Written By Guest Writer Appetizer / Main course / Recipes Sep 14, 2012 Fish Taco Love Affair SHARE VIA: Facebook Twitter PinterestEveryone has a menu deal breaker – a dish that, if discovered on a menu, will preclude any other offerings, no matter how tempting they may sound. For me, this dish is fish tacos. My first fish taco experience occurred many years ago during a trip to Mexico. While wandering through the west coast surfing village of Sayulita, my family and I happened upon an unassuming little eatery boldly proclaiming to be home to “the world’s best fish tacos” on a brightly painted sign. Unfortunately we were unable to immediately investigate the claim, as the restaurant was closed for surfing. A small notice explained that the place was apt to shut its doors without warning whenever a particularly tempting batch of waves lured the cooks to the beach. The next day we returned to the taco hut and had better luck. Sitting on their patio I enjoyed an ice cold cerveza and the best fish taco in existence. True, it was my first experience but I was an instant believer upon first bite. Tender chunks of fried marlin were sprinkled with crisp slices of cabbage, an incredibly flavourful pineapple salsa, and a drizzle of creamy garlic sauce. The whole delicious mess was resting in a little masa tortilla, fresh from the quaint tortilla factory next door. It was a culinary game changer for my palate, and I ate as many fish tacos as I could during the remainder of my trip. Back at home, my tan faded but my fish taco fixation did not. Summer approached and I perfected my fish taco recipe using the bounty of my fishing inclined friends. It’s a great casual meal that can be mostly prepped in advance, and guests can personalize their own tacos as desired.—BY LINDSAY MUIR Fish Tacos: Fried Fishany fresh white fish, cut in roughly 1” chunksflour1 egg, beatencumin, ground chile powder, chipotle powder, salt and pepper- to tastecanola oil for fryingToss the fish with the beaten eggSeason your flour as desired then dredge batches of fish in the mixture. Ensure you only dredge as much as you can fry in your pan without overcrowding.Fry fish immediately after dredging in a shallow layer of oil over medium heat. Once cooked through enough to “flake”, place fish on a paper towel lined plate and keep warm in a low temperature oven until all fish is cooked.Serve tacos immediately after cooking all the fish Pineapple Salsa1 cup diced fresh pineapple 1/4 cup finely chopped red onion1/4 cup red pepper, diced 1/8 cup finely chopped cilantro 1-2 jalapeno peppers, seeded and finely chopped1 clove garlic, minced lime juice, to taste Salt, to tasteCombine all ingredients in a bowl and let sit at room temperature for at least 30 minutes. Stir before serving. Creamy Garlic Aioli1 egg yolk1/2 c oil1-2 cloves of garlic, crushed1/4 c sour creamsalt, to tastelime juice, to tasteWhisk together the garlic and yolk. Whisking constantly, slowly pour in the oil in a thin steady stream to allow for emulsification.Add salt and lime juice to taste. Stir in sour cream. Additional GarnishesWarmed corn tortillasslices of avocadothinly shredded green cabbagehot sauce Ediblesfishrecipetacos SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Appetizer / Recipes November 6, 2015 Top Notch Crab Cakes: It’s all about the Crab When it comes to eating seafood, crab is one of the finest in selection. The flesh is buttery, sweet and meaty. From the Pacific Northwest to the ... Read More Appetizer / Recipes / Side dish October 14, 2015 Homemade Gravlax: An Alternative To Smoked Salmon Smoked salmon has always been a big part of my culinary life. It’s not that I grew up anywhere near the ocean, but the stuff was always plentiful ... Read More Comments are closed.