Ever since spending the summer of 2004 in Cordova, Alaska, I have been making these fish tacos. Not long after I arrived to this small, remote, and breathtakingly beautiful fishing village, I found a quaint little red school-bus-turned-kitchen, Baja Taco, that served up the best salmon and halibut tacos, ever. After my first visit, I was hooked.
The owner lady got her supply of Copper River Salmon and Halibut from her husband who was a commercial fisherman. Two small, but very filling, tacos were served up in this little red basket and you had your choice of fresh wild Sockeye or Silver Salmon, or Halibut. The fish is beer-battered and wrapped up in a flour tortilla along with shredded cabbage, chipotle aioli, and pico de gallo…with a lime wedge of course.
Absolutely delicious, fresh, flavorful, and such a treat. And so, ever since I’ve been making my own similar version of what I discovered there. The only difference really is Panko bread crumbs. Be sure to find some good quality fish, preferably salmon or halibut, and good fresh ingredients.
::Heather’s Fish Tacos::
About 1 lb. fresh wild salmon or halibut, skinned, trim off fat, de-bone if necessary, cut into fish stick size pieces
2 c. green or purple cabbage, shredded
make chipotle aioli:
1/2 c. mayonnaise
1/3 c. sour cream
1 chipotle pepper (from the canned chipotles in adobo)
juice of 1 lime
4 T. water
Blend all ingredients in a food processor or blender until combined and smooth. Add the chipotle according to your taste and preference for heat.. they do add quite the kick. Refridgerate until using.
2 big red tomatoes (organic/heirloom for best flavor), diced
1/2 yellow onion, chopped
1/2 jalepeno, minced (discard seeds if you don’t want it hot)
2 garlic cloves, minced
juice of 1-2 lime(s)
big pinch of cilantro, chopped
dash of olive oil
Combine in a bowl, refrigerate til needed.
make/pan-fry fish sticks:
1/2 – 1 c. AP Flour
2 eggs, beaten
1/2 – 1 c. Panko Japanese bread crumbs
Set each ingredient in three seperate bowls, coat each fish fillet in the flour, then egg, then Panko. Have a large skillet with about 1/2 to 3/4 c. oil (I use Canola/Vegetable/Olive Oil mix) heated to 350 deg. F., or til a pinch of bread crumbs dropped into oil sizzles and bubbles and floats, and doesn’t drop to the bottom. Lay the fish fillets in the hot oil. Cook until golden on each side yet still tender, about 3-5 min., depending on the thickness and size of fish sticks. Lay onto a baking sheet/plate lined with paper towel.
Toast a flour tortilla in a skillet til a little crispy and golden, fill with fish stick(s), cabbage, aioli, and salsa. Enjoy!
And if you’re family/friends love these as much as my hubby does, you’ll be getting hugs and kisses for the next week 🙂