On an elemental level, the fish taco can be reduced to a very simple equation: Fish + Tortilla = Fish Taco.
From this perspective, there is little question that people have been eating fish tacos in the coastal areas of Mexico for an awfully long time. It is said that the fish taco came about thousands of years ago when fishermen in seaside villages wrapped raw small fishes in stone-ground tortillas and ate them for lunch. They ate from the land and lived off of what was plentiful.
The fish taco then became popular in Baja, Mexico around the late 50s, early 60s and into the 70s through street vendors and taco stands. According to aficionados, this humble delicacy consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla with shredded cabbage, a thin sour-cream- or mayonnaise-based sauce, a bit of salsa, and a spritz of lime.
As with most food history, there are at least two explanations as to where fish originated. Ensenada, Mexico claims to be the birth place of the fish taco. Ensenada has an incredible market or Mercado that opened in 1958 where fresh fish is sold and stands at every corner are offering tacos made with that very fresh fish. Ensenada is proud of their claim to fame and they advertise at restaurants throughout the city that their taco is the original.
San Felipe claims that their port town is the true home of the fish taco. San Felipe was on the way to some of the best surfing secrets in Baja and is where Ralph Rubio happened upon a stand in 1974. He loved the fish tacos and asked the owner, Carlos, to come to San Diego and open up a place. Carlos refused to leave his home but he did share the recipe. Rubio took his notes home, somewhat re-worked on the recipe and opened up his first restaurant in San Diego in 1983. Rubio’s is now headquartered in Carlsbad, California and operates, licenses or franchises more than 195 restaurants in California, Arizona, Colorado, Utah and Nevada.
Although fish tacos started out as fried and simply prepared – many changes have come along and those changes can be seen at different beach taco stands and restaurants across the country. My version doesn’t contain battered, deep fried fish and is seasoned with Indian spices.
Indian Spiced Fish Tacos
Ingredients:
- ⅛ cup Chives, chopped
- ¼ cup Cilantro, chopped
- 2 tablespoons Mayonnaise
- 3 tablespoons Sour Cream
- ½ clove Garlic, finely minced
- 1 tablespoon Lime juice
- Salt and pepper to taste
- 2 Cod fillets
- 2 tablespoons Olive oil
- 1 Green pepper, sliced
- 1 large Onion, sliced
- 1 teaspoon ground Cumin
- 1 teaspoon ground Coriander
- ½ teaspoon smoked Paprika
- ½ teaspoon Red Pepper flakes
- ⅛ teaspoon Garlic salt
- 4 Tortillas
Combine first 7 ingredients into a bowl and mix well. Refrigerate until ready to serve.
Heat the olive oil in a large skillet over medium high heat until almost smoking. Add the green pepper and onion and cook, stirring often, until crisp tender – approximately 5 minutes. Remove from skillet and set aside.
Season the fish fillets with the cumin, coriander, paprika, red pepper flakes and & garlic salt. Place in skillet and cook for 4-5 minutes. Carefully turn fish and continue cooking for 3-4 minutes or until fish is opaque and flakes easily.
Warm tortillas in the microwave. Cut the fish into bite sized pieces and place in tortillas. Top with green peppers and onions. Serve with cilantro sauce.
Savor! West Virginia 