It seems fish tacos are everywhere I look. There is a recipe for fish tacos in the newest Susue Fishbein cookbook, Kosher by Design, Teens and 20-Somthings, Cooking for the Next Generation (I can’t find it online, but here is a recipe from the 5 Towns Jewish Times). I am also reading Mark Bittman’s Food Matters Cookbook (or here) and Amanda Hesser’s The Essential New York Times Cookbook (Sam Sifton’s recipe)–and there are fish tacos recipes in both of those books, too. I bought a box of whole grain taco shells, and there is recipe for fish tacos on the box!
So, anyway, my sister told me she made a fantastic paella recipe that came, from all places, from People Magazine. I couldn’t find the paella recipe, but my search for it turned up . . . . wait for it . . . a fish taco recipe!! A fish taco recipe from Zach Braff, who doesn’t cook, but is an investor in a restaurant that serves seafood.
So, technically, the recipe for fish tacos is from Mermaid Oyster Bar. Basically, it is seared tilapia with coleslaw and salsa, served in a warm tortilla.
I changed things around to suit myself, adding guacamole and toning down the spiciness, plus a few other tweaks to suit my family.
The results were great, and the fish is well worth making even if it doesn’t end up going inside a taco shell.