Ed’s Fish Tacos
I’ve always been a fan of fish tacos but had never made them
at home before. I’ve had many versions in the past but decided I wanted make my
own, not copy someone else’s.
Like any taco, you have to decide on what you want for
several components. You have the meat, the tortilla, the sauce, the greens,
cheese and the veggies. For the meat I went with Ahi Tuna prepared ceviche
style. I seem to always go back and forth with flour vs corn tortilla but went
corn for this recipe. For the sauce, I completely made something up and it
turned out nice. I used Crème Fraiche with roasted Anaheim chili, cilantro and
roasted garlic powder. For the greens I went with simple cabbage, sliced very
thin. I went very simple with the veggies and only used avocado. Last but not
least, I always think of fish tacos as a west coast or Mexican dish, so I
decided I wanted a Mexican cheese and went with Manchego (shredded); it is a
semi soft cheese white cheese which is similar to a cross of mozzarella and
cheddar.
Anytime I decide to cook something new, I rarely just make
one thing, I like to cook a theme more than an item. Today was no different, so
I made a side of black beans and of course had a Mexican beer.
This was one of my most successful attempts at cooking
without a recipe and I will definitely make these again. I have written down,
as best I can, the recipes.
Fish:
½ lb of raw Ahi Tuna cut into half inch cubes (Sushi grade)
Juice of 3 large limes
¼ raw red onion cut into pieces that you’ll be able to fish
out (or to taste)
Prepare this at least 30 minutes in advance to let the lime “cook”
the fish. The fish will slowly change color from the intense acid of the limes.
Consider the lime and onion to be a marinade and discard it before putting the
fish on the tacos.
Sauce:
Small tub (about 1 cup) of Crème Fraiche
Handful of fresh cilantro (about a ¼ cup chopped)
1 whole roasted, peeled and seeded Anaheim pepper (chili pepper)
Roasted Garlic to taste
Tablespoon of honey
Blend everything but the crème in a blender until no chunks
remain, add the crème and finish mixing, don’t mix too long. You could probably
mix the green stuff with the dairy by hand outside the blender as well.
To make the tacos, simply assemble all the ingredients
listed above in the amounts you like. The fish recipe would feed two so
multiple as needed. I have a lot of leftover sauce, so no need to multiply
that.
The black bean recipe is pretty simple also:
1 can of black beans, undrained
¼ to ½ of a jalapeno pepper (to taste)
2 slices of cooked bacon chopped into small bits
Mix the ingredients and heat in a small saucepan
ENJOY
