#BEST FISH TACO RECIPE TRIAL#

Count on 2-3 tacos per person for dinner. These were excellent! And easy! I heated the torillas on the burner so they were a bit crispy and puffy. Tortillas should be toasted on the open gas flame or in a cast iron skillet. I am, however, very disturbed by the suggestion that one should microwave tortillas. This is a fantastic recipie! The pickled onions really take it over the top. I now keep a container in the refrigerator all the time. Tortillas taste much better heated in a comal.Įxcellent recipe, very flavorful! Made the pickled onions for the first time and they were correct. The tomato salsa is not needed, we add a dollop of yoghurt to each taco, the result is just delish. We kept fillets whole instead of chopping and topped with Mexican cheese, salsa, and avocado. I followed as described except used seasoned rice wine vinegar instead of red wine vinegar. Love the pickled onions.Įxcellent as written.

Garnish with lime wedges and cilantro sprigs.īest tacos ive ever had make many moore times so many good simple ingredients cheap n easy just like i like it on monday night! It was so perfect why try anything else? Made this dish 20+ times Serve accompanied by Mexican crema and salsa. To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Place the warm tortillas in a towel-lined basket or plate and cover. Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Check for seasoning and add more salt if necessary. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Heat a nonstick sauté pan over medium-high heat. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Set aside for at least 30 minutes or up to several weeks. Or if you want a great taco sauce, try our chipotle sauce.Put the onion in a small bowl and pour in enough red wine vinegar to cover well. If you’re looking for a traditional sauce for fish, give my tangy tartar sauce a try. Play around with it until it’s exactly how you like it. The great thing about sauces like this is you can add more or less of the ingredients to suit your taste.

It actually reminds us a lot of our imperial sauce, yum yum sauce, quesadilla sauce, and burrito sauce.

#BEST FISH TACO RECIPE TRIAL#

There are several fish taco sauces online and after plenty of trial and error, we finally adapted one to make it close to what we had in Mexico. We still think about this crema and decided it was time to recreate it. It paired wonderfully with the fresh ingredients and fish over a soft taco shell. It was cool, creamy, and tasted like chipotle peppers. What made these tacos so amazing, you ask… The fish taco sauce! We’ve visited Mexico a few times and one time, in particular, we sat oceanside at an outdoor restaurant and feasted on the best fish tacos ever.

Best fish taco recipe