Fried Fish Tacos with Avocado Tartar Sauce

I’m ashamed to say, we don’t eat enough fresh fish in our home. So a few months ago I decided to change that unfortunate reality. I headed to our local fish market with the intent of getting any white fish I could find for dinner. I left with the most gorgeous piece of cod and went home to get to work. I wanted the absolute easiest dish so I decided on a simple breaded fried sandwich. I’m not one to fry a lot of foods at home but, with Spring in the air, I was reminded of all the fresh, fried fish stands along the coast of the New England shoreline I grew up on.

Our fried fish sandwiches were so successful that I had to have them again. So the next week I went back to get the same piece of cod. I knew my husband would want sandwiches again, but my all-time favorite dish at my local Mexican restaurant is a fried fish taco. It was a dish I only ate at the restaurant since, like I said, I don’t fry a lot of foods at home, so it was something I’ve been super missing with restaurant dining closed and takeout fish tacos not very appealing. Besides, my whole life is about putting things in tacos and eating it.

What I wasn’t planning was the tartar sauce. I wanted to put guacamole on my taco but, weirdly, I was also craving a tartar sauce. It was a confusing predicament for me to be in, but I decided to create a hybrid of the two. And it is SO damn good. Using traditional flavours of lemon and dill that compliment fish, I went for it. My daughter, who only likes cilantro in very measured doses, was happy for the switch up and so was I. It was perfect with the fish–fresh, flavourful and addictive just like guac. If you’re a little shy to fry at home, don’t be. The smaller pieces of fish cook up fast and the crunch the frying gives them is everything in these tacos. With the creamy tartar and mild cabbage, you’ll definitely have a fast dinner win.