This is one of my all-time California favourites. There two kinds of fish tacos: quick and easy from the taco shop around the corner (heatburn no extra charge), and the made with love delicacy I am about to share with you. Each has its time and place however since this is supposed to be a cookbook I will spare you any further digression and get to the point.
1 kilo fresh White fish filets (Sole, haddock, etc. don’t buy anything expensive for this one)
2 cups Flour
Salted butter
2 cups rice
1 cup OJ
3 cups water
1 tbsp. Brown sugar
Sea Salt and fresh Ground Pepper (Peppermill is best)
1/2 lettuce, finely chopped
3 tomatoes
1 med. Red Onion
2 shoots Cilantro
1 small jalapeno
2 fresh Avocado
3 cloves Garlic, finely chopped
3 Limes
12 small or medium fresh Corn Tortillas
Olive oil
Perpare your Salsa brava by dicing two Tomatoes, Onion, Garlic, Cilantro and Jalapeno, mix together, cover and put in the fridge.
Scrape out the Avocado's and mix well in a bowl with one diced Tomato and a squirt of Lemon. Presto! one order of Gringo Guacamole. Now put it in the fridge.
Make rice with 1 cup of fresh-squeezed OJ and 3 water.
Mix the flour, sugar, a pinch of salt and several good turns of ground pepper in a wide mixing bowl. Cut fish into 1 inch wide strips, 6- 8 inches long and coat well with the flour mixture. Fry breaded fish in a generous amount of salted butter (adding more as necessary).
When everyone is ready heat up the tortillas with a spot of Olive Oil. Note- they are done when brown spots appear. Don’t cook them longer or the will be rigid. Keep warm in a closed container.
Down the centre of a tortilla spoon out rice, salsa, guacamole and a piece or two of fish. Dress with chopped lettuce and drip with limejuice, roll and serve.
Serves 4
Posted by pike at September 1, 2004 09:51 AM