Thursday, July 14, 2011

East Coast Fish Tacos



Fish tacos are not an east coast thing. They are very Baja, California, west coast, Tex-Mex fare and I rarely see them on a menu in NYC, and you can forget about NJ.

I don't get it, because it's a just a tortilla with some nice fried or grilled fish, a little salsa and crema on top and choose your garnishes.

I think east coasters need to step it up and make fish tacos a part of our repertoire! They were easy and delicious.

You can use swordfish, mahi mahi, grouper or tilapia, or any white fish.



I made a delicious salsa fresca w/ avocado and served them with cabbage in big flour tortillas. These were a big hit.

Fish Tacos: makes 4 tacos

4 flour or soft corn tortillas
1 lb. of white fish (mahi mahi, tilapia or swordfish)
1 tbsp ancho chili powder
1 garlic clove minced
handful of chopped cilantro leaves
juice and zest of 1 lime
2 tbsp olive oil
kosher salt & pepper

Marinate the fish for 2 hours in the above ingredients in the fridge.



Salsa Fresca: (adapted from Tyler Florence)

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
handful cilantro leaves, chopped
2 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
cubed avocado (optional)



Mix everything together and keep in the refrigerator until ready to use. This makes a yummy salsa and a lot of it. You can eat it with chips tomorrow!

Garnish:

shredded cabbage
mayo or sour cream
thinly sliced red onion
avocado slices

Ok, now that we have all of our ingredients ready (mise en place), let's get started.

In a grill pan, heat some olive oil and grill the marinated fish for 4 minutes on each side. Set aside and flake the fish into the center of warmed flour tortillas.



I warmed my tortillas in the microwave wrapped in paper towels for 40 seconds.
(At least my microwave was used for something).

Next add the salsa fresca, the cole slaw or cabbage mixed with some mayo.



Fill as much or as little as you like in the tortillas and roll up.

Serve immediately.



California eat your heart out.

20 comments:

Ginny Lee said...

the Cove in San Antonio has world reknowned--ok, Texas reknowned fish tacos...better than Baja ;)

angicoock said...

very ooooooookkkkkkkkkkkk

The Japanese Redneck said...

We tried our first fish taco's last year. Didn't think we would like them but found out different.

We even got a friend to try them and he luved them too.

Your's are definately prettier than ours were. Look GOOD!!!

Bob said...

Love fish tacos, but you're right I've never seen them on a menu on the EC. Yours look fantastic.

Proud Italian Cook said...

We love fish tacos! We need more of them here in Chicago too! I mix my sour cream with lime juice, chipole pepper and adobo sauce, I will add your yummy salsa next time!

Jersey Girl Cooks said...

Love fish tacos! I get them at the local Mexican restaurants. I also get them from Baha Fresh....pretty good for fast food.

the sassy kathy said...

what kind of tortillas do you use? i can never find ones i like. they always have a weird aftertaste. ick. xo

black eyed susans kitchen said...

Everyone in my house likes fish tacos...it is a go-to for dinner! great recipe and nice to meet a fellow Jersey blogger.

Stacey Snacks said...

Sassy, I go to the Hispanic market and genuine Mexican flour tortillas. I know what you mean about an "after taste", that's why I don't use them in my sandwich wraps. xo

Maria said...

Great summer meal!

SEMS Library Lady said...

Looks delicious, but rolled up like that, it's a fish burrito, not a taco:) Try it with grilled shrimp, too! We've made our own tortillas and that definitely improves the taste!

Joanne said...

Fish tacos are definitely super rare around here, that's for sure! But I think that after this post...they'll be making a comeback. at least in one NYC apartment.

Susan........ said...

Well, now I know what to do with that Mahi Mahi in my freezer. Fish Tacos in NJ, not in 56 years I've lived here....lol. Thanks for the idea, Stacey.

Anonymous said...

Being on the West Coast (Northern California) I order fish tacos regularly when dining out! Can't wait to try your recipe. By the way, they are often made with two small corn tortillas stacked together out here---I love them this way.

lisa is cooking said...

The east coast should definitely adopt fish tacos! This is one of my favorite foods, and now I want these for dinner.

Ciao Chow Linda said...

I eat them whenever I'm in Southern California. Why don't we eat these more here? Maybe you'll start a trend.

Aggie said...

These look so freaking delicious. I love fish tacos! Your toppings are making me hungry (after dinner!) :)

deb b said...

Fish tacos are great. They are a staple of our Mexican drive throughs. Us west coasters also use steamed corn tortillas. They are usually doubled because sometimes the fillings wet the tortilla and they fall apart. Deb B.

tasteofbeirut said...

I don't get it either! Fish tacos barbacoa tacos carnitas tacos, we have the whole enchilada here in Tejas and it is the kind of food I miss the most when I am living elsewhere!

Patsyk said...

I adore fish tacos! Had them for the first time in Phoenix... then, tried Surf Taco in S. Jersey. I'm planing to make my own this coming week because I do get a craving for them every once in awhile.