Making fish tacos is the closest I feel to being at the beach in Mexico.
Because some of my best food memories is eating fish tacos on the beach in Mexico.
Somebody said that it’s not the food itself but all the bonds and memories the food represents.
But I never follow a set recipe for tacos because there are so many variations. These are closest to typical baja style with a little twist and without the sauce. Okay, maybe they’re just my own version.
Buy small street tortillas (they’re easily found in many supermarkets now – I prefer corn to flour) and make pico de gallo from scratch.
Pico de Gallo
- Chopped fresh red + yellow grape tomatoes, jalapeño, sweet maui onion, handful of cilantro, sea salt + squeeze of fresh key lime.
- Sprinkle chili/lime seasoning blend on both sides of fish (I used Mexican seabass but you can substitute any white fish). Grill until done – a couple minutes per side. Divide fish among warmed tortillas and add pico de gallo, shredded purple cabbage, extra salsa if you like, top with more cilantro, sliced avocado, squeeze of lime & fold in half. Add a side of chopped mango for added sweetness.
They’re fairly fast and fun to make and definitely delish!
Photos: d. king