Thanks, San Diego,

for introducing me to the fish taco

May 25, 2022

If you had asked me about fish tacos 25 years ago, I would have given you a funny look. What do you mean? Fish doesn’t go on a taco! Tacos were what you loaded up with ground meat, canned refried beans, and plenty of cheese and guac.

But then I moved to San Diego for college and quickly found that fish tacos were a regional specialty. Some of the best fish taco places were the “hole in the wall” shops right on the beach where you had to watch your plate otherwise a seagull would snatch your lunch.

Those fish taco spots quickly became a destination when my family came to visit and I have fond memories of searching for the best places with my grandparents and cousins.

Once I finally had a kitchen of my own, I knew that I had to recreate the fish taco experience. And while many fish tacos call for frying the fish, it was my mission to show that a nice pan-fried and well-seasoned piece of fish would be just as delectable as the heavier version.

A couple of notes before we jump into the recipe:

Warming the corn tortillas is a MUST, don’t skip this step! Also, I know it is a bit controversial to have cheese with a fish dish, but I encourage you to give it a try, the salty bite of the cotija cheese pairs deliciously with the creamy avocado and the lemony fish.

Please enjoy!

Fish Tacos

Makes: 6 tacos

Serves: 3-4

Ingredients:

1 Tablespoon high-heat oil, such as canola or grapeseed
2 fresh, skinless rock-cod fillets, approximately 1lb in total (feel free to use any mild white fish here and if you opt for frozen fish, defrost and pat dry prior to cooking)
1 teaspoon lemon pepper seasoning
Juice from ½ a lemon
6 corn tortillas
1 cup shredded green cabbage (or crunchy lettuce such as iceberg or romaine hearts)
1 avocado, mashed with a pinch of salt and a squeeze of lemon
¼ cup crumbled cotija cheese

Directions:

Heat the oil in a large nonstick skillet over medium-high heat.
Sprinkle half of the lemon pepper seasoning on one side of the fillets.
Once the pan is hot, put the fish in the pan, seasoned side down. Cover with a lid and cook for 2-3 minutes or until lightly browned on the underside.
Uncover the pan and sprinkle the remaining lemon pepper seasoning on the unseasoned side and then flip.
Cook the second side of the fish, covered, for another 1-2 minutes then lift the lid and squeeze the lemon juice on top of the fish. Keep on the heat until the fish is cooked through and it flakes easily (times will vary based on the thickness of your fillets).
Using a fork or your cooking utensil, flake each fillet into three equal pieces.
Prepare your corn tortillas by warming them on both sides in a dry skillet over medium heat for 30-60 seconds per side.
To assemble the tacos, put a large pinch of cabbage or lettuce in the center of each warmed tortilla. Top with ⅙ of the cooked fish followed by a “dollop” of the mashed avocado and a tablespoon or so of the cheese.
Enjoy immediately