Howdy, obviously Catholic, dunno why never thought of fish tacos for Lent. Need to know:
1. What type of tortilla?
2. Tortilla prep?
3. What fish?
4. Fish prep?
5. Sauce or dressing?
6. Amendments to add?

As always, Thanks!

Tyler's Ultimate Fish Tacos

This is my go-to recipe for fish tacos and it never disappoints.

Corn tortillas from an actual tortilleria…no store bought.
Buy frozen mahi mahi from HEB or yes, Target grocery.
Buy a slaw kit and use the included packet dressing, or best to use HEB's Cotija Cilantro dressing.
Place thawed mahi mahi fillets in aluminum pan and add some butter, seasonings and some soy sauce and lime juice
Place on indirect heat on grill for about 20m until done.
Fork shred the fish and place on heated tortillas with cilantro dressing on top.
Drizzle some hot sauce over top if desired.
Serve with black beans and sweet potato fries.

Most important takeaway here is that fish tacos (hell, pretty much any taco that's not a breakfast taco or fajita) need fresh corn tortillas.

I've found that while it's preferred, they don't HAVE to be fresh.

But warming them up and toasting them on a skillet (preferably cast iron) is a must. Gets a little char on them and lets them soften up and become pliable.

That little effort makes a huge difference.

Mark Fairchild said:

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Howdy, obviously Catholic, dunno why never thought of fish tacos for Lent. Need to know:
1. What type of tortilla?
2. Tortilla prep?
3. What fish?
4. Fish prep?
5. Sauce or dressing?
6. Amendments to add?

As always, Thanks!

---

1. Homemade corn or El Milagro if you can find them (Granzin's sells them). Sometimes restaurant that make corn are too thick for fish tacos
2. Brush lightly with oil and warm until soft
3. Firm white. We usually have an oversupply of drum and redfish, but my preference is Snapper, Grouper, or Mahi
4. Pan seared or grilled. Beer batter fried if I've got enough people to justify the mess
5. Salsa Macha and Chipotle mayo. I'll skip the macha for fried, but now it's almost mandatory for grilled. I spoon it over the fish as it's finishing cooking
6. I go back and forth on cotija cheese but am always for cilantro and lime. Pico is a big no for me on fish tacos

We do a very simple prep.

Guerrero corn tortillas lightly warmed, but not toasted at all. Just warmed up and soft.

Ketchup, mayo, cajun seasoning mixture as a sauce

Pick your fish but we like catfish. Season with what you like. I like Paul Prudhomme's redfish seasoning. Pan fry until cooked to your preferred doneness.

Cabbage/carrot slaw with this simple home made dressing:

3 tablespoons apple cider vinegar
4 tablespoons neutral oil
3 tablespoons white sugar
Half a teaspoon Dijon mustard
Quarter teaspoon celery seeds
Salt pepper

5 cups cabbage total
1 cup carrot


Then a little trickle of Yellow Bird Serrano salsa.

We love em. Do them about once a month.

Slicer97 said:

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Most important takeaway here is that fish tacos (hell, pretty much any taco that's not a breakfast taco or fajita) need fresh corn tortillas.

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Nahh, they don't.

I don't see how people actually like corn tortillas. A moderately good flour tortilla blows even the best corn tortilla out of the water and it isn't even close.

Corn tortillas are good after they are fried and not when they are half raw.

FIDO*98* said:

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Mark Fairchild said:

---

Howdy, obviously Catholic, dunno why never thought of fish tacos for Lent. Need to know:
1. What type of tortilla?
2. Tortilla prep?
3. What fish?
4. Fish prep?
5. Sauce or dressing?
6. Amendments to add?

As always, Thanks!

---

1. Homemade corn or El Milagro if you can find them (Granzin's sells them). Sometimes restaurant that make corn are too thick for fish tacos
2. Brush lightly with oil and warm until soft
3. Firm white. We usually have an oversupply of drum and redfish, but my preference is Snapper, Grouper, or Mahi
4. Pan seared or grilled. Beer batter fried if I've got enough people to justify the mess
5. Salsa Macha and Chipotle mayo. I'll skip the macha for fried, but now it's almost mandatory for grilled. I spoon it over the fish as it's finishing cooking
6. I go back and forth on cotija cheese but am always for cilantro and lime. Pico is a big no for me on fish tacos

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This looks awesome

schmellba99 said:

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Slicer97 said:

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Most important takeaway here is that fish tacos (hell, pretty much any taco that's not a breakfast taco or fajita) need fresh corn tortillas.

---

Nahh, they don't.

I don't see how people actually like corn tortillas. A moderately good flour tortilla blows even the best corn tortilla out of the water and it isn't even close.

Corn tortillas are good after they are fried and not when they are half raw.

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The good ones don't come from a shelf at the grocery store. Same is true of flour.

schmellba99 said:

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Slicer97 said:

---

Most important takeaway here is that fish tacos (hell, pretty much any taco that's not a breakfast taco or fajita) need fresh corn tortillas.

---

Nahh, they don't.

I don't see how people actually like corn tortillas. A moderately good flour tortilla blows even the best corn tortilla out of the water and it isn't even close.

Corn tortillas are good after they are fried and not when they are half raw.

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Homemade corn tortillas are awesome and some tacos just taste better with corn. I couldn't imagine eating carnitas or pastor with flour tortillas. I do agree that on their own, flour tortillas are superior, but corn tortillas have their place.

Absolutely agreed some taco just taste better in corn.

We like Guerrero for grocery store stuff but home made are always better. Never had a chance to try the El Milagro but hear good things.

A lot of people problem with corn is incorrect prep, if you get any char or hard browning on them at all, they turn into a piece of leather.

Give me a fresh nixtamal tortilla right off the plancha with some real butter any day over flour.

Bruce Almighty said:

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schmellba99 said:

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Slicer97 said:

---

Most important takeaway here is that fish tacos (hell, pretty much any taco that's not a breakfast taco or fajita) need fresh corn tortillas.

---

Nahh, they don't.

I don't see how people actually like corn tortillas. A moderately good flour tortilla blows even the best corn tortilla out of the water and it isn't even close.

Corn tortillas are good after they are fried and not when they are half raw.

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Homemade corn tortillas are awesome and some tacos just taste better with corn. I couldn't imagine eating carnitas or pastor with flour tortillas. I do agree that on their own, flour tortillas are superior, but corn tortillas have their place.

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Agree to disagree, corn tortillas pretty much just suck IMO.

MichaelJ said:

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schmellba99 said:

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Slicer97 said:

---

Most important takeaway here is that fish tacos (hell, pretty much any taco that's not a breakfast taco or fajita) need fresh corn tortillas.

---

Nahh, they don't.

I don't see how people actually like corn tortillas. A moderately good flour tortilla blows even the best corn tortilla out of the water and it isn't even close.

Corn tortillas are good after they are fried and not when they are half raw.

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This sounds like you haven't had good corn tortillas

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Vato, I've had every type. Fresh, store bought, made by an abuelo in the kitchen, etc. I just don't like corn tortillas. Texture sucks and they just have an undercooked not appealing flavor to me.

Now, you take those same tortillas and fry them up in some hot rendered lard and you are talking a completely different game.

MichaelJ said:

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schmellba99 said:

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MichaelJ said:

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schmellba99 said:

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Slicer97 said:

---

Most important takeaway here is that fish tacos (hell, pretty much any taco that's not a breakfast taco or fajita) need fresh corn tortillas.

---

Nahh, they don't.

I don't see how people actually like corn tortillas. A moderately good flour tortilla blows even the best corn tortilla out of the water and it isn't even close.

Corn tortillas are good after they are fried and not when they are half raw.

---

This sounds like you haven't had good corn tortillas

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Vato, I've had every type. Fresh, store bought, made by an abuelo in the kitchen, etc. I just don't like corn tortillas. Texture sucks and they just have an undercooked not appealing flavor to me.

Now, you take those same tortillas and fry them up in some hot rendered lard and you are talking a completely different game.

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Well there is your problem - you had an abuelo cook you the tortilla.

Everyone knows it's the abuela that masters the kitchen.

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Dammit man!

1. What type of tortilla?
- corn for grilled; flour for fried
2. Tortilla prep?
- um, warm them as desired
3. What fish?
- any firm white fish works great; shrimp is also good
4. Fish prep?
- grilled, pan-fried and deep fried
5. Sauce or dressing?
- non-tomato works best. A good green or yellow are my favorites. Try a Caribbean style for good heat
6. Amendments to add?
- pickled red onions; a crumbly white cheese; and some sort of tangy slaw

Doing some fish tacos tonight, havent had a chance to get down to CC and go fishing so looks like Heb fish market it is. Top them with that Heb Mi Tienda sour cream and pico.

Agree that a good corn tortilla from Old Mex is just as good as any flour one. When i was a kid going down to Mexico to visit my grandparents in the '70s, four tortillas were pretty hard to find. The tex-mex food explosion brought flour torts to the forefront.