These crisp little handheld tortillas topped with snapper, avocado, pickled onions, and cabbage or lettuce.
Photo: Annabelle Breakey
Once a popular street food in the Baja, fish tacos are conquering the West
They're a popular street food in the Baja, and they're conquering the West, advancing from San Diego north.
Serve them for lunch or as a crisp and palate-refreshing snack after Thanksgiving. The sauce is quite hot, so use sparingly.
These crisp little handheld tortillas topped with snapper, avocado, pickled onions, and cabbage or lettuce. They're a popular street food in the Baja, and they're conquering the West, advancing from San Diego north.
Serve them for lunch or as a crisp and palate-refreshing snack after Thanksgiving. The sauce is quite hot, so use sparingly.
These crisp little handheld tortillas topped with snapper, avocado, pickled onions, and cabbage or lettuce. They're a popular
street food in the Baja, and they're conquering the West, advancing from San Diego north.
Serve them for lunch or as a crisp and palate-refreshing snack after Thanksgiving. The sauce is quite hot, so use sparingly.
Here's your standard western take on the fish taco:
"This was an incredibly tasty and beautiful meal. The first sign this was going to be an incredible meal was that fact that it was so colorful. The relish was divine. The tilapia and onions were great. I did not use tortillas, I served the meal with the cabbage salad as the base. I did not use whipping cream, instead 1/2 & 1/2, a little better health wise. Anyhow, my husband told me this one goes in the top five. An easy and fresh meal. It will go into the recipe book for sure."
We can't put it any better than that, folks.
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