Slow Life with Real Food

Eating and living mindfully by the beach

My Friend Doug's Really Good Fish Tacos

Here's a recipe to help you test your 'buy local' skills. We were able to buy at the farmers' market, grow, or raise pretty much everything (except the pineapple and mango, but both can be substituted or omitted). It's a 'one dish' meal, perfect for a crowd (most of it can be made well ahead of time), and really fun to make! And if that doesn't convince you, they are delicious and nutritious!

Makes enough for 6 -8 people, and can easily be doubled.

To make:

  • 1/2 purple cabbage, cut in strips
  • 1/4 medium purple onion, finely diced
  • 1 large jalapeno, seeded and finely diced
  • 1/2 bunch of cilantro, chopped fine
  • juice from three limes, or to taste
  • 2 Tbsp. white vinegar
  • salt to taste
Mix together in medium size bowl and chill for at least an hour. Will keep for a few days covered in the fridge.

Fruit Salsa
(use whatever fruits and proportions you like, or whatever is available to you locally)
  • 1/2 cup strawberries, diced
  • 1/2 cup mangoes, diced (peaches work well as a substitute)
  • 1/2 cup chopped pineapple (you can use fresh, canned or omit)
  • 1 large tomato, diced
  • 1/4 of red onion, finely diced
  • 2 jalapenos, seeded and diced fine
  • 3 cloves garlic, diced
  • 1/2 bunch of cilantro, chopped fine
  • juice from 3 limes
  • salt to taste
Mix all ingredients together in large bowl and let chill for at least an hour before serving. Keeps well in the fridge for up to a week.

Chipotle Mayonnaise
  • 1 whole egg
  • 2 dried chipotle peppers (available at most Mexican grocery stores), seeded and cut with  scissors into small strips, soaked in 1 Tbsp hot water for an hour
  • canola oil
  • juice of a half a lime
  • 1 garlic clove
  • salt and pepper to taste
Put egg in blender and blend on low. Gradually add oil in a very slow stream. Once it  begins to thicken add the rest of the ingredients. Keep adding oil until thickened to desired consistency. Keeps in the fridge for at least a week.

  • 1 1/2 lb. local firm fish (we used black cod), or tilapia (perch). In southern states, you might find or catch some catfish or other fresh water fish
  • fine, unflavored breadcrumbs (make your own with good-quality stale bread in a blender, or grate it on a cheese grater)
  • 2-3 Tbsp canola oil
Pat fish dry and cut into strips. Heat oil in large skillet over medium-high heat. Coat fish with breadcrumbs and gently place in hot skillet. Fry fish for 3 minutes on each side, or until fish is cooked through (you want a nice golden crust).

Corn Tortillas
Look for locally made! you might be surprised!

To assemble:
  1. Make slaw, salsa, and mayonnaise and refrigerate. Bring to room temperature before serving.
  2. Bread and fry fish just before serving.
  3. Heat tortillas on open burner of stove, or in a hot dry skillet. Wrap in a cloth to keep warm.
  4. Serve homemade lemonade or a locally-brewed beer (or homebrew!) as a refreshing beverage.
  5. Bring all of the ingredients to the table and have fun assembling and eating My Friend Doug's Really Good Fish Tacos!
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ok those look really good. Having lived in CA for 11 years, I'm quite familar with the traditional fish tacos. After relocating to IN the now teen boys are still wanting them and I do a new rendition that my San Diego friend has affectionally labeled "hillbilly tacos". He did say they were the best fish tacos he's ever had even with the hillbilly label! Blue gill is the local catch so even tho we have no ocean, it's real enough for us!

Posted by Teresa christman on November 06, 2008 at 11:58 AM PST #

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