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Tacos de Pescados

These aren’t the battered and deep fried fish tacos like you’ve had at Rubio’s, Alberto’s, Albertaco’s, Tacoberto’s or Eriberto’s. Don’t get me wrong. I love the classic battered fried fish tacos that they serve at those places. I just can’t have them anymore because the wheat flour in the batter does evil things to me. So I set out on a mission to perfect the fish taco and in my opinion it was a success.

Of course, feel free to substitute the battered variety of fish and just skip the fish cooking portion of this recipe. Besides, we all know that what you really want to know is how to make that amazing sauce. Because, truth be told, if you replace the fish with some chopped carne asada (mmmm, steak!) and the cabbage with lettuce, you’ll have some pretty awesome steak tacos. But back to fish tacos…

For the fish in this recipe, I am using Wahoo, also known as Ono to the people of Hawaii. Interestingly enough, Ono is also the Hawaiian word for tasty. Yes, my dear Hawaiian friends, I agree wholeheartedly! I get it in frozen fillet portions at Costco and after defrosting, I cut the fillets into appropriate-size pieces for laying in tortillas. At $15.99 for a 3 pound bag, that’s just $5.33/lb for great fish. I get about 16 very generous taco-size servings from one bag, and most adults with a hearty appetite will eat about 3 tacos, so once you figure in the minimal cost of tortillas, seasoning and toppings, you can have a great meal for about $4 per person and about $1-2 per child. Who said eating healthy is expensive?

But let’s not get ahead of ourselves with the fish. We need to prep our veggies first. By getting the veggies all prepared, the tacos come together in just seconds once your fish is cooked.

1. Do your slicing/chopping stuff. Slice your limes. Slice up some avocado. Chop green cabbage into angel-hair type shreds. Do this by hand or with the help of a mandolin slicer. Set aside. Isn’t cabbage pretty?
2. Make pico de gallo salsa and set aside. Yay, food processor!

3. Make your cream sauce. Oh that’s right, you don’t know how! This is really earthshaking, groundbreaking, painstaking stuff. Mix 1/4 cup mayonnaise with 1 TBSP fresh-squeezed lime juice. Whisk until smooth, then stir in 1 TBSP pico de gallo. Set aside. Yep, that’s it.

Prepare fish with your favorite seafood rub.

Heat a thin layer of canola oil in a skillet; use cast iron if you have one. Once a few drops of water (sprinkled into the oil) start to crackle and pop, lay seasoned fish into oil and cook until slightly browned and the seasonings just start to blacken a bit.

Turn fish pieces onto the next side and repeat, continuing until all 3-4 sides are done.

Once the fish are turned onto the last side to brown, warm corn tortillas in a separate hot skillet.

Remove fish pieces to a paper towel to drain any excess oil then place fish pieces onto warm tortillas.

Spoon cream sauce generously over the top of the fish. Don’t skimp. You’re eating fish and fresh veggies and whole grain tortillas. You can splurge a little on the sauce!

Top with cabbage, pico de gallo and avocado slices. Garnish with sliced limes for squeezing over the tacos. Serve with warmed black beans that are topped with a spoonful of pico de gallo. Take a bow!

I hope you enjoy this dish as much as my family and I do!

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