Monday, February 25, 2019

California Fish Tacos !

In my younger years, I made a couple of treks to Ensenada, Mexico and the first time that I ever had a fish taco, I thought I had nearly died and gone to Heaven !!! My husband at the time and I were down by the ocean dock looking at the fish market. We were amazed by the huge halibut that we saw with their with their eyes on one side of their bodies ! In the same area was a man who was selling halibut fish tacos at his taco stand. Neither of us had ever had fish tacos before, so being hungry, we decided to go for it and try them ! Wow, we swooned and couldn't believe how fabulous they were ! The taco consisted of  hot and super fresh halibut, mayonnaise or a creamy sauce, salsa, cilantro, and green cabbage in corn tortillas (probably handmade).
   I like to make these tacos especially when fresh wild caught halibut and salmon are in season. I was pleasantly surprised recently when I hesitantly bought  previously frozen wild caught salmon and  previously frozen wild halibut at Whole Foods Market. The fish actually tasted really good and didn't have that older taste and rubbery texture ! Go figure ! I don't buy farmed fish, because I don't trust what may be in the water with the fish ! I also found some delicious Mission Organic Tortillas at Sprouts Farmer's  Market that are not completely cooked, so when I cooked them in a little olive oil, they were delicate and fresh tasting. I used diced heirloom tomatoes from our local farmers market, which I feel have more flavor than other tomatoes.
   In addition to adding salsa, I like to make a creamy sauce out of equal parts mayonnaise and plain yogurt, lime juice, and La Tapatia hot sauce. So here's this easy recipe......!

                                                                  Fish Tacos

Salmon, Halibut, or other fish (1/4 lb per person) wild caught if possible
Olive or avocado, or oil of your preference
Corn tortillas (I prefer Mission Organic Uncooked Corn Tortillas, found at Sprout's Market          
Cabbage, shredded, purple or green
Lettuce, I use Romaine or baby greens
Tomatoes, diced (I like heirloom varieties.)
Bell peppers, pan griled in a little oil (Optional)
Salsa, bought, your choice, or homemade, or taco sauce (I like Cholula Hot Sauce.)
Cilantro, chopped
Creamy fish taco sauce, recipe follows...
   In a small bowl mix  until creamy 1/2 cup mayonnaise, 1/2 cup plain yogurt, juice of 1/2- 1 whole lime, and 1- 2 teaspoons taco sauce. Taste and see if you think it needs more hot sauce or lime juice.

                                                                     Procedure

   Shred your cabbage with a grater, a mandoline, or slice it thinly with a knife. Slice or chop the lettuce thinly. Dice the tomatoes in 1/4-1/2 inch squares or slice in thin slices. Chop the cilantro. Make the creamy fish taco sauce, recipe above.

   To keep your cooked tortillas warm, turn your oven on low heat, about 200-225 degrees for 5-10 minutes, place your plate or plates inside, and then turn the oven off. (You can also put the tortillas in a tortilla warmer.) Pour 2-3 tablespoons of oil in a frying pan and heat on medium high heat. When the oil is hot, add a tortilla, fry for about a minute on one side and about a minute on the other side. Place the tortilla on a paper towel to soak up some of the oil if you want (I don't most of the time.)  Place your tortillas on the warm plates in the oven. Pour 2 tablespoons oil into the frying pan if needed, for frying the fish.
   Salt and pepper both sides of your fish, and place the filets in the frying pan. (The fish could be grilled on a cast-iron grill pan, or on your bar-b-que as well.) I cook salmon and halibut filets about 4 minutes on each side if the fish is about 1 inch thick. if your fish is thinner, you may want to cook it for less time. Cut the fish into 1/2 inch cubes or shred it with 2 forks into pieces.
   Lay some of the fish down the center of the tortillas, spread the salsa and the creamy sauce on top. Add the cabbage, lettuce, tomatoes, pan grilled bell peppers (optional), and cilantro. I like to serve these tacos with pineapple or other fruit slices on the side !
   Enjoy these tacos at home, in the back yard, on the beach, or camping like our family used to at Leo Carillo Beach Campground, in California !!
                                                   God bless you special people !