We live in the land of tacos. Here in Playa, tacos often come very plain. Usually your plate arrives with a soft tortilla, a protein, and sometimes pickled onions, other times fresh onion and cilantro. All the other salsas, hot sauces, pico de gallo, guacamole, crema, mayo ….. are all separate. People used to ask me how my children were adjusting to all the spices, but truthfully, they could add them when they were ready.
I don’t eat enough fish. It’s a shame because I do enjoy it and for the most part, it’s very affordable here. Honestly, when I do make fish, I don’t make tacos too often because they are so easily found here, reasonably priced, and delicious. Yes, I know I said in other posts that it’s not REAL MEXICAN FOOD here, but that doesn’t mean it isn’t good! It just means that it may not always be as authentic as other parts of the country. You can understand that, right?
Fish tacos are very simple to make and take only a few minutes. But spend a few extra minutes on the toppings and it’ll transform your plain taco to something spectacular.
Below I’ve listed a few different things that you can add to your tacos to change it up. You will see pickled onions in almost every taco restaurant here; they are less harsh than raw onion, which appeals to a lot of people. Also very popular is the chipotle mayo. You may actually be able to buy it where you are, but make it yourself, it’s simple and delicious. Buy a few of those squeezie bottles at the dollar store and you can make all sorts of sauces to add to your tacos, or sandwiches, or burgers, or anything. I’m obsessed with it.
I also have to share with you one of my favorite sauces, the spicy avocado sauce, which is a recipe from a foodie friend of mine who has, in the past, spent some time here in Mexico. I make it all the time. It’s great for tacos, or sandwiches, or burgers, or anything.
I think the reason love tacos so much is everyone at the table can make it to their liking. All these little toppings take a few minutes more, but then you have them in the fridge for next time!
Happy Taco Tuesday!
- 4 fillets of a white fish of your choice
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- corn or flour tortillas
- 2 cups mayonnaise
- 1 small can chipotles in adobo sauce
- 1 TAB lime juice (optional)
- 1 red onion, thinly sliced
- 1/2 cup white wine or apple cider vinegar
- 1 cup water
- 1 TAB sugar
- 1 1/2 teaspoons kosher salt
FISH: Wash and dry well fish fillets. Combine spices in a bowl and sprinkle on both sides of the fish. You can grill or fry the fish. If grilling, oil the bbq well and grill fish only about a minute and a half on each side. If frying, use a little vegetable oil in the pan and fry on each side about a minute and a half. Remove from pan and repeat with other pieces.
MAYO: Combine ingredients in a blender or food processor and puree until smooth. Transfer to container and store in fridge.
PICKLED ONIONS: Boil water. Add vinegar, water, sugar, and salt and whisk together until fully dissolved. In a mason jar, place thinly sliced onions. Pour liquid over and let sit at room temperature for at least an hour. Put lid on mason jar and move to fridge. Onions keep about two weeks in the fridge.
Warm tortillas in a paper towel in microwave or in pan without oil on the stove. Add fish, onions, mayo, and cilantro. Serve immediately.