Said to have originated in Baja California a few decades ago, the modern fish taco is now a staple of food trucks and home cooks all over this country. As far as I can determine, those early fish tacos featured deep fried fish. But what’s the point of that? Really fresh fish should just taste fresh!
Having said that, a few spices and herbs can help to complement a fish’s inborn flavor. Oregano and a bit of salt and pepper can do the trick. I often mix these seasonings with the fish before cooking. A little olive oil and lime juice also round out the flavor of just about any fish.
Fish tacos are really like a saucy salad with fish, wrapped in a tortilla. To keep it simple, I tend to pair the fish with three veggies: red onion, green cabbage and avocado. The onion provides color and a bit of heat; the green cabbage crunch; and the avocado a hit of creamy softness. But what you put into a fish taco is entirely up to you. So feel free to experiment.
The sauce should be creamy and mildly spicy. The key here is balance. You want a sauce to have some tang and a bit of heat to blend with the sweetness of the fish. It should be fairly thick so it doesn’t run all over the place while you’re munching your taco.
And for the taco, feel free to use corn or flour tortillas. Buy medium-sized ones, and heat each briefly in a hot skillet to make it more pliable and to create a few dark spots. Those dark areas add a lot of flavor!
Once you’ve gotten the prep done, you can have dinner on the table in about 10 minutes. Be sure to buy medium-size tortillas, 5 to 6 inches in diameter.
Fish for Tacos
1 1/2 pounds pound tilapia, cod, mahi mahi, halibut, red snapper or salmon fillets, cut into 8 longish strips (about 4 inches)
Taco Toppings
Sauce
1. Prepare the fish. In a medium bowl, stir together the oregano, salt, pepper, 2 tablespoons olive oil and lime juice. Add the fish and toss to combine well. Let the fish stand while you prepare the toppings and sauce.
3. For the sauce, whisk together in a medium bowl until smooth, the mayonnaise, sour cream, tomato paste or paprika, horseradish, mustard, salt, pepper and cayenne. Taste carefully and adjust the seasoning to your taste.
4. When ready for dinner, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. When hot, add the fish strips and cook about 2 minutes on each side until cooked through. Be gentle with the fish. If pieces break, that’s okay. Remove cooked fish to a plate. Tent with foil to keep warm.