Not much to introduce these. I was in San Diego a few months ago and it was awesome. I had previously heard that the fish tacos out there are mind blowing… and they were indeed. Here I am reconnecting with an old friend at South Beach Bar & Grill.
And the famous fish tacos. I got one of each: Mahi, Wahoo, Yellowtail. The mahi was the star.
But honestly, everything is going to taste delicious in a place like this:
Anyway, these things are great. Really fresh, nice citrus bite, and the white sauce that just brings it all together.
I started by cleaning and marinating a nice piece of Mahi-Mahi.
In a big ziplock bag or a bowl combine 2 tablespoons of canola oil, the juice from one lime, a dash of cayenne, a chopped and seeded jalapeno, salt, pepper, and a handful of chopped cilantro. I let this sit in the fridge while I made everything else, so about a half hour.
Buy some good quality salsa or make your own. Soften a chopped small onion and half of a head of garlic in some canola oil over medium heat. Add 3 chopped roma tomatoes, a chopped and seeded serrano chile, a chopped and seeded jalapeno, and cover. Cook this over medium heat for about 15 minutes then add some mexican oregano, the juice from a lime, some chipotle Tabasco, and salt and pepper. I added about a cup of water here to get the mixture wet enough to puree with an immersion blender.
After it is smooth enough simmer covered over low heat for another 10 minutes then add some chopped cilantro. Again, feel free to buy a good salsa from the store. I like Arriba! personally.
The white taco sauce is what brings it all together so definitely make this. In a bowl combine about a half cup of crema, which is just Mexican sour cream, 2 tablespoons of mayonnaise, the juice from half a lime, then equal parts: cumin, ground corriander, fresh dill, Mexican oregano, cayenne, some chopped capers, a chopped and seeded jalapeno, and some chopped cilantro.
Oil your grill up, and grill the fish over high heat for about a minute a side. It won’t take much to cook the chopped pieces. Mine were about 2”X1”. After the fish is done, grill some flour tortillas, then put it all together topping with some chopped cabbage.
This is a great meal. Very refreshing and light. Great for a hot night.