My {Cod} Fix

Everyone applaud.

At the sight of cod. The smell,

the sound and the taste.

Last night I made fish tacos. Which could literally be the best dinner in the world. {Just channeling a little Chris Traeger, who is a character from one of my favorite television shows, Parks and Recreation. He says 'literally' all the time.}

One of my favorite things about this series is how much the characters talk about food. Perhaps this is why I love the show so much, but nonetheless, I like to believe that each person can relate to a certain character on the show based on their food preferences. 

Leslie Knope: You love sugar. And waffles. And you put whipped cream on everything.

Andy Dwyer: Your favorite food is skittles in between two Starbursts. 

Chris Traeger: The majority of what you eat is green. And you also have to have people in the room while you take your vitamins because they are choking hazards.

Ron Swanson: You are a carnivore. You love bacon-wrapped shrimp, a combination of your number one favorite food wrapped around your number three favorite food.

Tom Haverford: You have nicknames for everything you eat. Cakes: big ol' cookies, Noodles: long ass rice, Tortillas: bean blankies. You get the gist. 

Most of you probably fit into the Ann Perkins category, which is eating normal foods. Back to fish tacos, I present to you one of the greatest recipes you may ever make.

Beer battered fish tacos
Serves 4 {Or 3 if I am partaking}

4 fillets of fresh cod

1 medium red onion, chopped

2 ripe mangoes, cubed

2 avocados, sliced

1 bag white corn tortillas

1/3 cup non-fat Greek yogurt

1/3 cup Goldwater's Paradise Pineapple Salsa

1 cup McCormick seafood beer batter mix

2/3 cup beer of choice

1/2 cup canola oil

1/3 cup cilantro

1/2 roll paper towels {for excess oil}

1 package napkins {for eating}

Set stove top burner to medium heat. In a medium skillet, pour enough canola oil to coat the bottom. In the meantime, combine batter mix and beer and stir until smooth. 

Wash off the cod and thoroughly coat both sides in batter mixture. Once the pan is hot, place the cod in the skillet and cook for about 5-10 minutes on each side, or until golden brown.

Preparing the toppings is easy--just slice and dice your fruits and veggies. As for the sauce, combine the Greek yogurt and salsa until it becomes smooth and turns a light pink shade {I promise you can't taste the Greek yogurt and it is a great alternative to sour cream. It tastes just like the sauces they serve on your Baja-Style tacos in restaurants}. 

Once the fish is done cooking, remove from skillet and place on paper towels. Dab both sides to remove most of the excess oil. Serve the tortillas how you like them-- crispy or soft both taste great. If you are cooking them, fill the same skillet where you cooked the cod with enough oil to coat the bottom, if it is not already. You only need to cook the tortillas for about one minute on each side and then repeat the same paper towel process you did with the fish.

All the bright colors and flavors create a noteworthy summer meal. How many did I finish off? Tonight's total is four, but my record is five.  

In all my experiences with this recipe, I have never met someone who doesn't like it. Setting up a toppings bar also makes this dinner easily accessible and fun for a party. I had a taco night with friends last summer and I must say that nothing brings people together like sitting at a table in silence-- because the food is so good! In this instance, silence is truly as golden as the crispy tortilla shells.

Even my dog Koda wanted some!

And to properly end this post, I have to include at least one amusing Parks and Rec quote:

Chris: Have you ever tried a turkey burger?

Ron: Is that a fried turkey leg inside a grilled hamburger? If so, yes, delicious.