I love fish tacos.  Problem is, there aren’t that many places to get them in Toronto.  Back when I lived in New York I used to have fish tacos for brunch at Dos Caminos Soho and they were great. Until one day they changed the batter to more of a breading and then they started grilling the fish. No dice. When I visited LA a few years back everyone told me to go to Rubio’s for their fish tacos. I managed to hit up a Rubio’s and thoroughly enjoyed the fish taco and of course the white sauce.

Every once in a while I get a craving for fish tacos but it goes unfulfilled.  A mediocre fish taco might as well be a bad fish taco because it’s so anti-climatic.  Don’t give me a fish taco loaded up with ingredients.  No cheese, no sour cream, no lettuce, no tomatoes.  I like my fish tacos with cabbage, maybe some red onion and of course white sauce.  Oh, and the fish better be fried, none of that grilled nonsense.  Truth be told I have no clue how people in Baja really eat their tacos so I just use my delicious-o-meter to gauge.

After much searching on the interwebs I found a post on The Paupered Chef that seemed to capture what I desired in a fish taco. I opted not to make tortillas from scratch out of laziness, I’m sure they would be much better than store-bought.

From start to finish it took about an hour to get dinner on the table which wasn’t too bad at all. I started out by making the sauce. I loved that the sauce had capers in it! They lend a nice briney goodness to the whole mix. I didn’t have habeneros so I used green chilies instead.  I also didn’t have dill and the sauce was still fine.  As for fish I used tilapia instead of cod.  I’m not a fan of tilapia but I figured since I would be frying it I wouldn’t mind it as much.

Let me just say I’m in love!  Why haven’t I been making fish tacos all these years?  They are so easy to make and so yummy.  I didn’t serve anything alongside them but had a Corona to drink.  I ate about 3 and was totally stuffed.  These fish tacos are such a great mix of textures and flavours.

These are definitely going into regular rotation.

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12 Responses to Pretty Delicious Fish Tacos

  1. WOMPblog says:

    {new blog entry} Pretty Delicious Fish Tacos http://goo.gl/fb/eqQU8

    This comment was originally posted on Twitter

  2. devon says:

    battered fish tacos? BATTERED?

    this hurts my heart

    • whatsonmyplate says:

      LOL! Everything tastes better deep-fried! Don’t know (or care) what’s more authentic… deep-fried wins my hear 9 out of 10 times. xoxo

  3. Miri says:

    Lol, gotta agree with Devon here. May as well stick a fish stick in your taco and call it a day.

  4. whatsonmyplate says:

    Oh Miri! Not you too!

    I just found this article from food magazine Sunset (okay, no cooks illustrated, but still) that talks about fish tacos originating in California about 30 to 40 years ago and they were lightly battered: http://www.sunset.com/food-wine/flavors-of-the-west/in-search-real-fish-taco-00400000013842/

    There’s also this story from NPR which talks about the origin/history of Baja tacos: http://www.npr.org/templates/story/story.php?storyId=14333245

    Just saying….

  5. devon says:

    When you are in town next month I will make you my world famous (ok, well, famous with my friend) NON-BATTERED fish tacos and I will change your mind.

  6. Mary says:

    So where do you add capers???

  7. whatsonmyplate says:

    Hi Mary —

    I updated the ingredient list. You should use 1 teaspoon of capers and add them in along with the habeneros.

  8. chefsanson says:

    Baja Fish Tacos – http://bit.ly/9SLLW2 #MexicanFood

    This comment was originally posted on Twitter

  9. J.P. says:

    So, so, so, so good. Made them tonight. Lots of stuffed mouth moaning going on. Accidentally bought sour cream instead of yogurt for the baja sauce but it was amazing! Fried food can be so fresh!

  10. Naomi says:

    SO GOOD!!! i made these while away for the weekend, and made way too many so we ate them for 3 meals, not getting sick of them at all! the sauce is perfect, and works so well with the fish (i used tilapia). these are absolutely incredible. my friend said we should make it into a weekly event they were that great,

  11. […] and sour cream. HOLY MOLY.  This was really great.  I’m a fan of fish tacos (as evidenced here) so I love to give them a try when available.  I also had the steamed buns which are inspired by […]

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