An Ode To The Fish Taco
Panko Crusted Fresh Halibut
Cabbage-Fennel-Carrot-Radish-Pepitas Slaw
Key Lime Serrano Cumin Vinaigrette
Pickled Red Onion, Fresh Herbs, Baja White Sauce
Mexican Lime, Tortilla Strips
Dear Fish Taco – you are irresistible. Your flavors conjure up spicy memories of our saucy adventures in Ensenada. Fresh-caught fried fish, crisp shredded cabbage, salsa, white sauce and a squeeze of lime on a corn tortilla. A fish taco and a margarita are una pareja celestial. Baja California is the birthplace of the fish taco and home to Hussong’s Cantina, where they claim to have invented the margarita in 1941.
Fast forward a several decades since your “invention” where I reimagine your essence. This is perfectly crusted local halibut topped with a cabbage slaw studded with organic rainbow carrots, peppery radish matchsticks, fennel slivers, and pumpkin seeds. A zippy Mexican lime vinaigrette with sliced serranos, cumin, and fresh thyme dresses the slaw. Corn tortillas are sliced thin and fried for the topping. And it wouldn’t be a Baja taco without your salsa blanca – so here, tangy Mexican crema combined with mayonnaise and minced garlic provides a creamy balance to the crispy golden-brown fillets.
Fish Taco – you have aged gracefully. You are fabuloso! But we will still always crave your youthful side. See you in Baja!
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