Cooking: Fish Tacos and Churros

Fish taco: a fried corn tortilla with guacamole, pico de gallo, fried fish, and tapatio hot sauce

I love fish tacos. Love. Seriously, if I go to a restaurant that sells fish tacos, I usually get fish tacos.

I wanted to make some fried fish tacos with some of those flavors you associate with mexican food- although I have to say, it was much weaker than anticipated.

Flour and salt in a bowl

I used a batter made of flour, water, and salt. I added taco seasoning to the batter, but I’m honsetly not sure if you could taste it.

Fried fish chunks in the fryer

With the help of my dad and his deep fryer, the battered fish chunks were fried.

Pico de gallo ingredients on the table and cutting board

Meanwhile, I made a quick pico de gallo, which was not my best, because I didn’t let it sit overnight.

cherry tomatoes on the cutting board

onion and yellow cherry tomatoes in a bowl

chopped cilantro, a knife, and pepper veins/seeds on a cutting board

pico de gallo in a bowl

guacamole in a bowl

And guacamole, of course, which is a staple in our house.

fried corn tortillas on a plate

fried corn tortillas on a plate

We fried up some corn tortillas, which is absolutely the best way to eat a corn tortilla (or any tortilla, for that matter).

churro dough in a pan

And while we had the fryer out, I decided to make churros for the first time ever! The batter is way stickier than you expect it to be.

churros in the frier

churros in cinnamon sugar

churros in the fryer