Wednesday, May 27, 2009

Fish Tacos

Fish tacos is one of those dishes I don't get. I find the combination of fish, shredded cabbage, and crema to be as bland as bland can be. But we had some mahi mahi in the freezer, so I thought I'd concoct a version that had some flavor.  

What you see below has mango/pineapple salsa, sliced avocado, scallions, and cilantro. The fish was dusted with cumin and pimenton before cooking.  And guess what - it was still bland. 

I'm stickin' to chicken in my tacos.

5 comments:

Meklena said...

LOL...you need some of that extra spicy salsa I had in Mexico that went with the fish tacos...it made all the difference....lots of habaneros seems to do the trick. :-)

theminx said...

Habaneros would make it too hot to taste - I like spicy, but not *that* spicy!

Miss Ginger Grant said...

Good fish tacos from a good mexican place around here in Texas are delicious, but the gross ones are gross. It's all about the sauce, and a chipotle mayonnaise is perfect because it is spicy enough to taste interesting but not so overpowering that it overwhelms the fish! Habaneros= bad! Chipotle= yum!!

Chris said...

I think fish tacos are just wrong . . . I know, I know, they probably are traditional food in some area of mexico near the ocean or whatnot, but to me it just seems like an incorrect combination.

'course, there's also the factor that I don't like fish. But I like the *idea* of fish .. . but not fish tacos. No.

Kathryn and James said...

I use a hot chili powder blend on my fish for fish tacos. I also like Miss Ginfger's idea of chipotle mayo. I also use a slaw made with cabbages, scallion, cilantro, lime juice and a touch of olive oil.