Gentleman’s Fish Tacos and Guacamole

One of the best things to come home to after a long day at school is having a gentleman waiting at the bus stop for you with a full dinner prepared at home.

Chef Uy: I’m coming home from school now.
*30 min later*
B: *text* Are you almost home?
Chef Uy: Sorry…missed the bus and there’s traffic. *arrives* Oh you’ve been waiting for me at the bus stop the whole time!? Oh dear, you’re sweating so much. You don’t look so good.
B: I hate Houston and its stupid heat!!!!!

Anyways, he had lovingly fried cod, chopped the filling for the tacos, made his famous roasted corn and black bean mango salad, and guacamole. Bryan had made this fish tacos recipe before (from Allrecipes) and raved about its white cream sauce, so he really wanted me to enjoy it.

B: I think there’s something missing in this white sauce, can you taste it? 
Chef Uy: Erm, it’s very….interesting. Why is it so sweet? Did you add honey?
B: No, I just used your Greek yogurt and mayo with limes and these spices.
Chef Uy: But I don’t have any Greek yogurt right now. 

B: Eh?
Chef Uy: Eek, did you use up all my roommate’s honey Greek yogurt!?

Alas, we had to toss that out. But everything else tasted great.

Gentleman’s Fish Tacos with White Sauce

Fish Tacos:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup water

oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas

White Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill
1 teaspoon ground cayenne pepper

In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and water

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

Coat fish pieces lightly with flour and sear in a pan with hot oil until crispy golden brown. Drain excess oil on paper towels.

Put tortillas on plate covered with paper towel and microwave for 30 seconds. To serve, place fried fish in a tortilla.


I asked Bryan to post his recipe for his guacamole as well. Of course, he can’t resist his jab at my bland taste (what’s wrong with having sensitive taste buds? I swear, his are all burnt off by eating so much spicy foods!)

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl, smash avocado and add the salt, cumin, and cayenne. Add in the onions, jalapeno, tomatoes, cilantro, and garlic. Now add in lime.

Now adjust the taste. If it tastes just right, you are probably Chef Uy, which means it is too bland and you need to add stuff. If it’s too sweet or bland, add lime. Otherwise, if there is anything else wrong with it add cumin. Cumin is the secret ingredient. Enjoy! — The Gentleman

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