Woe, woe I would say unto the disbelievers in the sublime fish taco! Down with the naysayers who think fish tacos are “weird”, “gross”, or “what the HELL have you been smoking?”.
And alla-yinz who’re in the back giggling at the name “Fish Taco”, yes, we’ve heard it before. Hey, junior high called and they want their sense of humor back.
I speak, of course , of the Oaxacan- style fish taco, which combines grilled fish in tacos with condiments. The fried versions are tasty, but I wouldn’t go as nuts over them as I do the grilled ones.
As prepared last night, my fish tacos were:
Sea bass marinated in lime juice, garlic, jalapeno Tabasco, and a little cumin
Fresh guacamole made with Herdez salsa casera, lime juice, salt and cilantro
More of aforementioned salsa casera
Pink sauce made by stirring salsa ranchera and a half-shot of tequila into sour cream
All this with a squirt of lime on fresh corn tortillas. The fish was grilled over charcoal after being rubbed down with corn oil so it wouldn’t stick. Nicely browned and crackly on the outside, falling apart in dewy white flakes inside. Refried pintos and Goya yellow rice on the side, along with three Negro Modelos. Even my wife, who’s weird about the kinds of fish she’ll eat, loved these.