Photo: Neil Williams
If I had to name one of my all-time favorite food to find while I’m on the West Coast, it would definitely be fish tacos. We may be a far ways away from the sun-soaked areas of California where fish tacos reign supreme, but that doesn’t mean you can’t make your own fish tacos to enjoy.
Perhaps the versatility of fish tacos is what makes the dish so enjoyable, considering all the different kinds of toppings, condiments and spices you can use to enhance your tacos. Additionally, you can switch up the specific ways you cook your fish as well – coat the fillets in breadcrumbs and bake, pan-fry for a nice crispy crust or let it cook on the grill and get some nice char – whatever it be, they’re bound to be good.
First things first – be sure to pick the right fish. Using a flaky, soft, white fish is very important for fish tacos. Aim to look for a nice, firm tilapia, snapper, cod, mahi mahi or catfish. Even shrimp, lobster, or scallops make for a great alternative to a fish taco. Cilantro, avocado, cabbage, lime and jalapeno are all worthy toppings for the tacos – the flavors are bright and ingredients are healthy and one of my favorite combinations. Read More