Fish Tacos

Mexican cuisine has been gaining in popularity throughout the world, but unfortunately, most people fail to realize that once you get south of the landlocked Northern provenances, Mexico is cuisine is heavily influence by fish and a popular street food is fish tacos. While any white fish will work, I usually use Walleye since that’s what’s in my freezer. The key to a good fish taco is the fish taco sauce.

Ingredients

• 6 Tortillas – soft shells
• Fish marinade/rub
  • 1.5 lbs Fish – any white fish will work – thawed and de-boned
  • 1 TBL Olive oil
  • 1 TBL Butter
  • 1 tsp Kosher salt
  • 0.5 tsp Cumin powder
  • 0.5 tsp Cayenne pepper
  • 0.25 tsp Black pepper
• Taco Sauce
  • 4 oz Sour Cream
  • 3 oz Mayonnaise
  • 2 TBL Lime juice
  • 1 tsp Garlic powder
  • 1 tsp Sriracha sauce or chili paste
• Taco Topping
  • 0.5 Cabbage head – sliced thin
  • 2 Avocados – sliced
  • 2 Tomatoes – diced
  • 0.5 Red onion – diced
  • 0.5 Cilantro bunch leaves – chopped
  • 1 cup Catija Cheese – grated – if in a bind, use mozzarella
  • 1 lime – cut into wedges

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. Prepare taco toppings
3. Prepare fish
   1. Preheat oven to 375 F
   2. Put fish on a baking tray and brush top and bottom with olive oil.
   3. Mix fish spices and sprinkle onto both sides of the fillets.
   4. Bake for 15 – 20 mins.
   5. Turn on broiler and broil for 3 mins.
4. Make sauce
   1. Combine all the ingredients and whisk until blended.
   2. Put in a squeeze bottle and keep cool in the fridge.
   3. Will last several days if you keep it cool.
5. Cut fillets into strips and place in tortillas.
6. Add taco toppings.
7. Add Sauce and squeeze lime juice on top.
8. Enjoy…