Classic San Felipe Fish tacos from Baja California, Mexico - with the only change being the fish is served blackened instead of fried
Course Lunch
Cuisine Mexican
Keyword Culinary 3
Servings 4
Ingredients
1 ½poundsmedium bodied white fish filetsMahiMahi preferred; cut lengthwise into taco-sized rectangles
4ozbuttermelted
8corn tortillas6-inch
1cupred cabbagesliced thin
1cupgreen cabbagesliced thin
cilantro leavesfor garnish
8lime wedges
Pico de Gallo
Avocado crema
Cotija Cheese
Instructions
Wrap tortillas in aluminum foil and warm in 135°F oven.
Dip cold filets in melted butter
Sprinkle seasoning evenly over both sides.
Heat sauté pan over medium-high heat. Lightly (very lightly!) coat with neutral oil.
Add fish to pan and cook 2 to 3 minutes on each side or until the desired degree of doneness.
Divide fish evenly among warmed tortillas.
Serve with lime wedges, pico de gallo, thinly sliced cabbage, crumbled Cotija, cilantro leaves, and a drizzle of avocado crema.
Notes
Somewhere in Baja California, Mexico, sometime in the last 40 or 50 years, someone concocted what is generally considered to be the prototypical fish taco. According to the "fish taco experts," this humble delicacy consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla, with shredded cabbage, a thin sour-cream- or mayonnaise-based sauce, a bit of salsa, and a most vital spritz of lime.The KING of fish tacos is Ralph Rubio, who owns a chain of restaurants which all feature this dish, and brought the recipe to California (US) from a street food vendor he had met in Mexico in 1983.