SHARE

Since I first discovered fish tacos just a few years back, I’ve been on a continual quest to find the best recipe. The most recent rendition, which I featured in last Friday’s Food Fight, was pretty good, but still didn’t meet the standards of my very first fish taco, which was a riff on a recipe I cut from Salt Water Sportsman back when former F&S dog blogger Dave DiBenedetto was running the ship.

Though I admit to being a bit hesitant to my first taste, I’ve been hooked ever since and now cut or copy every fish taco recipe I come across. There seem to be as many renditions as there are fish in the sea, but I go back to the classic of batter-fried fish with cabbage and some sort of cream sauce. Cheese is an optional, yet good addition, as are sliced avocados. One thing that is not optional, for me, is a healthy squeeze of lime juice and a shot of tequila backed by a cold beer, preferably Pacifico.

httpswww.fieldandstream.comsitesfieldandstream.comfilesimport2014importBlogPostembedWC7-18.JPG

I’ve tried several different types of cream sauce, but the best incorporate yogurt. Here’s my go-to recipe when I’m not experimenting:

Creamy Fish Taco Sauce

– ¼ cup plain yogurt
– ¼ cup sour cream
– 1 diced jalapeno (with a few seeds added in for heat)
– Juice from one lime
– 1 tbs. chopped cilantro
– Optional: red pepper flakes or a dash of hot sauce such as Louisiana Chef Sauce or Tabasco

Combine the above ingredients in a small bowl and refrigerate for at least one hour. Add a healthy dollop to a soft flour tortilla (I know corn is standard, but I prefer flour), along with a chunk of fried or grilled fish and some shredded cabbage. Squeeze lime juice over everything and enjoy.

MORE TO READ