Fish Taco Recipe with Easy Homemade Tartar Sauce
Substitute Fish for Chicken or Beef for a Healthier Taco
Oct 8, 2009
A taco is simply a wheat or corn tortilla, crisp or soft, with a filling. However, when most people are asked to describe a taco, the required filling is usually defined as chicken or beef, beans, rice, and cheese. But in San Diego and Baja California, fish tacos are wildly popular—and it's time they expand into collective taco consciousness. Not only do fish tacos bring in new and exciting flavors, but they can offer a lower-fat healthy alternative to the classic taco style.
Use Inexpensive Fish Like Tilapia or Cat Fish and Don't Fry
Classic fish tacos —those sold in fast food and road-side restaurants in Southern California and Baja California—are usually made with fried fish, salsa, and coleslaw (or or sliced cabbage). But there are a myriad of variations that make equally, if not better, delicious tasting fish tacos.
- First, don't overwhelm the fish flavor in a fried, heavy batter. Quickly saute fish cubes in just a little amount of oil in a nonstick pan. This is not only healthier, but allows the heartier flavor and texture of fish like catfish and tilapia to shine through.
- Second, substitute tomato-based salsa with homemade tartar sauce. The creamy sharpness of the tartar sauce more than adequately substitutes for the missing fat when the fish is sauteed and not fried.
- Third, the tartar sauce can be made without additional heat for those who don't like spice, or a little cayenne can be added for those who believe tacos need spice. Alternatively, Bays seasoning can be used in lieu of salt and pepper.
Fish Tacos
This recipe serves four, but can be easily divided or multiplied.
Ingredients
- 8 crisp taco shells or 8 soft tacos
- 1 pound thick white fish, such as tilapia or catfish
- 1 tablespoon vegetable oil, like canola
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 ripe avocado
- 1 cup shredded Napa cabbage (optional)
- 1/2 cup homemade tartar sauce (see recipe below)
Instructions
- Heat the oven to 250 degrees. Put the taco shells on a baking sheet and warm in oven, along with a medium-sized bowl.
- Cube the fish into 3/4 or 1/2 inch cubes. Sprinkle the salt and pepper (with optional cayenne) or Bay's seasoning on the fish cubes and toss.
- Heat the oil in a nonstick pan big enough to hold the cubes without crowding. Add the cubes and saute on one side until browned, about 2 minutes. Turn over and brown on the other sides until the cubes are browned and the fish is cooked through (a knife inserted in the middle of the cube will slide in easily). Remove the warmed bowl from the oven and add the fish.
- While the fish is cooking, slice the avocado into thin slices. Lay the slices out on 1/2 of a large plate. Pile the shredded cabbage on the other side of the plate.
- To serve, add the fish, avocado, and cabbage to a taco, and top with a tablespoon of tartar sauce. Serve the rest of the tartar sauce on the side for those who want more.
A Quick Homemade Tartar Sauce Creates a Low-Fat Option to Store-Bought
Salsa simply means sauce. And tartar sauce is the obvious salsa for a fish taco. Making tartar sauce at home creates the option of using full-fat or low-fat ingredients.
Homemade Tartar Sauce
Ingredients
- 1/4 cup regular or low-fat mayonnaise
- 2 tablespoons regular or low-fat sour cream
- 3 large cornichons (minced) or sweet pickles
- 2 tablespoons minced scallions
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
In a medium bowl, stir all of the ingredients together; taste for seasoning and add more salt if desired.
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