Fish Tacos

Pete and I were driving home the other day and thinking about Mexican food. We have yet to find a southern California restaurant that can hold a candle to some of our stand-bys when we lived on the other side of the border and we were itching for a cold beer and some hot chips and salsa. We're thinking of taking a trip down there in March just to get a fish taco fix from Marisma's, our favorite stand, as well as some churros from the friendly old man who makes them fresh in front of the local church. Last night was my homage to Fajitas, a wonderful restaurant we would frequent every few nights. A few recipes follow in case you are in need of some kitchen inspiration!

I always serve taco indgredients in a big colorful bowl with vegetables to one side, meat to the other and some sort of cheese (either cheddar or crumbly queso fresco o blanco). I've planned entire dinner parties around these basic recipes, and its always a big hit with the guys. Its really fun having friends over and everyone getting messy digging into a giant bowl to make their own tacos.

Vegetables
Carmelize onions, salt and pepper to taste, set aside.
Cook sliced bell peppers in a little oil with some garlic, season with salt, pepper, lime and cumin. Just before serving mix vegetables together and reheat in pan.

Fish (no batter)
For fish tacos I almost always use red snapper or mahi mahi. Halibut is also nice in tacos but I don't think its worth the higher price. 20 minutes before serving I let the fish (or shrimp) sit in a mixture of olive oil with the juice of one orange seasoned with garlic, salt, pepper and cilantro. When ready to serve get a pan (don't use non-stick) really hot and cook the fish until nicely browned.

Fish (with batter)
If you like your fish with batter I like to cut Wondra with some of the Pacifico I'm drinking seasoned with salt, red pepper, and cumin. Cook that in hot vegetable oil and serve on a bed of sliced cabbage mixed with a little mayonaise, lime, salt and pepper. Put the cabbage salad in your tortilla first then the fish.

Chicken or steak
Skirt steak is the best for fajitas. Season chicken or steak with salt, pepper and cumin. Grill. When cooked slice immediately into thin strips and put into a bowl with fresh squeezed lime, fresh garlic and some chopped cilantro. Toss and cover bowl with foil. Let sit for 5-10 minutes before serving. The flavors from mixing with the lime and fresh garlic are incredible.

Tortillas
Store bought versions will never allow you to create the perfect taco. Find a local Mexican restaurant that makes them fresh and will sell them to you. If you're having people over pick up rice and beans from the same restaurant. Heat tortillas up in a pan or in the microwave before serving.

Pico de gallo
Please make your own. Its so easy and anything in a jar tastes like its from a jar. Tomatoes, onions, cilantro, garlic and some jalapeno is all you need with lime, salt and pepper. Make ahead and let sit in the fridge before serving.