Angela's Fish TacosTuesday, September 04, 2012
I debated whether or not to post my "go-to" fish tacos recipe. Then I read this disaster of an article on what constitutes a "real" Baja-style fish taco and decided to weigh in. If you've followed my blog for any length of time, you know that I love to get creative with my tacos. I'm all for it. I even wrote a post on ways to branch out with taco recipes while staying healthy. I disagreed with the author's stance of non-traditional salsas or seasonings (bring on the mangoes), but then I saw that her own ingredient list included Sriracha and had to laugh at the hypocrisy. Whatever. My real issue with the article is that there is also absolutely NO requirement that fish needs to be batter dipped and fried to constitute an authentic baja-style fish taco.I also don't see the point of using mayo, Mexican crema and whole milk to make a white sauce. Not only is that overkill on ingredients, but Greek Yogurt does the job just fine without all the extra fat and chemicals. Nonsense like that is why American diets are tragically unhealthy.
|No need to fry fish this fresh!|
I deviated a tiny bit from my standard recipe and sauteed my onions first in a little bit of coconut oil. Usually I toss them into my slaw raw, or don't use them at all. Whatever works for you. My son said he likes the cooked onions better and I think I agree with him on that!
Over medium high heat using about a tablespoon of coconut oil, sear the fish chunks for 2-3 minutes each side until the fish turns opaque and begins to flake. Season with a good pinch of sea salt and pepper. You'll also want to heat your tortillas in a small ungreased skillet or warm them in the microwave, per package directions.
Spoon some slaw into a warmed tortilla, add a few chunks of fish and onions, top with a dollop of yogurt and garnish with fresh cilantro. Now that's my idea of good eating!