My blog, my opinion. I don't care if flour tortillas aren't traditional. Neither am I. (And if they're good enough for Bobby Flay, they're good enough for me.)
Fish tacos usually involve some sort of white fish, plus a slaw, and a crema. Lots of times there will be pickled onions involved, too, which is my favorite part. Oh, and guacamole. I also added a tomatillo salsa, which is easy peasy to make, and tastes great on just about any other kind of taco you can imagine as well.
Pickled Red Onions
1/2 cup apple cider vinegar
1 tablespoon superfine sugar
1 teaspoon kosher salt
1 red onion
Combine the vinegar, sugar, and salt in a pint jar. Put the lid on and shake vigorously to dissolve sugar and salt. Slice the red onion thinly and place into a colander or sieve. Put a couple cups of water on to boil; when boiled, pour over the red onion in the sieve. Shake all of the water off, then pack onion into the jar. If the vinegar doesn't come up over the onion, add a little more. Seal jar and refrigerate for at least an hour.
Tomatillo Salsa
4-5 tomatillos
2 jalapeno peppers
3 scallions
Handful fresh cilantro
1 small clove garlic
1-2 teaspoons brown sugar
Pinch cumin
Salt, to taste
Remove husks from tomatillos, rinse them and cut into quarters. Stem and deseed the jalapenos (leave some seeds in, if you want more heat). Remove root end from scallions and chop remainder into 1" pieces.
Put tomatillos, jalapenos, scallions, cilantro, and garlic into a blender and puree. Pour into a saucepan and bring to a boil. Stir in the brown sugar, cumin, and salt. Cook about 5 minutes, until mixture darkens. Taste for seasoning, adding more sugar or salt if you think it needs it. It should mostly be tart, but not sour.
Posted on Minxeats.com.