Fish Treat in Cattle Country

Arriving last night in Austin, Texas I was too late for making a dinner meeting on my schedule. Alternate route to a quick bite: the Renaissance Austin Hotel cocktail lounge to settle for a glass of wine and a selection off the bar menu to tide me over.

What I found were the friendly faces of three women I know from the far away places of Washington, DC, Nebraska and California sipping wine and munching on two dollar (yup, two bucks) mini-fish tacos. Great company, decent wine and delish snacks that didn't cost a fortune - is there a better way to start three days of meetings?

1 small soft corn tortilla
1/8 cup finely shredded cabbage
2 ounce "finger" slice cod loin
1 tablespoon creme fraiche - The Silver Palate Cookbook, page 339
2 tablespoons salsa (or chopped fresh tomatoes)
dusting of any good cajun fish spices

Spoon creme fraiche and shredded cabbage in center of corn tortilla. Set aside. Lightly dust fish "finger" with store bought cajun spice mix. Add 1 teaspoon olive oil to small frypan on medium high burner. Quickly sear fish and scoop onto cabbage. Fold tortilla over fish creating a tortilla pocket. Serve with salsa or tomatoes piled on the side as condiment/garnish.


  1. i like the idea of creme fraiche. we lived in baja for 5 years. those were made with some mayo. question. were the fish pieces fried in a batter, or just chunks of cooked fish ??? in baja, they are batter fried.


    i came across this link for a contest for something yellow. thought this might interest you.

  3. Sounds delicious, and easy! I think I'll try this soon.


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