DIY Fish Taco Bar

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Naomi Nachman
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I have always loved Shavuot because we get to eat some dairy Yom Tov meals, giving us a break from heavier meat-driven fare. I try to make my seudot special, fun, and interactive, too! I thought a taco bar would fit the bill on all these things. Your family and guests can make their own tacos according to individual preference. Fish tacos have become popular all over the country, and now are featured on the menu in many kosher restaurants. You can set up a buffet, or place it on Lazy Susans in the center of the table so you can spin around for the different choices. Inside your warmed corn tortilla (gluten free is always a bonus) you add in your fish, fried or grilled, then fill it with your favorite choices of fillings.

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CORNMEAL CRUSTED FISH

CORNMEAL CRUSTED FISH

If you would like to grill the fish instead of frying, simply combine the spices in the following ingredient list with 2 tablespoons of oil. Rub all over the fish and grill for three minutes per side. 

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PICKLED RED ONIONS

PICKLED RED ONIONS

 Pickled Red Onions are easy to make and last a long time in the fridge.   

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CABBAGE SLAW

CABBAGE SLAW

This Cabbage Slaw packs an unexpected tang with lemon juice and jalapeño.  

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AVOCADO CREAM SAUCE

Fish taco

 Avocado Cream Sauce is the perfect condiment for a fish taco, or a great dip for nachos. With a hint of jalapeño, it adds a creamy tang to whatever you dip in it.   

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Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW

Shavuot 2015 Magazine Cover

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