Let’s pretend it’s midday and you’ve worked quite an appetite from catching some morning waves out in the bay. Sounds like a great time to whip up some lunch! In Sayulita, the early afternoon air is filled with the smell of fresh fish on the grills and in the fryers! It’s taco time and if you somehow make it past all of these vendors selling their fresh tacos, then you can try this recipe at home. It’s all about freshness here which begins with your white fish filet and carries through to crispy cool red cabbage, peppery cilantro and a cool creamy creme fraiche with citrus zest and juice to help balance the dish’s heat. I humbly declare that these tacos are the absolute dopest! Here we go….
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 2 (makes 6 tacos)
- 1 Large white fist fillet cut into strips (I love Halibut here)
- 1 Cup of panko breading ( yes this is fusion baby)
- 1 Tbsp of chili powder
- Pinch of salt
- Pinch of black pepper
- Pinch of cayenne ( very spicy so use wisely)
- Pinch of garlic powder
- 2 eggs
- 1 Soft and ripe avocado
- 1 Cup shredded red cabbage
- 1/2 Cup roughly chopped cilantro
- 1/2 Cup creme fraiche
- 1Tsp honey
- 1 Lemon
- 6 Corn tortillas
- 2 Cups of vegetable oil
Ok, if you remember from last time we started with the salsa first. Let’s do that again to give the flavors time to mingle. Zest your lemon and add to your creme fraiche. Pour in your honey and squeeze your lemon* into the bowl as well.
*Save a little lemon juice for your avocado.
Whisk the contents of your bowl and you will notice that your creme becomes a little less thick. This is good because you want to be able to pour this over the tacos when they’re done. Once you’re satisfied with your mixing, give your creme a taste to see if it’s to your liking. Cover with plastic wrap and place in the fridge.
Chop your cilantro, shred the red cabbage and set aside. Slice the avocado and drizzle with lemon juice to keep green.
Time to bread your fish. Take the filet strips you cut and season them with salt and pepper. Combine the panko bread crumbs, chili, garlic and cayenne powders in a bowl and mix well. Beat the two eggs in a separate bowl. At this point, I like to set up a baking sheet with parchment paper to place my breaded fish strips on. Dip a few of the strips in the egg wash and then into the bread crumb bowl and toss until coated. Now place on the baking sheet. Repeat this step until all the fish has been breaded. Please don’t try to toss too many pieces at once because your bread crumbs will clump up with all the egg wash and you might not get a good coating on your fish strips. That would be sad. Decision time….
If you’re trying to be healthy then you can give these strips a light spray of vegetable oil (trigger squeeze bottle or aerosol works great for this) and bake for 15 minutes in a preheated oven at 400 degrees Fahrenheit. But not me thanks, because I’m going to flash fry those little suckers every single time:) Heat your 2 cups of vegetable oil in any kind of pan or pot you like to use. Once your temp reaches 350 Fahrenheit then gently drop the fish strips into the oil. Frying will only take about 8-10 minutes or until pieces are golden brown. Heat a skillet or non-stick pan and let’s warm up those tortillas cause it’s almost meal time.
It’s time to build these delicious tacos now and blow peoples’ minds!! Warm tortilla, avo slices and crispy fish tenders is where you begin. Heap some shredded cabbage on this and top off with some cilantro to taste. This is where I usually got to town because I love the crispy freshness of cilantro and cabbage; plus I heard once that veggies are good for you. Finally drizzle your citrus creme over top and serve up this killer meal with a smile because you’re about to change someone’s life!! No joke…
I’m a purist so I suggest pairing this meal with a couple of ice-cold Dos Equis lagers! If you’re not a beer person then a margarita will definitely do.
Please enjoy and don’t forget to come back and let me know how it went!
Cheers, Petey Pabs out for now…