What To Eat And Drink

What To Eat Now: Fish Tacos

By Marcus Samuelsson | May 24, 2012

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.

Once you’ve picked your fish, be sure to marinate it in a sea of limes, garlic and chili powder. Preferably, it is best to use a baking dish and squeeze one-half of a lime over the fillets with a few cloves of chopped garlic, a nice pinch of chili powder, a touch of salt and pepper with a finishing drizzle of olive oil. All the fish needs is about 15 minutes in the fridge with the marinade until it’s ready to go. From there, the options are endless. Coat the fish in panko breadcrumbs or crushed tortilla chips for an added crunch and bake it or pan-fry with some olive oil. Either way, once the fish is cooked, you can move on to your traditional fish taco toppings – napa cabbage, red onion, a few pinches of cilantro and some spicy crema. For a more fruit-forward grilled fish taco, top with our citrus salsa verde.

Recently, I met with my friend Dr.Oz and showed him my favorite way to prepare fish tacos. In this recipe, I used blue corn tortillas made from a different variety of corn grown by the Hopi and Pueblo indians. The tortillas are traditionally made without salt, which may seem odd but is a great way of making sure the subtle taste of the blue corn really shines. This is definitely one of the healthiest ways to eat a fish taco.

Check out the video below…

What’s your favorite fish taco?


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