Not sure if this belongs in the seafood section or here - decided this was better because you can make this fish taco as healthy as you like by modifying the recipe (remember, salmon fat is good for you)
Ingredients - absolute quantities do not really matter - use your judgement for your particular taste
- Steelhead filet - skin on (you can really use any skin-on fish you like)
- Guacamole - we used Costco kind, but homemade would be much better
- Raw cabbage
- Fresh diced tomato
- Cheese - any kind you like will do - we like Mexican fresh cheese (queso fresco)
- Chipotle (or any other hot sauce you're partial to
- Corn tortillas - we like the small size, but again, your preference
- Homemade spicy sour cream/heavy cream/mayonnaise sauce - to taste (recipe blow)
Homemade spicy sour cream/heavy cream/mayonnaise sauce - this is entirely optional, but adds a rich/spicy/savory flavor and creamy texture that we would not do without
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- 1 teaspoon capers
- 1 tablespoon caper or pickle juice
- Cream to thin - (heavy, half/half, milk - anything you have)
Blend all the ingredients and add anything extra you think would taste good, and leave out anything you're not fond of.
The skin was scaled, the filets sliced into 2-inch wide portions, and then the flesh side rubbed with a blend of smoked paprika, cumin, cayenne, salt, and pepper. The fish was placed into a smoking hot skillet skin side down and seared until the skin was as brown and crisp as a potato chip. I like my fish on the rare side of done, but if you like your more cooked, flip the fish to cook through
Once the fish was ready, it was sliced longitudinally into two (each about 1-inch wide), and you could hear the crisp of the skin as the knife went through. The flesh was moist and succulent.
Onto a 5-inch corn tortilla was placed the spicy heavy cream sauce we made, plus a layer of guacamole, crisp fresh cabbage, fresh diced tomato, cheese and then chipotle sauce. Onto this bed was placed one of the 1-inch wide filets.
Talk about the best fish tacos I've ever had! At first I did not think too much about the idea, but in the end, it was mouth watering good eats.
Sizzling merrily away...
The fixin's are ready... of course, can't have Mexican without a Margarita
... the finished taco - fresh tomato, guacamole, crisp cabbage, the aioli, and the star of the show - the steelhead with crisp skin. The pics do not adequately reveal the marvelous sensations on the palate - crunch of the fresh cabbage with the snap crisp of the fish skin adding to the burst of caper and fresh tomato zing up front on the palate. The gentle heat of the cumin as you savor each bite of these delicious tacos was tempered by the fat and savory flavors of the aioli. From one that is not fond of fish tacos to begin with, I'm a convert.
