My brother recently conquered a mammoth lingcod (see above) on a fishing excursion. Gnarly to the eye but luscious to the taste, the big fish inspired us to take our stab at fish tacos, and we knocked it out of the park! There are many good recipes on the internet, including some with yummy beer-battered, deep-fried fish. Here’s our version! Pacific cod, halibut, mahi mahi, rockcod, tilapia, or any white fish will work. The balance of spice and heat with cooling white sauce and fresh, firm fish made a taco muy bueno with which to swill our Cerveza Pacifico! Aloha, Buen Provecho, and Down the Hatch!
1. Make white sauce: Mix thoroughly together 4 tbsp. sour cream, 3 tbsp. mayonnaise, 1+ tbsp. freshly squeezed lime juice, 1 clove minced garlic, kosher salt to taste, and 1 tsp. lime zest. Set aside.
2. Rub 1 lb. of fresh fish with 1 tsp. paprika, 1 tsp. oregano, 1 tbsp. olive oil, and salt and pepper to taste. Adding any combo of cayenne, cilantro, cumin, or lime juice is a nice option as well. Set aside for 15-30 min.
3. Prepare garnishes: jalepenos both pickled and raw, shredded cabbage, chopped tomatoes, cilantro, and green onions, avocado slices or guacamole, assorted salsas including hot sauce like Tapatio brand.
4. Grill fish. Serve with warm tortillas (corn or wheat, your call) and garnish as desired. I personally like fish, cabbage, lots of cilantro, white sauce and Tapatio hot sauce.
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