Many people freak out just at the mention of them. They like their tacos with low-grade cow bite, thank you very much. Fish and tortillas do not go together!
Oh, but they do. Flaky grilled Mahi-Mahi, fresh cabbage, a little sour cream and Cholula on top. Maybe some slivered red onions and a squeeze of lime. Corn tortilla wrapper. Healthy, easy to make, fresh and oh-so-good. Serve with cold beer or a California chardonnay. Yum.
My recipe:
1/4 cup vegetable oil
chopped cilantro (a handful)
chili powder (1 teaspoon)
1 jalapeno, chopped, seeded
juice of 1 lime
Mix and pour over fish (~1 lb Mahi-Mahi, filleted)
Marinate for 1/2 hour
Grill the fish for about 5 minutes. Flake the fish with a fork. Place in tortilla with assorted toppings:
Acceptable -
red onion
sour cream
white cabbage
cilantro
Cholula hot sauce
salsa
ooooh, I had something similar at a great Mexican restaurant near Boston (unfortunately, I can’t remember the name of it anymore). I think they used catfish (could be wrong, it was a while ago) instead, but they were fantastic! I’m a big seafood fan, so it was something different for me to get at a Mexican restaurant where usually the dishes are all either beef or chicken.
On a side note, the dirty mind in me did giggle a little ordering the “fish taco”
Fish tacos are amazing. They’re rarely seen past the West Coast. Baja Fresh, a chain owned by Wendy’s, probably is the only place in the Midwest or East to get them. They’re not as good as they are in Mexico/California, but they’re well worth ordering.
I had them at some open-air restaurant near the beach in San Diego about four years ago. Ice-cold beer and a couple fish tacos and SoCal barbie-girls for eye candy, and all was right with the world.
We have a place here in Houston that does a similar version with shrimp. I LOVE Berryhill shrimp tacos, especially with some addictive sweet, makes your mouth tingle green salsa.
Add a little chipotle powder to your chili powder for a nice smoky flavor and some heat. Add a little of the cooled oil drippings to the sour cream for a nice condiment.
You put on salsa, but not tomato? I’d rather have the latter, since the salsa is going to overpower the fish and seasonings, but that’s just personal taste.
I discovered the joys of Fish Tacos myself the other month when I went into this little Mexican Fast Food Place near where I work (It is one of the more minor chains).
They are completely delicious. And they fill you up. For somebody that grew up in an area where mexian food was “exotic”, I have really taken to it now I live in an area where it is pretty common.
You read my mind! I had my first fish tacos this week (hehehe) at Cheesecake Factory, of all places. Usually I’ll speak about avoiding chain restaurants in favor of local places, but I have amazing meals every time I go to Cheesecake. They’re a little expensive, but they have the best menu around, huge portions, and delicious food, no matter what you’re in the mood for.
Anyway, their Baja fish tacos were Mahi, like you said, on soft white corn tortillas, with sour cream, shredded cabbage, a light citrus salsa that was awesome, and guacamole, rice, and black beans on the side. TOO DAMN GOOD! I have become a fish taco convert, and I think we have a nearly Baja Fresh finally, so I will check them out next. Miami might have great Cuban restaurants, but we’re limited as to good Mexican, Tex-Mex, and Southwestern places.
We use halibut up here in Alaska, since it’s plentiful. I also like to make them with some black bean/mango salsa on the side (black beans, mango, cilantro, onion, cumin, olive oil).
Chefguy, as a resident of Hawaii it shames me to say ths, but Alaskan halibut kicks mahi’s ass, sideways. When my friends go on a fishing tour up there I always put my requests in early, nevermind your salmon or king crabs, halibut kicks major butt…
Oh, man, fresh ling cod and black beans in a tortilla on the deck of the Bayside Cafe in Morro Bay State Park. It just doesn’t get any better anywhere on god’s earth.
The best fish tacos I have ever had were from a street vendor in Ensenada, Mexico. The carts are everywhere. I would just walk up, hand the man a $10, and say, in very bad Spanish, “Keep the tacos and Carta Blanca coming until that runs out.” I would waddle away stuffed to the gills, with a smile on my face.
I probably shouldn’t explore this, but I noticed some allusions to another kind of fish taco, possibly not food related. Could someone please educate me on other fish taco meanings without Too Much Information? Thanks.
