Around the Brown house, we have had (need to get back in the habit of) a monthly tradition of Fish Taco & Margarita Sunday. It’s also our ongoing mission to convert any non-fish taco believer into believers in the greater Knoxville area. So…beware. One day you may find yourself sitting at our house on a Sunday chowing down on yummy goodness.
I don’t think we’ve ever shared our fish taco recipe. Over the years it’s evolved from several other things and occasionally we change it up. I’ll provide the variations and healthier alternatives as well.
– A pillowy soft flour tortilla. We prefer Olé! tortillas…since we can’t have Rosa’s Tortillas on hand at all times. Seriously, Rosa’s tortillas are so good they have a drive-thru window so you can order them by the dozens…which we do every time we go to Texas.
– Healthier alternative: Yellow Corn Tortilla. But be prepared for them to fall apart.
Be sure to warm those guys up before serving.
A good white fish is what you’ll need here. Tilapia, Mahi Mahi, Cod, Mullet, or Halibut if you’re feeling rich. Something meaty, and flaky. Now, there’s two schools of thought here. Fried, or not fried. And the option you choose will change up your toppings a good bit. A fried fish goes better with a sweeter, traditional slaw while anything grilled or baked goes better with a tangy, vinegary slaw.
Obviously, the healthier choice here is NOT to fry. In that sense, I usually season it one of two ways
1) A healthy dose of Old Bay. Is there anything better for seafood?
2) Salt, pepper, lime zest and a spattering of lime juice just before serving.
Typically we go with an old favorite, adapted from Rachael Ray’s recipe.
- 1 Head red cabbage – sliced VERY thin
- 1 red onion – sliced VERY thin
- 1 small Jalepeño – De-seeded & sliced…VERY thin
- 1/2 cup chopped fresh cilantro
- 2 TBSP Vegetable Oil
- 3 TBSP Honey
- 2 TBSP Hot Sauce
- 2 tsp lime zest <======== ZEST!!!!
- Juice of 2 limes
- Salt & Pepper
– Mix it all up, cover & refrigerate for at least an hour.
Now, with a fried fish…just go with a good ole’ fashioned cole slaw. Here’s a great recipe.
Variation: A mango chutney we whipped up once while camping. I can’t recall exactly what was in it, but it had; Mango, Red Onion, Raddish, Cilantro, Poblano Pepper? I think…
Ah, the cheese. See…you can’t just slap some shredded cheddar on a fish taco. Doesn’t feel or taste right. Most of the time, we don’t even use cheese because it’s not really necessary. But some cheeses that work GREAT with fish tacos: Cotija, Feta, Swiss, Goat Cheese…
Remi’s Chipotle Sour Cream Sauce:
Sorry folks…I’m gonna toot my own horn here for a sec. I threw this together one day and have never looked back. It even goes great on sandwiches as a condiment.
- 1 cup Sour Cream
- 2 TBSP Mayonnaise
- Zest & Juice of ONE lime
- 1 Chipotle Pepper in Adobo Sauce (more or less to taste) – Minced, super fine
– Mix, cover, chill.
For you folks that can’t take the heat…just leave out the pepper itself and add a lil splash of the adobo sauce. I would say leave it out all together, but it’s the smoky flavor that makes this sauce jazzy.
Healthier Alternative: Substitute Plain Greek Yogurt for the sour cream and use low-fat mayo
And there you have it! Fish Tacos. Don’t be afraid. I used to be a non-believer. Now? Now I’m writing a blog telling you to eat fish tacos. And seriously…experiment. The possibilities are vast.
Don’t worry! I didn’t forget about them! And I make a good one 🙂
- 2 ounces premium Tequila (seriously, no Jose)
- 1 1/2 ounces fresh lemon juice <=== Secret Ingredient
- 1 ounce orange liqueur
- 1 tbsp superfine sugar