Fish tacos are probably my favorite food, next to Thai takeout and pineapple pizza. Oh, and wine/chocolate. (My aspirational self loves celery and anything gluten/sugar-free!)
(She’s a dumb whorebitch!)
For good fish tacos, I think it’s all about the perfect balance of ingredients: tender, flaky white fish; crunch from raw cabbage or shredded lettuce; chunky, fresh salsa with mango, tomato and avocado; spicy, smooth chipotle mayo, etc. etc. (I’m such the gourmet! *pretentious fake laugh*)
With my brother David’s guidance (ex: “Don’t use a serrated knife on fish. That’s why it keeps catching.” On what? I asked. “On the meat” he casually replied. What? Why does it have strings?) and a little intentional sobriety, I was able to make fish tacos successfully. And I actually enjoyed the process.
Speaking of sobriety, I’m on my second dark and stormy right now, so this might not be the most coherent post.
I’ve spent the week with my family at VA beach and opted to cook dinner one night because, you know, this blog content ain’t gonna generate itself. I used one recipe for guidance and also made a spicy mayo/sour cream sauce as an extra accompaniment.
Here’s what you’ll need:
• 2 lbs of any firm, white fish. I wanted to use Mahi, but ended up with cod, which worked fine.
• 3 tbsp. olive oil
• 1 1/2 tsp. paprika
• 1 1/2 tsp. chipotle chile powder
• 3/4 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• salt and pepper
• corn tortillas, to wrap up the shit.
• Shredded lettuce or cabbage
• 1 1/2 mangos, cut into chunks
• 1 avocado, cut into chunks
• 1 roma tomato, chopped
• 1 tablespoon chipotle in adobo
• 1 clove minced garlic
• 1/2 lime, juiced
• 1/4 c fresh chopped cilantro
• salt and pepper
Rub your fish in the olive oil and then coat it in a generous helping of the dry seasonings after blending them all together. Do this on both sides of each fish fillet. Stick all the fillets in a pan and broil the suckers for like 5-7 minutes, or until…cooked.
Mix everything together for the salsa (duh). Serve with the fish.
If you would like another creamy sauce to serve, mix equal parts mayonnaise and sour cream in a bowl. Add in 2 tbsp. of sauce from chipotle in adobo and a few of the peppers, roughly chopped. (At first, I forgot to chop the peppers, so I had to extract them from the sauce. Unfortunately my brother and his girlfriend caught me in the act and snapped a picture.) Squeeze half a lime in there, too, and mix well.
Set out both sauces, lettuce, tortillas (I was encouraged to grill each one individually on a skillet, which, had I been cooking for one, I wouldn’t have done), fish, whatever, and allow people to serve themselves.
My brother boiled some corn on the cob and coated it in chile powder to serve with the fish. Arriba!