Fish Tacos

[Woodchuck]

These seem to be all the rage lately. I've never had one and was wondering how to go about making them. Anyone?

 

[Twinshooter]

I have also used steelhead trout as well as Cod, Mmmm good.

 

[jb3]

I like grilled snapper, pico, and corn tortillas. Plus a cold Pacifico or Stiegl Radler (grapefruit beer) to go along with it.

 

[Woodchuck]

Tacos De Pescado

Fish Tacos w/ Chipotle Mayo and Cucumber Salsa

This will blow your mind. Bonus points for making homemade tortillas.

7 oz Flathead or cod
Flour

Slaw:
1 carrot, finely shredded
5 oz Savoy Cabbage finely shredded
4 tblsp Chipotle Mayo **
1 mango, peeled and diced
2 radished, thinly sliced
Cilantro
lime wedges
combine all ingredients in a bowl and mix well.

**Chipotle mayo:
Combine 2 eggs, 1/2 tsp Dijon mustard, 1/2 tsp white vinegar, 2 oz smoked chipotle chiles (mexican aisle of grocery store). 1/4th cup fresh lime juice, 2 tbsp sugar, 1/2 cup of water for 1 minute to emulsify, then slowly add 2 &1/4th cups of oil.


Beer batter:
3/4 cup cold beer
1/2 tsp salt
1/2 tsp baking soda
1 cup flour
mix beer, salt, baking soda and 1/2 cup ice water together. Add flour and mix by hand

Cucumber salsa
1/3 cup coconut vinegar
1/3 cup sugar
1/2 baby cucumber finely sliced
1 golden shallot
1 small red chilli finely sliced
bring coconut vinegar, sugar and 1/2 cup of water to boil. cool, then add cucumber, shallot and chiles

Salt and flour the fish, dip into batter and deep fry for 2 minutes until golden brown, remove and drain.

Heat flour tortillas, add slaw, fish, spoonful of chipotle mayo, mango, salsa, radishes and cilantro. serve with lime wedges.

Thanks Poser. I'm sure those are tasty but, if you knew me, you'd know that there's no way in hell that I'd take the time to do all that. Know any 'fish taco for dummies' recipes?

 

[Woodchuck]

Now we're talking. Thank you sir!

 

[TAFKAP]

**Chipotle mayo:
Combine 2 eggs, 1/2 tsp Dijon mustard, 1/2 tsp white vinegar, 2 oz smoked chipotle chiles (mexican aisle of grocery store). 1/4th cup fresh lime juice, 2 tbsp sugar, 1/2 cup of water for 1 minute to emulsify, then slowly add 2 &1/4th cups of oil.


a

Thanks Poser. I'm sure those are tasty but, if you knew me, you'd know that there's no way in hell that I'd take the time to do all that. Know any 'fish taco for dummies' recipes?

Honestly, there's little involved with this. But if you take nothing away at all from the discussion, make sure it's this:

HOMEMADE MAYO IS DELICIOUS, AND FAR SUPERIOR TO ANYTHING OUT OF A JAR.

The eggs, vingegar + lime juice (or lemon), water, and oil are all that's required. Add a pinch of salt and a small clove of garlic, and you'll be dipping everything in it. A stick blender makes this process 10 times easier . But make the mayo. You'll not regret it.

 

[waterman]

fried white fish with Baja slaw- broccoslaw ,cumin , cilantro, red pepper flakes, lime juice and little oil . chipotle tartar sauce- 2 tbls chipotles in adobo , cup mayo, 1/4 cup sweet relish(I know, sweet?)1/4 cup onion. fry corn tortillas in little oil. beats store bought shells hands down. these are a staple at our house

 

[Vermin93]

In the mid-90's I lived in San Diego and I basically lived on fish tacos. We would make weekend trips to Baja to drink beer and eat fish tacos. They would typically use fish called angelito or they would use thresher or mako shark. To this day I don't know what angelito is, but it was definitely one of the preferred fish for fish tacos. Dorado (aka mahi-mahi) and wahoo were also frequently used. I can also confirm that Pacific and Alaskan halibut make for fantastic fish tacos. I assume just about any white fish will work, though some will be better than others.

This recipe is pretty legit, including the various sauces (although I really like the idea of the homemade mayonnaise that was previously mentioned).

http://www.grouprecipes.com/91420/ensenada-style-baja-fish-tacos.html

Double-frying the fish is key. Note the 3 sacred rules:

Rule #1: NO flour tortillas. Only use hot of the grill corn tortillas (of course fresh made are preferred).
Rule #2: Beer batter fried never grilled.
Rule #3: NO lettuce. Only use cabbage.

 

[TAFKAP]

I shy away from restaurant fish tacos, as they have about a 90% certainty of being made with tilapia. Homemeade grouper tacos are pretty slick.

 

[BamaProud]

I plan on bringing home a buttload of Grouper this Summer, the Captain of the Charter we are taking guaranteed me we would catch "a few"

 

[AT Hiker]

I prefer blackened fish in my tacos, that way I can eat twice as many and be guilt free!


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