Southern California fish tacos

Cold, Hard Football Facts for Jan 18, 2008



Fish tacos are a Southern California specialty.
 
Long served at local taco stands, they were thrust into the national limelight by the folks at Wahoo's Fish Taco, north of San Diego. It's a really cool, casual "surfer-vibe" type place where you can douse your (dare we say healthy?) tacos with the ubiquitous bottles of hot sauce that sit on every table and wash them down with plenty of Mexican beer.
 
Wahoo's has since spread throughout Southern California and into several other states and inspired in us a quest for a cool, casual tailgate treat.
 
We've had this fish taco recipe in our unpublished archives for quite some time. It's dated 2005 and, in all honesty, we're not sure were it came from. For some reason the source wasn't listed on the page (must of been Bonzo's day to watch the recipes). We just know it's been kicking around our archives and that we've made them before and they're pretty damn good.
 
If we figure out where the recipe came from, we'll let you know. We did try a couple of years ago to get a recipe from the folks at Wahoo's, but not sure if they ever came through for us and don't think this is from them. But, in any case, you probably won't care when you're chowing down these tacos during the game.
 
Southern California fish tacos
  • 1 pound white flaky fish, such as cod, haddock or mahi mahi
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 Tablespoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas
  • Optional garnishes: Salsa, shredded cabbage, hot sauce, sour cream, sliced onions, chopped cilantro or other garnishes of your choice
Preheat grill to medium-high heat (the fish tastes best when cooked over a hardwood or hardwood charcoal grill). Place fish in a medium size dish. In a separate bowl, mix together well the oil, lime juice, spices, jalapeno and cilantro and pour the mixture over the fish, reserving some of the marinade for later. Let marinate for 15 to 20 minutes.
 
Carefully remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let fish rest for 5 minutes and then flake it with a fork. Pour a little of the remaining marinade over the fish. Place the tortillas on the grill and grill for 20 seconds. Divide the flaked fish among the tortillas and add any or all of the garnishes of your choice. Serves 2 to 4 people.

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