Baja inspired Fish Tacos

Take.me.fishin'MI.Girl

Moderator
Staff member
STCA Member
#1
Follow-up post from:
http://www.safishingforum.com/threads/packery-channel-march-5th-2017.4862/#post-42426

Here are the fish tacos from my sheepshead and flounder catches on Sunday. Kept it simple - fillets were seasoned with salt and pepper then lightly pan-fried in coconut oil. Topped with red cabbage, my homemade cilantro-lime sauce and queso fresco crumbles. I cheated and bought tortillas. The tortillas are mezcla (corn and flour fusion - tastes like a corn tortilla but has the texture like a flour tortilla-good stuff if you've never tried them!)

20170308_182439.jpg 20170308_181015_20170309053521672.jpg

All measurements are estimations since I never typically measure anything when I cook or create recipes.

Dairy-free Cilantro-lime sauce:
1 - Bunch of cilantro
2 - limes; freshly juiced
Half of an avocado
3 Tbsp - Mayo
1/4c - 1/2c of milk substitute (ie: almond, rice, cashew, quinoa milk etc)
Salt to taste
Your favorite tortilla (corn is traditionally used)
***If you are new to the area, most HEB stores sell freshly made flour and mezcla tortillas near the bakery; select stores may even sell fresh corn ones?
Chachos and Mama Margies also have fresh ones.***

Add all ingredients into blender or smoothy maker like: ninja, vitamix or bullet
Puree until smooth
Pour over tacos (you can even put it on chicken enchiladas, fries, chicken nuggets and it's even good with tortilla chips!)

Variations:
Beer batter or tempura the fish and fry it.
For a light and crispy Tempura batter:
Take a chilled (metal) bowl add 4 parts flour to 1 part corn starch and salt to taste. Add chilled seltzer water or club soda to the mix until just before you reach your desired consistency then add a handful of crush ice to keep the batter chilled throughout the frying process. Dip seasoned fish into flour (light dusting only) then batter and fry at 350°F until golden brown.
**I learned these tips from an owner/executive chef from a restaurant in Austin that I met at an Asian Grocery store a few weeks ago. AWESOME! AND SO EASY!

Add: you can add grilled or oven roasted: tomatillos, poblanos, serranos or jalapeños to the sauce. Grilling or oven roasting adds depth to the flavor profile

Substitute: Mexican cream, heavy whipping cream or sour cream (you can thin out sauce with splash of milk if desired) for Mayo & almond milk

Other Garnish ideas: diced cilantro, squeeze of lime, diced tomatoes, Pico, green cabbage, shredded cheese or sliced avocado.

I hope you try it and enjoy it as much as I do!

Happy bellies fellow foodies!

:playboy:
Erika
IG & Fishbrain: MI-Reel-Therapy-Girl
 

Take.me.fishin'MI.Girl

Moderator
Staff member
STCA Member
#5
Smoked fish is awesome too. I have an electric smoker and have smoked some fish. I am going to have to look into pickling bologna.
I craved pickled ring bologna when I was pregnant with my daughter and my friend back home sent me a big jar of it. Sooo good. My Texas native husband isn't a fan. I miss poutine and fresh cheese curds.
 

Take.me.fishin'MI.Girl

Moderator
Staff member
STCA Member
#7
I love cheese curds too. What is poutine?
Crispy fries with fresh cheese curds on top and covered with a turkey/brown gravy. It's a Canadian thing but you can find it in northern Michigan. There is a pub near the quarry that has them but I've never been. Some of the HEB stores sell cheese curds too, but it's hard to find them down here.
 
#9
hey 'Mi.girl, how long does it take to make these tacos cuz if it takes more than 30 min.(i might go 45min, they look good), i probably won't try them but they look like tacos from Rosarios'. it takes me about 25-30 min. from start to shoving in my mouth to make my tacos. Professional looking pix as well. :winner:
 

Take.me.fishin'MI.Girl

Moderator
Staff member
STCA Member
#11
hey 'Mi.girl, how long does it take to make these tacos cuz if it takes more than 30 min.(i might go 45min, they look good), i probably won't try them but they look like tacos from Rosarios'. it takes me about 25-30 min. from start to shoving in my mouth to make my tacos. Professional looking pix as well. :winner:
I'd say if you have all the ingredients, making the green sauce takes the longest only because I like to oven roast/broil the tomatillos and poblanos. 20 mins at most if you are good at multi tasking.