Of the nine months I lived in Southern California, fish tacos were the best thing I got out of it.
Yes, I met some cool people, but those friendships can’t compare to my love for fish tacos.
I spent my days in OB (Ocean Beach) reading on the beach before and after my escape to South Beach Bar & Grill for their over the top happy hour. $2.50 tacos- grilled mahi/wahoo/shrimp/lobster/ceviche, AND fried oyster/pollock/calamari tacos along with grilled baby octopus (!!) and $3 pints of blue moon and Sam Adams. Life in Cali was a culinary home run.
And let’s not foret the magical Hodad’s across the street serving up the best burger and onion rings OF MY LIFE.
Mexican, sushi, and burgers, that was my life in 2007.
Fish tacos are like all tacos, they can be done in a number of ways. I’m a fan of both grilled and fried, but there’s just something about the crunchiness of the fried that gives me the wow factor.
Fish Tacos ::
- white fish fillets
- chipotle powder
- salt & pepper
- frying oil
Cut the fish into thin strips. Make a spice rub the chipotle powder, cumin, and lime zest. Gently spread this over the fish and allow to marinate for one hour.
Thinly slice the cabbage and set aside. Prepare pico de gallo with diced tomato, onion, serrano chili, cilantro, salt and lime.
While the fish rest, make your tortillas.
- 2 cups flour
- .5 tsp salt
- 1 tsp baking powder
- 1 TBS pork fat
- about .75 cup of water
Combine first three ingredients in large bowl. Using hands break up the pork fat into the mix. Add the water and mix until a ball has formed. Transfer to a lightly floured surface and knead for 5ish minutes until smooth. Divide into 12 balls and using a rolling pen roll out each ball. Toss them in a hot cast iron and cook on both sides til bubbly and golden. Wrap in clean kitchen towel to keep warm.
Fry up your fish. Don’t forget to season with salt & pepper on both sides!
Once the fish is finished assemble your tacos. Place two thin slices of avocado on each tortilla, a piece of crispy fish, spoon on some pico and top her off with shredded cabbage. Eat.