Skin On Fish Tacos

I know many are staying home right now and cooking a lot of meals.   I thought it would be a great time to share my absolute favorite way to eat fish.   I love fishing, I love eating fish and I love tacos.   My very favorite way to make fish tacos is with the skin on.  They just scream summertime, lakeside, fun, family and good times.  So with out further ado, lets get to it!

Here's what you'll need:

Fish- Feel free to use your favorite species. Bass, crappie, walleye, bluegill, and inshore saltwater species all work well.  My favorite is rainbow trout, just make sure to remove the pin bones.  Scale it then fillet it with the skin on

Olive Oil

Salt and pepper

Butter

Corn Tortillas

Slaw-Angel Hair Cabbage, Mayo, and Vinegar 

Optional Toppings:

Avocado

Pico de gallo

Crema-Sour Cream, Whipping Cream, Lime Juice and Salt

Salsa

Corn

First I make the slaw.  Empty the bag of slaw(or fresh cut cabbage, if you made it  yourself). Start adding spoonfuls of mayo and mixing it around until there's just enough to lightly cover all the slaw.  Now splash in enough vinegar to loosen it up just a little.  Mix thoroughly and put in the fridge.

Next I make some lemon crema.   Add one cup sour cream, one cup whipping cream, a teaspoon of salt and juice from half a lime or lemon

For the fish I like to start with with a warm cast iron skillet.   Add in a little dash of olive oil and butter. Then salt and pepper both sides of a fillet.  If they are very large cut them into manageable chunks

Place fish skin side down in skillet, I like to move it just a bit so it doesn't stick.  You want to leave it until the skin starts to get nice and crispy.  By this time the fillet should also be nearly cooked. Just a little bit at the top will be under cooked.

Carefully flip the fish and leave it just long enough to cook the little bit that needs it.  Now set to the side on a plate.  NEVER cover it while cooking.  It will make the skin soggy and that's a no no.

Now grab a tortilla or two and throw them in the warm skillet for a minute or so on each side.  This will toughen them up so they don't fall apart easily.

Place them on a plate and add in chunks of fish, some slaw, crema and whatever other toppings you desire.  I like avocado, onions and cilantro, sometimes some grilled corn as well.

Now grab your favorite chilled beverage and kick back and remember how much fun you had catching those fish!!

Tightlines everyone, stay safe and go fishing!

Jason Atkins

Atko Resources

Atko on Amazon

Atkofishing.com

TheWildReport.com