educate an east coaster on fish tacos

[greenhorn]

I've heard of fish tacos before, but haven't had one or really seen one. I saw the pics of one on Hltoppr's thread, and damn that thing looks good! I'd like to make them for dinner, so post your best fish taco recipe please! Us east coasters miss out on ALL the good stuff, so please help us out with some fish tacos! If it's a top secret recipe you don't want to share with the rest of the world, just pm me the recipe, your secret is safe with me! Thank you.

 

[mountainpete]

I feel your pain

I had a chance to try Mexican fish tacos in the Tulum area two years ago and loved them. Baja tacos are on my list of "must eat foods".

I've been meaning to try the recipie on this site for a while - looks really easy and I have some sole and tilapia in the fridge.

http://www.fiery-foods.com/dave/fishtaco.html

I know there are some experts here... maybe they will be willing to trade a few fish taco secrets for some Alberta beef secrets :hehe:

Pete

 

[kcowyo]

Lots of variations.

Just don't fall for the ones that look like someone stuck a couple of Mrs. Paul's fish sticks in a tortilla, topped with shredded lettuce. That's not a taco de pescado.

I prefer grilled fish, salsa fresca with cilantro, fresh squeezed lime juice, chopped red onion and topped with a tequila avocado sauce.

It's hard to go wrong as long as you use some type of fresh fish that hasn't been smothered in some batter. That's how I like 'em anyway.

You ever have an elk burrito? Mmm, mmm good! :chowtime:

 

[FlyNdrive]

Now you got me hungry.

I know there are a lot of good Fish Taco places out in SoCal, but I miss Rubios.

 

[toy_tek]

Lots of variations.


I prefer grilled fish, salsa fresca with cilantro, fresh squeezed lime juice, chopped red onion and topped with a tequila avocado sauce.

That about sums it up! Think I know what I'm doing for dinner tonight... yum.

 

[mountainpete]

= topped with a tequila avocado sauce.

Other then tequila and avocado's, what's in that sauce? I wouldn't mind trying that...:drool:

 

[articulate]

Just don't fall for the ones that look like someone stuck a couple of Mrs. Paul's fish sticks in a tortilla, topped with shredded lettuce. That's not a taco de pescado.

For some reason, that's about as good as you're going to get without eating one while wandering the dirt paths of a town called La Paz or Loreto or something with a Santo in it. The humidity, the cobbled streets, the little man selling 'em from a cart, an adobe bell tower from 1604, and a nipply dog following you just can't be replicated in the ol' U S of A.

See, a fish taco is more than a taco with good food. Enough of the sentimentality, though. KC hit it pretty good as far as the empirical recipe goes.

 

[bigreen505]

Just don't fall for the ones that look like someone stuck a couple of Mrs. Paul's fish sticks in a tortilla, topped with shredded lettuce.

I think I just threw up a little. Stick with fresh ingredients and you really can't go wrong. Any white fish will work. Sear or grill, not battered. Same with guacamole.

 

[kcowyo]

Other then tequila and avocado's, what's in that sauce? I wouldn't mind trying that...:drool:

two avacados, peeled, de-pitted and mushed
one roma tomato, chopped
1/3 cup of diced green chiles
1/4 cup minced red onion
2 tbs chopped fresh cilantro
2 tbs tequila
pinch o' salt
pinch o' cumin

Mix it all in a bowl. Some people like to add in sour cream to cut the strong flavor. With that recipe, about 1/4 cup of sour cream will do. After it's mixed you can put it in the fridge or spread it on your tacos right away. Good stuff.

The above amounts will give you enough for 6 - 8 tacos. The amounts are not written in stone either. Increase or decrease certain ingredients to your liking. It doesn't have to be a Roma tomato either. I just like those because they are more firm, adding texture in a cold sauce.

:costumed-smiley-007

 

[FourByLand]

I miss being in Tucson and having all of that such a short drive away... memories.

 

[articulate]

. . .I just like those because they are more firm, adding texture in a cold sauce.

:costumed-smiley-007

Who are you and what did you do with KC? I would never believe that you could say such a thing without tossing in a joke.

Impressive restraint you show!

 

[mountainpete]

Thanks for the recipie KC!

Targeting Saturday evening for that one :wings:

 

[grahamfitter]

We East-Coasters were also really impressed with the burrito lifestyle "Out West". Good for three meals a day!

Cheers,
Graham

 

[Bergger]

Sorry but a great fish taco has to have FRIED fish as the main ingredient. :chef:

 

[xtatik]

:iagree: COMPLETELY!! Estilo de Ensenada! or Baja style. Fried in manteca (that's right...lard!) topped with Napa cabbage and real Crema Mexicana (it's actually a cheese!)...NOT sour cream. Just as every street vendor up and down the peninsula is making them....a fish taco is a simple pleasure.
The grilled fish versions always remind me of the healthy-gringo-fied versions you'd find at a Wahoo's restaurant......I like em' too but, they are not the real deal!