Fish tacos are a phenomenon that have long been popular on the west coast, and fortunately, I have been seeing them more and more on New England menus. What I wouldn't give for a Boston installation of Wahoo's Fish Tacos (if you are ever in southern California, you MUST go). Wahoo's does it up right--blackened or broiled mahi or wahoo, along with simple black beans and spicy homemade salsa, enveloped in a corn tortilla. Don't get me wrong, I've never met a piece of fried fish I didn't like, but I think the fish taco works best with a grilled or blackened fish. During the summer, my husband and I try to make them once a week. They are healthy and refreshing, and go down just right on a hot summer night. I don't really follow a set recipe because I feel like one's taco toppings are a rather personal decision.
I mix some canned black beans (rinsed first), some cooked corn, and some thinly sliced red onions together in a bowl. Add the juice of one lime, some salt and pepper and some honey for sweetness. Let the bowl sit for a while so all the flavors blend together. The onions will taste sweet and almost pickled. For the fish, I usually use Tilapia, but any white fish will do. I coat it in cayenne, salt, pepper, and paprika, and pan sear it in some olive oil. Chop up some red cabbage, and throw it on tortillas (either corn or flour will do). Top with the bean and corn mixture, then with the fish. Garnish with cilantro and enjoy with a Margarita (virgin or otherwise) or a Mexican beer!
