FISH
TACOS
Recipe from Ann Hazard
Author of Agave Sunsets, Cartwheels in the Sand and
Cooking with Baja Magic
Visit: http://bajamagic.com or write CookBaja@aol.com
(Ann writes:This Baja creation has been around longer
than I have. According to local legend, fish tacos
originated in San Felipe where they have always been the
street taco of choice. In the early 80's, they were
discovered by a young Baja aficionado who pirated the recipe
from a now defunct taco vendor and bought it northwest to
San Diego. He opened a tiny taco shop named Rubio's down by
Mission Bay that specialized in authentic Baja-style fish
tacos. By the year 2000 it's expected that there will be
over 100 Rubio's restaurants in Southern California -- so I
guess I don't really need to tell you that the popularity of
those fish tacos has skyrocketed.
For the best fish tacos south of the border these days, (in
Nina's opinion) you have to travel to San Felipe (on the Sea
of Cortez) or Ensenada (directly west on the Pacific). Her
favorite tacos can be found at the fish market in Ensenada.
When you first drive into town, you'll make a right turn
just past the ship repair yards and immediately you'll see
the outdoor fish market. There's a huge palapa on the right,
at dockside, where vendors sell an incredible array of
just-caught seafood, fresh shrimp cocktails and the most
awesome fish tacos around. In case you're wondering, Juan
Carlos, the grinning gato, agrees with Nina 100%. He does so
love those fish tacos, He comes all the way up from his new
home in Todos Santos to Ensenada at least twice a year just
to eat some!
This recipe does its best to bring Baja Fish Tacos to you.
Depending on their appetites, this will serve three to four
people. But then again -- if your friends are anything like
ours, they may be so enamored with your fish tacos that
you'll have to double the recipe next time around. You could
have worse problems! Oh, and if you don't want to use
fried fish, you can lightly season and broil or grill
the fish filets instead. You won't sacrifice either
the taste or the inherent air of festivity generated by
these colorful, incredible tacos. )
8 filets of white fish, cut into strips of about 1 1/2" x 4"
each
1/2 cup corn flake crumbs
1/4 cup Italian bread crumbs
2 eggs, lightly beaten
1/2 cup corn or canola oil
1 cup thin sour cream sauce
Pico Pica sauce or any red pepper sauce to taste
6 radishes, minced
1 cup shredded cabbage for garnish (use a mixture of purple
and green)
1/2 bunch cilantro, in sprigs
1 large tomato, chopped
1 cup Cheddar, Chihuahua or Jack cheese, shredded
salsa fresca to taste
Dredge each fish filet in beaten egg. Coat thoroughly with
mixture of corn flake crumbs and Italian bread crumbs. In a
frying pan heat oil until a drop of water sizzles when put
in the pan.
Cook each fish filet for three to four minutes on each side.
Remove from pan and drain on paper towels. Place filets in
oven on warm until you are ready to serve.
In a small bowl, mix the sour cream sauce and Pico Pica with
the radishes. Put a fish filet on one half of a hot corn
tortilla. Place one to two tablespoons of sauce on top of
filet as you are serving it. Garnish with shredded cabbage
and serve immediately with salsa fresca on the side.
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