Tradition gets a twist with some of the West's best fish and delicious new toppings
1 of 5Photo by Leigh Beisch
New wave fish tacos
Our 4 new twists on the traditional feature some of the West's best fish and deliciously innovative toppings:
Baja Light: Grilled, with a trimmed-down tartar sauce
Japanese: Ponzu-wasabi mayo drizzled on Pacific albacore (the sustainable tuna)
Mediterranean: Calamari with lemon aioli and fried capers and oranges in the slaw
Golden State: Grilled halibut, avocados, and salted lemon salad
Click ahead for recipes and photos.
2 of 5Photo by Leigh Beisch
Baja Light Fish Tacos
Grilled instead of deep-fried, and with a trimmed-down tartar sauce.
Special touch: Light Chipotle Tartar Sauce
2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
8 ounces (1 cup) plain low-fat Greek yogurt
1/4 cup sweet pickle relish
1/4 cup chopped onion
Preparation: Purée all ingredients in a blender. Chill until used.
Inspired by the farm-fresh avocados and lemons of California.
Special touch: Avocado and Salted Lemon Salad
1/2 lemon cut lengthwise
1/2 teaspoon kosher salt
2 small avocados, chopped
2 tablespoons diced white onion
1 red Fresno chile, seeded and minced
2 teaspoons lemon juice
2 teaspoons olive oil
Preparation: Slice lemon crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand until wilted, 45 to 60 minutes. Rinse, drain, and return to bowl. Stir in remaining ingredients.