When we were visiting San Diego, one of the things that we were told we MUST try is the fish tacos. We had been making our own fish tacos for quite a while (hey when you have a freezer full of Walleye, you pretty much make anything with fish just to use it).
After having tried it, I can definitely recommend if you’re in the area to go to Oscar’s Mexican Seafood
They have the most insanely good fish tacos, and they make them completely differently than how we were making them. So after coming back, we immediately set out to make something very similar and bring a little of that sunshine home.
Here’s what we came up with…
Make your white sauce…I believe this is called Baja sauce, and some searches of the internet show that it can be made VERY differently by different people. I wanted to make mine similar to the one they had at Oscar’s, so this is what I came up with (theirs is pink, my isn’t quite as pink as theirs).
Mix ½ C sour cream, ¼ C lemon juice, 1 T Adobo seasoning (I used the Light because it’s lower in salt), 1 t. Truelime with Cilantro, and about ½ t cayenne (this is going to be to taste, obviously because different cayennes have different heat levels. I typically use a low-heat cayenne so I can get more flavor for the amount of heat).
Prep your fish
Cut any firm white fish (cod or walleye) into chunks.
Dust with taco seasoning.
At this point you can either grill or pan fry it. We find that grilling over charcoal gives an incredible flavor (similar to Oscar’s) that really can’t be beat. However, if you’re 4 feet deep in snow as we sometimes are in Wisconsin, you make sacrifices.
I like to serve with Spanish rice. To make the rice
Add a T of olive oil to a pan and warm on medium. Add 1 C rice and toast for a minute or two until it smells nutty.
Dice some red peppers and some jalapeno (to taste) and add to the rice. Add 2 C water.
Add 1 T. chicken base, 1/2 T. Cumin, 1 t. True Lime with Cilantro (you could probably add 1 T. lime juice or lemon juice instead), and a drained can petite diced tomatoes (I like to use the Rotel style). Bring to a boil.
Drop heat to low, put the lid on the pan, and cook for 20 minutes until rice is finished.
To make the tacos:
Set up your condiments. We use shredded cabbage (if you’ve never had it on tacos, it’s really amazing with the grilled fish), avocado, Pico de Gallo (I will make it when I have fresh tomatoes otherwise I purchase), limes, diced cilantro, sliced Jalapenos, and hot sauce of your choice. We like Cholula.
Pile fish and condiments on top of a corn tortilla, serve with rice and beans and you’re ready to eat! For fish tacos, I highly recommend corn tortillas over flour (though I often prefer flour for other meals). We’re lucky enough to have a market nearby that makes their fresh daily.
Serve with your Spanish rice and Refried beans