article written

  • on 01.09.2014
  • at 03:00 PM
  • by admin

category: Recipes

Fish Tacos 0

Fish Taco Recipe by Jonathan Woodman

This is a colorful, highly textured variation of a popular dish that was enjoyed long before it was called by its familiar name: taco. Anthropologists believe that early inhabitants of the Valley of Mexico’s Lake Region were making tacos thousands of years ago, by filling their corn tortillas with species of fish that, like many of the lakes themselves, are now extinct. It was the Spanish conquistadors who provided the name in the 16th century and numerous variations have arisen ever since, including the modern Tacos de Pescado (fish tacos), which originated in the coastal (Mexican) state of Baja California, and here has been refashioned the Jonathan Woodman way, in which he waggishly begins: Locate shot glass. Have a shot of tequila. Place shot glass in an anticipatory manner near cooking station for later use.

Fish Taco Ingredients

woodmans fish tacos

2 pounds white fish (most white fish will do, don’t be afraid to try something new)

¾ cup Greek yogurt

15 – 20 sprigs cilantro

Plenty of limes

1 can of chipotle peppers

2 shots tequila

How to Make Fish Tacos

Start by making the sauce (and now is a good time to preheat the oven to 400˚F). In a blender/food processor, combine yogurt, cilantro, ¼ cup (squeezed) lime juice, 1 chipotle pepper, 1 shot of tequila.  When blended, stir-in ¼ cup of capers. Set the sauce aside for later use.

Next prepare the fish. Throw cilantro and lime (to taste) in a bowl with some sea salt and mash it into a paste. Give the fish a rub with the mix and throw it into a baking dish. Place the dish in the preheated oven and cook at 400˚F for 10 to 20 minutes, depending upon the type of fish used.

Now panfry the tortillas individually with just a touch of coconut oil. After they are warm and ready to go, place the cooked fish on a serving dish, and pour the sauce over it. From here it’s all a matter of presentation. Top with raw cabbage, thinly sliced pepper (yellow, orange, or red), and a generous piece of avocado. Tortillas are served separately. Yields 6 to 8 servings.

Enjoy your Tacos de Pescado (Fish Tacos) and make sure to check out our new cookbook with over an additional hundred recipes!

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