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The tortilla is one of Mexico's gifts to the world. And if you haven't stuffed a corn tortilla with deep-fried or grilled mahi mahi (or other mild fish) and a little pico de gallo, brother, you are hard pressed to call yourself a true taco eater. Throw in some cilantro, give it a squeeze of lime juice, and it's even better. (Get a recipe here.) Of course, if you want to keep going, shred some cabbage, slice an avocado and give the tacos a dollop of crema mexicana or sour cream. Sauteing the fish, instead of deep-frying, cuts the fat, as Kitchen Daily contributor Alexis Touchet does in this recipe.
Writer Calvin Trillin is a fish-taco man, and he found his bliss on a beach in Barbados (read his Gourmet story "The Frying Game" here).
Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.
Writer Calvin Trillin is a fish-taco man, and he found his bliss on a beach in Barbados (read his Gourmet story "The Frying Game" here).
Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.
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8-18-2010 @10:11AM Matt_M said... I'm a big fan of putting cilantro-flavored coleslaw on fish tacos. It's a weakness.
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8-18-2010 @10:56AM Melly said... Jack Astor's used to have shrimp taco on their appetizer menu. I'm so sad it's gone now, not that I go there often. Certainly not my first choice but I don't argue if others want to go ;)
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