I called my husband at work yesterday afternoon and asked the age-old question: “What do you want for dinner?” The reply was quick: “Tacos.” This is sort of a fortnightly staple for us. Once every two weeks or so we rock a taco/fajita night—but after three years of run-of-the-mill tacos, I’m bored. Not to mention, I always feel so full after eating them. Meat, cheese, guacamole, refried beans. Delicious, for sure – but they leave me in a food coma on the couch for 45 minutes after. Generally not a problem, but tonight I have to work, which means I have to be on my feet for 3 hours pulling pints—my part-time grad-school job— for thirsty and impatient customers!
And then I have a genius moment…I have fish in the freezer, some lovely cod! I can make…FISH TACOS! I have never made fish tacos before, but vaguely recall getting them at a restaurant a few years ago and everyone ooh’ing and ahh’ing over my meal. So I pull the fish out of the freezer and go online to do some initial research. I get the basic principles of the fish taco. Keep it light—nothing overpowering and heavy—nothing to cover the flavour of the fish.
I have my ideas for base ingredients: fish, lime, cilantro, light yogurt, homemade guacamole and possibly some chopped tomato. It was all a bit of an experiment – but I can say with conviction that the fish taco is an unsung hero of the Mexican food world! The flavors are more subtle, but every bit as bold as a normal taco. You get all these rich and pure flavors (like lime and cilantro) with the soft and tender fish. Frankly, I’m converted! I will continue to perfect this recipe—and so can you! Here’s my recipe.