Can't Stop Eating Them Fish Tacos
Gotta say, I was not a big fan of the fish taco idea when it first started getting big a few years ago. But hey, I've come around. The nice part about fish tacos is that you make them as you go, so it kind of slows you down while you're eating. That's what I tell myself, anyway. I usually think I'll eat about 3-4 of these, but it ends up being 6-8.
Gotta say, I was not a big fan of the fish taco idea when it first started getting big a few years ago. But hey, I've come around. The nice part about fish tacos is that you make them as you go, so it kind of slows you down while you're eating. That's what I tell myself, anyway. I usually think I'll eat about 3-4 of these, but it ends up being 6-8.
- Carbohydrate 662.045299591216 g
- Cholesterol 0 mg
- Fat 63.7772909993326 g
- Fiber 93.558510323258 g
- Protein 84.8286058246079 g
- Saturated Fat 9.68688468310979 g
- Serving Size 1 1 Serving (1617g)
- Sodium 1155.5783596287 mg
- Sugar 568.486789267958 g
- Trans Fat 5.19859279600251 g
- Calories 3416 calories
Step-by-step
- Make the sauce by combining the mayo, cumin, and enough lime juice for the sauce to be the consistency you like it. Chill.
- Make a simple salsa/pico by combining the onion, cilantro, corn, chilies and salt.
- Crumble the fish fillets and put in a serving bowl. I like to use mahi-mahi or sea bass, but any whitefish on sale will do.
- Warm the tortillas.
- Set everything out and let everyone prepare their own. But I have to say, I think the order of construction here is important: Hold a warm tortilla in your hand and put the fish in first, then the shredded cabbage, then the sauce, and the salsa on top. You have to make these one at a time as you eat them.
Charred corn tortillas cradle flaky whitefish, yielding a contrast of hot, pliable dough against cool, crisp cabbage and creamy sauce. Constructing these components separately prevents the starches in the 30 corn tortillas from absorbing excess moisture and turning gummy before serving. Whisking mayonnaise with ground cumin and fresh lime juice creates an emulsion that thins into a pourable consistency, which coats the palate evenly without masking delicate proteins like mahi-mahi or sea bass. Dicing the yellow onion and combining it immediately with drained canned corn, green chilies, and chopped cilantro builds a quick, raw pico de gallo that provides essential acidity to cut through the rich lipids in the sauce. Grilling the four whitefish fillets requires medium-high heat on a preheated cast-iron grate to achieve a proper protein-surface sear without overcooking the interior flakes. Assembling components ahead of time degrades structural integrity, so keep components stored in airtight containers for no longer than 48 hours before assembly. Reheating tortillas directly over an open burner flame for ten seconds per side reactivates internal moisture, restoring flexibility so they fold without cracking.
