I Love Fish
I first discovered Fish Tacos while living in San Diego. I really don’t remember which restaurant, but I do remember loving the fresh and simple concept of this fish lover’s delight. My recent trip back to California included San Diego, I ate fish every chance I got. My highlights were ceviche at El Cholo in Irvine, tuna burger at The Viceroy in Palm Springs, but my ultimate fish lover’s destination was Point Loma Seafoods in San Diego. If you visit San Diego, Point Loma Seafoods is a must for a seafood lover. It is located at 2805 Emerson St., San Diego, CA right on the harbor. Not fancy, it is more like fast food for fish, but TOP QUALITY! During that recent visit I knew I wouldn’t be back for a while so, I started with ceviche, spicy and clean tasting, followed by Mrs. Kelly’s sushi rolls, and finally, a halibut sandwich, since halibut was in season. It is hard for me to feel full when eating fish, but I was stuffed. My only regret, my vacation accommodations did not have a kitchen, Point Loma Seafoods also has fresh fish for purchase.
Returning to Atlanta, I was on a new eat fish mission. I had signed up to volunteer at Wholefoods, “Essentials of Seafood” class and one of the entrees prepared was fish tacos. So with inspiration from California and the class, I set out to make my own fish tacos at home.
adapted from Wholefoods “Essentials of Seafood” class
1-1/2 lbs. firm white fish fillets ( I have used halibut and flounder)
1 tablespoon olive oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
chipotle sauce (recipe below)
24 small flour tortillas
red cabbage, shredded
grape tomatoes, halved
Mix salt, pepper, cumin, and cayenne pepper together. Brush fish fillets with olive oil. Gently sprinkle and spread spice mixture all over the fish fillets.
Preheat a cast iron frying pan over medium high heat. When the pan is hot, gently place the fish in the pan. Saute 4-5 minutes per side or until cooked through. Cut into 1-inch slices.
Over a gas burner or in a nonstick frying pan, warm two tortillas thick at a time for about 10 seconds per side.
Assemble~ Take two tortillas together, spread chipotle sauce on one side, lay a single layer of fish, top with cabbage, tomatoes, avocado, cilantro and a squeeze of lime juice.
1/2 cup mayonnaise
1/2 cup sour cream
1 chipotle chile packed in adobo sauce, minced with 1 tablespoon or to taste of the adobo sauce or Tabasco smoked chipotle sauce
Enjoy with a glass of Geyser Peak Sauvignon Blanc