Special Guest Post: Fish Tacos, by Katherine Martinelli

They were right: it’s a small world, after all (minus all those creepy doll faces with the eyes following you back and forth).

Katherine and I met last year at a restaurant in Jerusalem when I was celebrating my 24th birthday. Unfortunately, she was at the other end of the bar, and I didn’t realize until months after following her food blog that the girl I had partly shared my birthday with was actually her!

Why is this great news for you? Because Katherine is a phenomenal cook, photographer and travel & food writer, and her blog is only a small indication of her enormous talent. You can only imagine how thrilled and incredibly honored I am that she agreed to do a guest post here this week – particularly because I haven’t been able to post (read: cook or eat) anything delicious in the last 10 days because of finals, so I figured we were all due for something extra-special!

Katherine agreed to come up with a recipe for something I would normally not be able to bring to you: fish, which I am deathly allergic to. Her fish tacos look gorgeous – colorful, adaptable and refreshing, especially on these warm days we’ve been enjoying here in San Francisco (excluding today).

I hope you enjoy them! And please check out Katherine’s incredible food, photos and writing HERE.

Serves: 4 people

What you need:

¼ C all purpose flour
1 Tblsp corn starch
Salt and pepper
1 lb tilapia filets, sliced (or other mild white fish)
Vegetable oil
2 limes
Salt and pepper
12 (7-inch) tortillas, warmed
1 C shredded white or red cabbage
Chopped cilantro, for garnish
Sour cream

How to do it:

Combine the flour and cornstarch in a medium-sized bowl. Season with salt & pepper. Add the sliced tilapia and toss to coat. Add a bit of vegetable oil to a large skillet, enough to evenly coat the entire bottom. Heat over medium heat. Once the oil is hot, add the fish in an even layer (do not crowd the pan, and work in layers if you must).

Cook until the bottom is starting to become crispy and flip. Cook until, well, cooked through, then remove from the heat. Squeeze the juice of 1 lime over the fish. Take a warmed tortilla and lay a few pieces of fish in the middle. Top with shredded cabbage, chopped cilantro, sour cream, and your favorite salsa (Katherine recommends a black bean and corn mix). Repeat with the remaining tortillas and filling. Serve about three per person with a wedge of lime. Enjoy!