Fish Taco, made with halibut cooked in two ways and an array of toppings. Fresh, crisp, with a little spice, these tacos are always a favorite in our house.
It’s early morning, the smell of ocean in the air, waves rocking an old small rickety boat. The sound of the seagulls echoing in the distance, waiting for today’s catch. I am thinking to myself what the hell was I thinking! It’s Puerto Vallarta, I decide to go fishing and my friend booked us on this excursion. I am looking around trying to see where the life vests are located, because the waves are pushing this boat to and fro.
I whisper to my friend “where are the life jackets?” and the captain starts to laugh hysterically, and says “gringo don’t worry, its the ocean, you will float. Just wave your arms and you will find the shore in time”, laughing some more. I look in the distance at a micro sign of some kind of shore. Next thing I know they strap me to a chair, hand me this fishing rod and all of a sudden my body is pulled forward. I can’t believe it, I am catching a fish in the middle of the ocean. I am yelling ” this must be a shark or a huge swordfish”. Captains laughs again, I am the comedic relief to their usually ordinary day. I see the fish surface, a beautiful red line like the comb of a rooster, the captains says “pez gallo” in English Roosterfish. I am pulling and reeling, my heart racing like I had never felt before, my feet are up against the side of the boat, I am pulling for dear life and finally this fish is in the boat about a foot round. The crew sarcastically commenting on the hugeness of this fish, hahaha me being a good sport I accept the ridicule and have a laugh at myself playing back the series of events leading to this moment. That was a memory I would never forget and that trip to Mexico would stay with me to this day. The street vendors selling the local foods, mornings running and stopping at the vendor selling huevos ranchero, (eggs beans and hot salsa slammed together with a fresh soft tortilla). Sunny days on the beach people watching, swimming, eating fresh coconut, frozen bananas dipped in chocolate, and the most amazing potato salad I had ever tasted. This was the life.
Tonight being Tuesday, and in recognition of my fishing adventure in Mexico, I am making Fish Taco Tuesday. Fresh, crisp, with a little spice, these tacos are always a favorite in our house.
We have the succulent halibut made two ways, one sautéed nice and juicy and the other battered and baked to a beautiful crispy crunch, laid to rest on a creamy bed of guacamole topped with cool fresh lettuce, tomatoes and for the zing tomato salsa and grated Asiago and Parmigiano cheese. Wrapped in a baked yellow corn tortilla for that rustic taste of Mexico.
Great for those fun family meals, a messy affair but one well worth it.
Note: Cutlery not required. This fish taco is a hands-on affair!
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- 2 8oz pieces halibut (or fish of your liking)
- 2 cups chopped lettuce (use any that you have)
- 1 avocado
- 1 tomato diced
- 1/4 diced onion
- 1 tablespoon mayo
- 1/2 cup medium tomato salsa
- 1 cup grated asiago and parmigiano combined
- sour cream, optional
- 2 tablespoons olive oil
- 8 medium size soft yellow corn tortillas
For the batter:
- 1/4 cup flour
- 2 – 3 tablespoons iced cold water
- salt and pepper
- In a sautee’ pan add 2 tablespoons of olive oil.
- Season 8 ounce piece of fish with salt and pepper and put in pan.
- Sear both sides, set aside and keep warm.
- Mix flour, water, salt and pepper and blend to a slightly runny consistency.
- Dip other 8 ounce piece of seasoned fish, place in sautee’ pan and slightly brown both sides and finish in the oven. Set aside and keep warm.
- Cut avocado in half and remove pit.
- Dice up avocado, take half and place in a mixing bowl.
- Add mayo, onion, salsa, salt, pepper and mash this mixture to a coarse consistency. Set aside.
- Heat up pan and place tortillas one at a time, heat both sides then take out of pan and fold in half.
- Take tortilla and spread some avocado on the bottom.
- Cut up both the sautéed fish and the battered fish into bite size pieces.
- Place the sautéed fish and the battered fish pieces onto the guacamole.
- Top with chopped lettuce, diced tomato, and avocado.
- Finish with salsa and grated cheese and optional sour cream.
- Serving Size: 2 tacos per person
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