On occasion, I dream of being off the Baja peninsula, lost in the Sea of Cortez, cruising in my Ocean Kayak and fightingYellowfin Tuna, “Atun Aleta Amarilla,” on my custom G.Loomis fly rod. In my dream, I fight this torpedo fish on my own hand-tied streamer fly. When the battle is complete, I return from the sea, the tuna draped on my kayak. I drag the monster to the waiting tropical barbecue, encouraged by the cheers of the dinner party. I fall asleep as the sun sets, full of fish tacos, and the crowd shouting, “Mi héroe del pea grande,” my big fish hero.
So, when I am in the mood to actually eat a fish taco, instead of dreaming of one, I have to make one. This is just one of my versions I make. The goal for me here is not to leave the house to buy a fish. I also avoid the humiliation of someone in Safeway saying, “Parece usted un gran pez,” – you look like a big fish, which I get a lot of.
The key to this fish taco is the sauce. It’s good. Okay, let’s not be modest here – it’s great and blends the whole enchilada together. Try adding a little variety in your dinner night and be a Baja Fish Taco Hero. This is our quick and easy affordable, “Fish Taco”. Here we go.
First, any type of fish will do. I take that back, Goldfish do not taste as good as you would think. Trust me, I know, but that is another story. So when I do not have fresh fish available, I use canned Salmon, Tuna or Crab, which is great – think of it like crab cakes. When making the sauce, add sugar and seasoning to taste. Also, you can substitute the sour cream with a variety of things: Blue Cheese dressing, ranch dressing, Greek yogurt, creme cheese or mayonnaise. You can also use whatever type of Salsa you like. I prefer a Sweet Spicy Peach Mango Salsa. Experiment with a variety of ingredients and make it your own. With your own touch, you too can reach Fish Taco Hero status. I am filling up on fish tacos and going back to dreaming.
- 1 can of crabmeat or salmon or tuna
- 1/3 cup crushed crackers or oatmeal
- 3 finely chopped green onions or a half of a regular large onion
- 1/2 cup finely chopped bell pepper – I use red and yellow ones for color
- 1 egg
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon cumin
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic (I like Johnny’s Garlic Seasoning)
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- A dash of lemon pepper
- A dash of Worcestershire sauce
- A dash of Cayenne or Jalapeño pepper for kick, if desired
- A dash of lemon juice to taste
- 1 tablespoon mayonnaise (optional)
- 1/4 cup chopped mushroom (optional)
- Flour, for dusting
- 1/4 cup olive oil – you can use butter or other type of cooking oil, if desired
- In a large bowl, mix together all ingredients, except for the flour and oil.
- Shape into patties and dust with flour.
- Heat oil in a large skillet over medium heat. When oil is hot, carefully place fish patties, in pan and fry until browned, about 4 to 5 minutes.
- Carefully flip fish patties and fry on other side until golden brown, about 4 minutes.
- Serve the fish patties right away on a warm tortilla.
Baja Fish Taco White Sauce Recipe
1/2 cup salsa (I like Peach Mango Salsa)
1/2 cup sour cream or Greek yogurt
1/2 cup Blue Cheese dressing
1/2 cup sugar
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon garlic (I like Johnny’s Garlic Seasoning)
Lemon or Lime Juice to taste
Ground Chipotle Chili powder to taste
In a bowl, mix all ingredients together. You’ll want the consistency of creamy salad dressing. If still too thick, add more lime or salsa. If too runny, add more sour cream. Add other seasonings to your taste. Try Jalapeño powder for a little kick. Pour the sauce over the fish tacos. Chill for a couple of hours, or not.