Today, we will take a look at Fish Tacos, originally from the Baja California peninsula in Mexico, now well-traveled across the US and abroad. There are conflicting stories about the origin and history of Fish Tacos, but we won’t get into that. The region is surrounded by the sea, and tortillas are abound, so it only seems natural that Fish Tacos would appear.
Depending on your taste and region, there are many versions to Fish Tacos. This NY Times article goes into the art of Fish Taco on how to maximize enjoyment, and I would have to agree that on a freshly fried fish fillet, it is best to maintain the crunch by using sauces that are not watery. So avoid pico de gallo or salsa. Just use the crema sauce or substitute with a kind of tartar sauce. A crunchy purple cabbage slaw is also a must! And add to that pickled red onion, and it is set to go.
Here is an excellent recipe of a proper beer-battered fried cod filet fish taco recipe with purple cabbage slaw and chipotle sauce. Mmmmmm… Need I say more?
For some fresh, organic taco experience, you can try out The Taco Truck in their various locations here.
Photo from Once Upon a Chef blog