As with so many things, I was late to the fish taco party. For a long time they just didn’t sound appealing at all, or my inner 13-year-old would giggle. But then one night I was watching one of my favorite Food Network shows, Guy Fieri’s Diners, Drive-ins and Dives, and one of the segments was this place in California where the specialty is fish tacos. And I saw how they were prepared and thought hmmm….
So oddly enough, the first time I made them at home was when I had no kitchen and we had temporary digs set up in the living room. Working with my two butane burners, I tried to approximate what I’d seen on TV by sauteing chunks of roughy in butter and lime juice, then serving with a lot of fixings – quartered cherry tomatoes, chopped scallions, and prepared broccoli slaw which is an awesome invention and I always have a bag of it on hand, especially in summer.
And wow, were they good. I couldn’t believe I’d lived this long without trying them.
So I made these the other night but as I had no filet fish on hand, I reached instead for a box of Trader Joe’s mahi-mahi burgers. These are great on the grill in summer time, they make a nice alternative to hamburgers. I figured they’d work for tacos. I just fried them up 5 minutes on a side then cut them into rough chunks. I made the broccoli slaw again although I had it in the back of my mind that the celery-fennel slaw would be amazing with fish tacos. Baby spinach, and halved cherry tomatoes and sliced cucumbers.
Everyone fix ’em up, roll ’em up, come and get ’em. I can’t wait to eat these outside on my deck.