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Whether you choose the traditional taco or a more contemporary version, fish tacos make a great choice as part of a festive but laid-back Labor Day menu. (Bill Hogan/Chicago Tribune) |
We're having a fish taco moment. Fish tacos began life as after-work sustenance for fishermen in Ensenada, Mexico, became cool as the snack of choice for surfers and their pals in the Baja Peninsula and have now circled the globe as a trendy bar nosh and alternative to the shrimp cocktail.
The original fish taco was a humble scrap of the catch of the day, battered and fried by fishmongers on the pier or at the fish market, dressed with crunchy cabbage, creamy sauce, a dab of salsa and a squeeze of lime, all nestled in a corn tortilla or two for easy eating. Simple. Fresh. Delicious.
In today's no-taco-left-unturned culinary climate, fast-food chains and five-star chefs have had their way with the fish taco. We've seen everything from tuna tartare tacos on upscale bar menus to chef Ryan Poli's deconstructed version (composed of hamachi crudo, mango-papaya salsa and a corn nut foam), featured on a recent episode of "Rocco's Dinner Party" on Bravo.
Jason McLeod, a chef in San Diego who has downed many a taco, touts Lucha Libre in Mission Hills for its twisted tacos.
The restaurant packs blackened mahi-mahi into its undefeated seafood taco and tops it with a spicy, creamy serrano sauce for a flavorful (and a bit healthier) version of the original.
Whether you choose the traditional taco or a more contemporary version, fish tacos make a great choice as part of a festive but laid-back Labor Day menu.
Grill some spiced-up fish steaks (halibut or swordfish are perfect choices) and serve with a creamy slaw (McLeod recommends adding tangy creme fraiche to the dressing), salsa fresca from a jar or from this season's harvest, and a pile of corn tortillas for a make-your-own taco bar. Or deep fry for a crispy version; we give you both methods.
Don't forget a big bowl of fresh lime wedges ("This is key," says McLeod) for the fresh finishing squirt.
Baja fish tacos
Prep: 20 minutes
Cook: 10 minutes
Servings: 4
Ingredients:
3/4 cup flour
1/4 cup cornmeal
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer (Mexican lager is most authentic)
Oil for frying
The original fish taco was a humble scrap of the catch of the day, battered and fried by fishmongers on the pier or at the fish market, dressed with crunchy cabbage, creamy sauce, a dab of salsa and a squeeze of lime, all nestled in a corn tortilla or two for easy eating. Simple. Fresh. Delicious.
In today's no-taco-left-unturned culinary climate, fast-food chains and five-star chefs have had their way with the fish taco. We've seen everything from tuna tartare tacos on upscale bar menus to chef Ryan Poli's deconstructed version (composed of hamachi crudo, mango-papaya salsa and a corn nut foam), featured on a recent episode of "Rocco's Dinner Party" on Bravo.
Jason McLeod, a chef in San Diego who has downed many a taco, touts Lucha Libre in Mission Hills for its twisted tacos.
The restaurant packs blackened mahi-mahi into its undefeated seafood taco and tops it with a spicy, creamy serrano sauce for a flavorful (and a bit healthier) version of the original.
Whether you choose the traditional taco or a more contemporary version, fish tacos make a great choice as part of a festive but laid-back Labor Day menu.
Grill some spiced-up fish steaks (halibut or swordfish are perfect choices) and serve with a creamy slaw (McLeod recommends adding tangy creme fraiche to the dressing), salsa fresca from a jar or from this season's harvest, and a pile of corn tortillas for a make-your-own taco bar. Or deep fry for a crispy version; we give you both methods.
Don't forget a big bowl of fresh lime wedges ("This is key," says McLeod) for the fresh finishing squirt.
Baja fish tacos
Prep: 20 minutes
Cook: 10 minutes
Servings: 4
Ingredients:
3/4 cup flour
1/4 cup cornmeal
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer (Mexican lager is most authentic)
Oil for frying
