San Diego style fish tacos. The first time I visited my brother in Laguna Beach in Southern California, we had fish tacos at a little roadside stand. I was hooked. These are the closest I can get to that unforgettable experience. These tacos always remind me of the California coast and some of my favorite flavors from Mexcian cuisine such as roasted smoky tomatillos, cilantro and lime. This recipe does not require much skill. It does require lots of gathering of ingredients, chopping, grating, and assembling. I love to prepare these tacos and use some of my pottery pieces and Mexican stoneware to contain the garnishes and salsa and tortillas.
Fish Tacos
-
- Prep Time
- Minutes
Ingredients
- For the Fish Marinade and rub:
- 4 -4 oz fillets of any fairly firm fleshed fish (snapper, tilapia, drum, etc)Each fillet about 5 inches long and 2” wide
- 2 tsp olive oil
- Juice of ½ lime
- 1 tsp chili powder
- Salt, pepper
- Pinch of ground allspice
- 1 tsp finely minced garlic
- 2 tsp grated lime zest
- For the Tomatillo Avocado Salsa:
- ½ c tomatillo, green salsa
- 1 ripe avocado, diced
- Juice of one lime
- ½ cup chopped cilantro
- 2 green onions, chopped
- 1 tsp minced garlic
- Salt and pepper to taste
- Garnishes:
- 8 tsp sour cream
- ½ cup shredded cheese such as Monterey Jack
- ½ cup shredded red cabbage
- ½ cup thinly sliced red onion
- 2 plum tomatoes, seeded and chopped
- 4 TBSP cilantro, finely chopped
- 8- 6” soft corn tortillas
Instructions
- Place the fish in a shallow dish drizzle with oil and lime juice and turn to coat. Mix all of the spices together in a small bowl. Rub the fish fillets with the dry spices working with your hands to distribute the spices evenly over the fish. Rub garlic and lime zest on fish. Cover and refrigerate for 4-8 hours.
- While the fish is marinating, make the tomatillo avocado salsa. Buy a jar of high quality, as spicy as you like it, green tomatillo salsa. Add ingredients listed above. Set aside.
- Make separate bowls with grated cheese, one with chopped tomatoes, a bowl of sour cream and a bowl of thinly sliced red onions and shredded cabbage.
- Grill or broil the fish until cooked through and set aside.
- Heat a large skillet and over medium heat. I usually spray the pan lightly with Pam or oil the pan with a light layer of cooking oil. Warm the tortillas, one or two at a time, until soft and warm. You want the corn tortillas to be flexible and pliable so you can fill them and fold them without the tortillas cracking.
- To assemble the tacos, first place tomatillo avocado salsa on tortillas, top salsa with sour cream and then a cooked fish fillet. Then layer cheese, cabbage, onion, tomato and cilantro.
- Servings : 4
- Recipe Type : All Recipes, Mains
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