It was nothing like what I expected (think Taco Bell but with fish). It was fresh, it was light, it was wonderful. I was hooked.
Of course, our week in San Diego was soon over, and we were back in Wisconsin, where few people have even heard of fish tacos, much less knew where to get one. So I set out to make my own. In my own typical fashion, I found a recipe in a cookbook (The Everything Cast Iron Cookbook - which I highly recommend!) and scoured the internet until I found about three likely-looking recipes, combined them to my taste, and started cooking. Here is the tasty result:
One pound firm white fish fillets (perch, tilapia, etc.)
Cabbage (or lettuce), tomatoes, onions, cheese, avacados (or whatever other toppings you choose)
1/3 cup mayonnaise
1/3 cup yogurt
1 tsp lime juice
½ tsp oregano
½ tsp cumin
½ tsp dill
½ tsp chili powder
Prepare toppings, mix together the white sauce, and warm the tortillas. Rinse fish and pat dry. Place a skillet (cast iron works well) over medium-high heat. Once it is heated, add 2 tablespoons of olive oil and swirl to coat. Add the fillets and cook for about 3 minutes (more or less depending on the thickness of your fish). Flip the fish and cook for another 3 minutes (you should see the fish change from translucent to opaque).
Chop the fish into 1 inch strips and place in a bowl. Sprinkle with salt. Serve in tortillas with toppings.
(This will definitely be made frequently in our house - even the kids liked it!)
This post is part of Fight Back Friday at Food Renegade.