Few things are more satisfying than diving tongue first into a fishy pink taco. At least that is what I learned while on an unforgettable first date. It started with a lousy Mexican meal we both refused to eat. We drank tequila instead. Some of the details are hazy, but somehow us joking about driving down to Mexico to find the perfect taco turned into reality. I remember rubbing her knee as she gunned her banged up Jetta straight through the border crossing and into chaos that involved me wearing a balloon hat sombrero at a otherwise gringo-free night club with a rodeo in the back. What I do recall with vivid clarity was the next day. I was hung-over and a tad confused about why I was standing on an Ensenada beach haggling with a tiny grandmother over the price of a luchadore wrestling mask. Luckily a boat crashed up on shore with a fisherman holding out his catch of the day put it in perspective. “Tacos?” “Si, senor!” My man lit a fire right there on the sand, gutted the fish, smothered the fillet with some mystery marinade and grilled that on a tiny pan. Our simple goal was achieved. To this day, the perfect taco. But that doesn’t mean you can’t try it at home for your hot date. Did I mention the APHRODISIAC triple threat of seafood, chili, and avocado?
Total time: approximately 15 minutes
Projected cost: $7
Drinking Buddy: Cerveza (beer) or tequila, or both, like they do in Baja California!
Ingredients (serves 2):
1. 2 dashes of black pepper
2. 1 tablespoon of olive oil
3. ½ teaspoon of paprika
4. ½ tablespoon of mayonnaise
5. Hot sauce or SALSA
6. 1 6 ounce tilapia fillet or red snapper
7. 2 lime wedges for recipe, extra for flavor
8. 1 handful of chopped cabbage
9. 4 corn tortillas or two larger flour tortillas (pictured)
10. 2 cloves of garlic
11. ½ a Serrano chili chopped finely, a whole chili if you want a kick in the head
12. ½ an avocado sliced thinly
13. ¼ of a red onion chopped finely
To create the fish marinade, mix the garlic, Serrano chili, paprika, black pepper and olive oil in a bowl. Smother the fish fillet in the marinade and leave in the bowl to marinate. (Approx 15 minutes)
Why not mix up some coleslaw while the fish marinates? Mix up the red onion, cabbage, mayonnaise, black pepper, paprika and limejuice in a bowl.
It’s time to grill that sexed up fish fillet. Grill it for 2-3 minutes on each side. Squeeze lime once you flip it and cook through. Remove the fish and break up into taco size chunks.
Spread each tortilla out and mix equal parts fish and coleslaw, crowning it all with avocado slices. Kick it up with some hot sauce, or better yet, MANGO SALSA. Ole mi amigos!