Recipe for Fish Tacos & Thai Tacos

Fish Muddle Variant

Favorite - This is an all time favorite

This is based on a dish from Flying Fish, but we've built on it. We usually use corn tortillas.

Fish Tacos & Thai Tacos

(from Flying Fish)

1) In a sauce pan, mix a cup or two (depending on the number of onions) of rice wine vinegar with a teaspoon each of coriander seeds, whole black pepper and dried marjoram. Use 2 - 4 sprigs of fresh marjoram instead if possible. Bring to a boil.
2) Peel & slice 2 - 4 onions (red or yellow) into 1/4 inch slices and add to pot. Boil 5 - 10 minutes, until soft. Let cool.
3) Rub firm pale fish (ling cod, mahi mahi, pink snapper) with lots of chili powder, crushed garlic, ground cumin, pepper, oregano and salt. Broil or grill fish.
4) Serve with pickled onions (see above), tortillas, fresh coriander, tomato, avocado and jalapenos.
broiled - corn & flour tortillas, pickled

Alternate Dish - Thai style
1) Make a marinade of soy sauce, fresh ginger, crushed garlic, lemon grass, black pepper and if you choose nam pla.
2) Marinate the fish briefly. A few minutes to an hour will work. Grill or broil the fish.
3) Steam a few won ton wrappers for 5 - 10 minutes, until they are soft.
4) Boil the marinade for a minute or two. Let cool.
5) Serve fish with steamed wrappers and 1/2 cup each of fresh coriander, fresh mint, fresh basil and, if you like, bean sprouts.

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