Today. Today, I tried to sneak a day off from blogging. It was dark, stormy and I had a smokin’ hot date with my DVR. Half-way through catching up on the Office, I started daydreaming about fish tacos. So intensely, in fact, that I straight up hit pause and walked away from one of the funniest episodes I had seen in a while. I proceeded to dive face first into the fridge, plotting a way to whip one up without running out to the store.
Let’s just call this delicious intervention. I didn’t quite have the conventional fish taco lineup, but ohmygoooosh…. I didn’t need it! This is exactly what I was craving. Peppery arugula, flaky lemony flounder, salty feta cheese and a creamy, zesty sauce.
Impromptu Fish Taco w/ Sriracha Ranch
To serve a pair or the whole family, simply up the ingredients.
No crazy measurements needed <3
What’s in it?
1 fish filet [I had an archer farms lemon chive flounder filet on hand – So good!]
1 corn tortilla
a handful of arugula
a sprinkle of feta
sriracha ranch vinaigrette
mix your favorite ranch dressing with little bit of white vinegar and a nice kick of sriracha
I wanted the fish extra-crispy so I baked it for about 20 minutes at 400F in my toaster oven, right on the rack! Fifteen minutes in, I sprayed a corn tortilla with oil and popped it on the rack next to the fish so it could get nice and crispy. When the timer goes off you’re good to go! Top the tortilla with arugula, then the fish, drizzle with your dressing and crumble a little feta on top and… wait for it… wait for it… [seriously if you don’t wait a few minutes you will burn the roof of your mouth like a mofo] … Ok dig in! <3
So… How was it?
Freaking amazing. It was a pairing made in heaven. I think I’ll forever and ever be making my fish tacos with arugula for now on. and that dressing. They were made for each other =) If you have fish lurking in your freezer that needs a little TLC – whip this up!
and with that, It’s time for me to dive into a book and hibernate for a bit 😉
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