I adore fish tacos, and found an easy way to prepare them in my RV kitchen. There is an interesting taco history/lore in an article in Sunset Magazine, and the magazine also provided a recipe, but I am not going for pure authenticity here. I am going for flavor and ease. The chances of me deep-frying breaded fish fillets in my motorhome are slim, and my RV-easy fish taco tastes just a like a fish taco! Imagine that.
First you are going to need to make the sauce. My “pink” sauce has three ingredients. One – the Crema Mexicana – may not be available in your area, (if Crema Mexicana can not be located, I suggest diluting sour cream with a little milk until the consistency resembles bottled creamy salad dressing). You will also need a Mexican hot sauce (not Tabasco!) such as Cholula or Tapatio. I love Cholula. I love Cholula. I love Cholula.
Did I mention I love Cholula?
PINK SAUCE:
½ cup Crema Mexicana
1 Tablespoon fresh lime juice
1 Tablespoon Mexican Hot Sauce
Mix the sauce ingredients together, stir well to blend and refrigerate for an hour or so for the flavors to meld.
TACOS:
Frozen battered fish fillets (I used halibut from Trader Joe’s)
Corn tortillas (do not use flour tortillas, or I will cry)
Vegetable oil
Shredded cabbage
Chopped fresh cilantro
I am going to suggest two tacos per person. The halibut fish fillets from Trader Joe’s are large enough that only one is needed per taco. No matter how many tacos you are preparing, the directions are the same:
White Corn Tortillas
Oven bake the fish fillets according to package directions. Heat a skillet and brush the bottom with a little vegetable oil. Warm the tortillas, one at a time, in the skillet, turning after a minute on each side. Remove to a plate.
Place a fish fillet on each tortilla.
Sprinkle with a little cabbage. Do not use lettuce! Cabbage is traditional and you will love the crunch.
Next, put a generous portion of lovely cilantro over the cabbage.
Finally, drizzle a little Pink Sauce over all. Fold and eat!