Fish Tacos

Fish Tacos was one of the staple food of the indigenous North American people specially those who live near the shore, a simple dish where they wrap their plentiful fresh seafood in stone-ground-corn tortillas.

Tacos, mmmmm what’s not to like in this Mexican treat. A popular dish which uses meat as its main ingredient, but going back to its roots the original one dates even before the arrival of Europeans in Mexico, it was the indigenous people living in the lake region of the Valley of Mexico who created this dish and like this post the main ingredient was fish not minced meat.

This original version of the taco was one of the staple food of the indigenous North American people specially those who live near the shore, a simple dish where they wrap their plentiful fresh seafood in stone-ground-corn tortillas. As time passed this taco variant lost its popularity making way with what we commonly know nowadays, the minced beef filled tortillas. But during the last 50 years somewhere in Baja California a dish called codnoscenti was born where deep fried white fish is served on corn tortillas with shredded cabbage, sour cream, salsa, and lime. It then started to become popular again then it reached El Norte, during this time the deep fried fish was ditched and replace with a grilled version.

Then in mid-1980’s Fish tacos reached California and started to become popular there thanks to Ralph Rubio who introduced this. This Americanized version was inspired from a fish tacos at a local stand in San Felipe, Baja California, it instantly became his favourite and its one of the reasons why he kept coming back in the location every spring break. His preferred fish taco was from a vendor named Carlos, he liked it so much Rubio suggested that Carlos should open a taco stand back in San Diego where he lives. Carlos then dismissed the idea as he does not want to leave Mexico, Rubio suddenly thought if Carlos does not want to open it why not get the recipe so he can do it by himself. Carlos then provided the recipe without the exact amounts but it was not hard for Rubio to work out the amounts with the help of his father. Then in 1983 he opened his first restaurant on Mission Bay Drive in the Pacific Beach area of San Diego which offered this fish taco. Now he own more than 190 restaurants and the rest was history.

Fish Tacos

★★★★★ 5 from 9 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Mexican

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Description

Fish Tacos was one of the staple food of the indigenous North American people specially those who live near the shore, a simple dish where they wrap their plentiful fresh seafood in stone-ground-corn tortillas.

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Ingredients

Scale 1x2x3x

Soft Taco

• 6 pcs corn tortillas
• cabbage, finely shredded
• jalapeno, sliced
• red onion, thinly sliced
• chopped cilantro leaves, chopped
• sour cream
• mayonnaise
• sweet chilli sauce (I find this really good)

Fish

• 2 medium sized white flaky fish
• 1/3 cup cooking oil
• 1/2 tsp cayenne
• 2 pcs jalapeno, finely chopped
• juice from 1 lime
• handful of fresh cilantro leaves, chopped
• freshly ground black pepper
• salt

Tomato salsa

• 4 large tomatoes, chopped
• 1 red chilli, finely chopped
• 1 pc jalapeno, finely chopped
• 1 tbsp oregano, finely chopped
• 3 tbsp cilantro leaves, finely chopped
• 1 red onion, finely chopped
• 1 tsp minced garlic
• salt
• freshly ground black pepper
• oil

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Instructions

Fish

1. Mix together canola oil, cayenne, jalapeno, lime juice, cilantro and salt.
2. Pour mixture over the fish and let it marinate for 20 minutes.
3. Grill fish until cooked, roughly 5 minutes on each side, once cooked flake it using a fork.

Tomato Salsa

1. In a bowl mix all tomato salsa ingredients together, lightly mash then set aside.

Tacos

1. Lightly grill corn tortillas.
2. Fill them with cabbage, flaked fish, jalapeno, red onion and cilantro.
3. Dress with sour cream, mayonnaise, tomato salsa and/or sweet chilli sauce.

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