TACOS: TACOS DE PESCADO


Since the motto/slogan/catchphrase of our little hole in the wall here is: BOOZE, MUSIC, TACOS AIV thought it would be nice to actually mention tacos every once in a while. This is the first of what we hope to be a monthly series on that wonderful food that is the oft overlooked third spoke: TACOS. I had originally thought I would post about the standard Tex-Mex taco and how a lot of places outside of the obvious just don’t the standard taco but then I remembered I had a great little recipe laying about for fish tacos that was just screaming to be shared. So here’s a little recipe for y’all.

Fish tacos are a light and fresh tasting sort of fare as far as I am concerned. They shouldn’t be heavy or filled with all sorts of craziness. There is never a reason to put mango-anything in a taco shell be it hard or soft! There also seems to be this idea that fried fish is a food meant to be contained in a tortilla but I think that’s wrong on multiple levels so there’s not even any frying involved. My little recipe here is for a very simple taco that brings out the fish and follows through with a little refreshing kick in the form of a fresh salsa.

The fish:

  • 1 lb of any “white” fish – I usually use Tilapia for this but any fish that’s flaky and not considered steak fish would work
  • 1 tbsp real butter
  • 1 whole lime
  • Salt to taste
  • Pepper to taste

The other stuff:

  • Finely shredded lettuce
  • Corn tortillas (if you really want you can use flour but I find them kind of heavy for this recipe)

The salsa:

  • 2 large tomatoes
  • 1 whole lime
  • 1 tbsp fresh chopped cilantro
  • 2 jalapeños (or more if you want)
  • 1 small onion
  • 1 tsp chili powders

Make the salsa first:

Finely chop the tomatoes but not puree. You want them to be chunky. Set them aside in a bowl.
Squeeze the lime on top of the chopped tomatoes
Drop in the cilantro
Clean the jalapeños by quartering and removing the seeds and the white membranes (The seeds and membranes are what makes hot stuff burn you twice if you know what I mean)
Finely dice the jalapeños and add to the bowl with the tomatoes
Finely chop the onion and add to the bowl
Add in the chili powder
Mix all these ingredients very well and move to the fridge for at least two hours

On to the fish:

Grab you a skillet of some sort, pre-heat it on med-high for about 5 minutes, drop in the butter to coat the pan. Cook up the fish in the butter, salt and pepper to taste, until it is flaky but not dry.
Squeeze the limes over the fish once it is cooked.

Assembly:

Warm up some corn tortillas
Place a layer of the shredded lettuce on a warm tortilla
Use a fork to flake off some of the fish and place on the lettuce
Spread some of the salsa on the fish
Fold over the corn tortilla
EAT TACO

So there you have it a pretty simple recipe for a damn refreshing fish taco. None of the fancy high highfalutin stuff in this recipe just a down to earth taco that is a treat on a warm summer evening.

If anyone wants to suggest or design a little logo for this monthly feature I would really appreciate it. Just ping me on twitter about it!

AIV Note: A fine pale wrapped in your favorite ninebullets.net koozie will serve as the perfect accompaniment to this dish.

2 thoughts on “TACOS: TACOS DE PESCADO”

  1. Thanks for sharing this. I usually do tempura/beer batter version with cabbage, mexican cream and salsa, but it can be a lot of work. This looks like it’s pretty easy, but still pretty good. And you are right, you gotta go with corn tortillas.

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