Toppings for fish tacos?

You can try a remoulade sauce. It comes in jars or you can make your own. Usually it's for crab cakes, but we have a local restaurant that uses it on their fish tacos and it's great!

Hi Amigos,

Fish tacos are the staple food /traditional dish here in Baja California, my home state, specially those made from fresh fish in Ensenada and Rosarito, for example. It is important to mention that fish is dipped in a batter made with flour, mustard, mexican cerveza (beer), black pepper and baking powder and then fried in cooking oil. For a more MFP version, just stick with some broiled fish fillet a lightly breaded fish.

Traditional toppings down here are very simple and consist of the following:

1)Cabbage. It is just shredded cabbage (with nothing else, but cabbage). You could use coleslaw, too. If you do so, then you will not have to add the mayo dressing (see #3).

2)Salsa Bandera or Pico de Gallo (bandera means flag, notice the colors resemble the mexican flag).
For the salsa bandera you just need tomatoes, cilantro and onions (see 2nd picture). We could use a 3:1:1 rule...for every 3 parts of tomato, you can add 1 part of onions and 1 part of cilantro. So for every 3 medium tomatoes, you need one medium onion and one cilantro bouquet.

3)Mayo dressing (just mix 1 cup of mayonaise, 1/4 of sour cream, 1 TBSP of mustard and just a 1 TBSP of milk ) mix it all together, it should have the consistency of ketchup,meaning you can serve it using those squeeze bottles usually filled with ketchup and mustard. You can add chipotle chillis in this mixture and make what we down here call "Chipotle mayo" . See last picture

4)Something spicy, as a hot chilli sauce, but you can change it for any other sauce spicy sauce you like, such as Sriracha or Tabasco.

5) Last but not least....LIME JUICE!!!!

AND ENJOY!











here is a recipe from Rick Bayless, which makes awesome mexican food....

http://www.rickbayless.com/recipe/classic-ensenada-fish-tacos/

They're really good with spicy mango or pineapple salsa!

I had some last weekend, we also made shirmp tacos (which are the same style, same preparation, just change fish with shrimp)

cjcool88 wrote: »

Fish tacos are the staple food /traditional dish here in Baja California, my home state

^ This guy knows what's up.

I also recommend Corn salsa, Pico de gallo (Salsa Fresca), or fresh Cabbage slaw.

Just be sure to balance out the flavors... Use enough acidity, cream, chile pepper, fresh chopped herbs, oil, etc. so that all of the flavors meld instead of one overpowering the others.

I usually make a cabbage or broccoli slaw and mango salsa. I then finish it off with a little drizzle of chipotle crema made with 1 cup of creme fraiche (or greek yogurt) and 1 or 2 pieces of chopped chipotles (canned in adobo sauce).

sixxpoint wrote: »

cjcool88 wrote: »

Fish tacos are the staple food /traditional dish here in Baja California, my home state

^ This guy knows what's up.

I also recommend Corn salsa, Pico de gallo (Salsa Fresca), or fresh Cabbage slaw.

Just be sure to balance out the flavors... Use enough acidity, cream, chile pepper, fresh chopped herbs, oil, etc. so that all of the flavors meld instead of one overpowering the others.

Thanks bro!...you seem to know a lot about fish tacos too...been to Baja several times?

mccindy72 wrote: »

This dill dip was pretty popular for my last batch of fish tacos:
In a medium bowl, mix together1/2 cup plain greek yogurt and 1/2 cup canola mayonnaise. Gradually stir in fresh juice of 1 lime until consistency is slightly runny. Season with 1 diced jalapeno, 1/2 tsp oregano, 1/2 tsp cumin, 1/2 tsp dill, and cayenne pepper to taste.

Sounds good!