4 ways with fish tacos

Tradition gets a twist with some of the West's best fish and delicious new toppings

Fish tacos

Photo 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.

Baja Light Fish Tacos

Photo 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.

Recipe: Baja Light Fish Tacos

Japanese Fish Tacos

Photo by Leigh Beisch

Japanese Fish Tacos

This one's made with spicy ponzu mayo drizzled on Pacific albacore, the sustainable tuna.

Special touch: Ponzu-Wasabi Mayo

  • 1  cup  mayonnaise
  • 2  tablespoons  ponzu sauce
  • 2  teaspoons  wasabi paste or powder
Preparation: Stir all ingredients together in a bowl. Chill until used.

Recipe: Japanese Fish Tacos

Mediterranean Calamari Tacos

Photo by Leigh Beisch

Mediterranean Calamari Tacos

Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari.

Special touch: Lemon Aioli

  • 1  cup  mayonnaise
  • 2  teaspoons  minced garlic
  • 2  to 3 tbsp. lemon juice
Preparation: Stir ingredients together in a bowl. Chill until used.

Recipe: Mediterranean Calamari Tacos

Golden State Fish Tacos

Photo by Leigh Beisch

Golden State Fish Tacos

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.

Recipe: Golden State Fish Tacos

 

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/new-fish-taco-recipes-00418000069186/