“Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer.” ~ Tom Robbins
We were soldiers once and young, the hubs and I. Back in those good old days we use to go to a fellow soldier’s house who was also a southern Californian like Joe and partake in Taco Fest. Taco Fest always came down to a competition of who could eat the most tacos among the guys. I believe the most eaten was 15. These weren’t tiny tacos, no, these were packed full of meat, cheese, lettuce and tomatoes so that it was almost impossible close. First their belts would come off, then the first button of their pants was popped. Cigarette breaks were allowed and taco fest only ended when the last person tapped out. Those were the days!
Those tacos were sooo good! They were made with the special recipe of our friend and we still talk about them to this day. My husband, having grown up in southern California, was a connoisseur of tacos. Perhaps his favorite was a fish taco that came from a taco truck which parked at Rosarito Beach in the 80’s. He had mentioned these to me several times so I decided to find a recipe and make them for him. I have to say in Alabama we had never heard of fish tacos and I had my doubts.
Those doubts didn’t last past the first bite. Fish tacos are now one of my favorite things to make and eat. Sometimes I make pico de gallo or guacamole to go with the tacos, but usually we dress them simply with chopped cabbage and Tapatio Sauce, which is just sour cream mixed with Tapatio Hot Sauce. I love when the hubs comes home from work, looks around the kitchen, assesses the situation and says, “Yes, fish tacos!” I hope you give these a try and find the satisfaction in a well-made taco. Pair it with a good cold beer and enter into the sublime.
Ingredients (Serves 2)
1 lb. Mahi Mahi fillets
½ cup flour seasoned with salt
2 eggs, beaten
2 cups fresh bread crumbs
Oil for frying
6 corn tortillas
1 cup cabbage, chopped
Tapatío Sauce ~ Mix ½ cup of sour cream with 1 tablespoon of Tapatío Hot Sauce. You can add more or less of the hot sauce according to your taste.
Cut fish fillets into 1” strips. Coat the fish with flour, then dip into beaten eggs and coat with bread crumbs.
Heat ½” oil in a pan over medium heat until hot. Fry fish until golden brown on all sides.
Place the fried fish on paper towels and season with salt.
Fry the corn tortillas until light brown and drain on paper towels.
Place the fish in the tortillas and top with cabbage and Tapatío Sauce.
- 1 lb. Mahi Mahi fillets
- ½ cup flour seasoned with salt
- 2 eggs, beaten
- 2 cups fresh bread crumbs
- Oil for frying
- 6 corn tortillas
- 1 cup cabbage, chopped
- Tapatio Sauce ~ Mix ½ cup of sour cream with 1 tablespoon of Tapatio Hot Sauce. You can add more or less of the hot sauce according to your taste.
- Cut fish fillets into 1” strips. Coat the fish with flour, then dip into beaten eggs and coat with bread crumbs.
- Heat ½” oil in a pan over medium heat until hot. Fry fish until golden brown on all sides.
- Place the fried fish on paper towels and season with salt.
- Fry the corn tortillas until light brown and drain on paper towels.
- Place the fish in the tortillas and top with cabbage and Tapatio Sauce.
- ¡Que aproveche!