San Diego Taco Recipe | Natasha's Food Adventures (2024)

FAQs

What is the white sauce on fish tacos made of? ›

For the fish taco sauce, all you need is sour cream, mayo, lime juice, garlic powder and sriracha. The sriracha gives it a little kick of spice so you can add more or less based on your preference. This taco sauce is essentially a lime crema – the perfect blend of tanginess and heat (print the recipe below).

Whether snapper, mahi-mahi, grouper, flounder, halibut, or cod, wild, local fish are the tastiest choice for Baja-style tacos. Since these fillets tend to be expensive, keep the toppings simple (think raw shredded cabbage and guacamole) so the mild flavor of these fish can really shine through.

Sour cream– Use full fat for the best flavor. Milk– The amount you will need will vary based on the consistency you want. Lime juice– Fresh is best! Seasonings– Crushed red pepper, cumin, garlic powder, oregano, cayenne pepper, and salt.

The prototypical fish taco originated in Baja California, Mexico, and the preparation referred to in this country as “Baja-style” is similar to what you might find on the Mexican peninsula. It usually involves deep-fried white-fleshed fish, shredded cabbage, and a creamy white sauce.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.

The best fish for fish tacos:

We use cod in this recipe, but any flaky variety (like tilapia) will work just fine. Whatever fish you choose, we highly recommend marinating it in our simple mixture of lime juice, chili powder, and cumin.

For fish tacos, you want a white fish that is firm and mild in flavor. For this recipe, we are using cod, but other good options would be tilapia, halibut, or mahi mahi. If you're not in the mood for fish, shrimp would work great for this recipe too!

How much ground beef per taco? Each taco shell or small soft taco-size tortilla fits about 2 ounces or 1/4 cup of meat. If you add diced onions, you could stretch a pound of ground beef to make about a dozen tacos. With just the meat and spices, you can make about 8 tacos from a pound of meat.

Do you put sour cream on tacos? ›

In addition, although it is more of a component of Tex-Mex cuisine than authentic Mexican cooking, a nice dollop of sour cream can add a delightful, rich tangy-ess to any taco or burrito.

What Is In White Sauce? This traditional white sauce starts with a roux of equal parts all-purpose flour and butter, which gives the sauce a rich and creamy base. Whole milk thins the butter-flour mixture, turning the roux into a sauce.

Taco John's uses the Alaska Seafood: Wild, Natural and Sustainable brand for its two for $7 Alaska Flounder Fish Tacos. The new Fiesta Sauce is a seasoned sour cream dip with jalapeños, onion, garlic, tomato and cilantro.

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.

Surimi is a white fish paste that is typically made from demersal fish (fish that live near the seafloor) like wild Alaska pollock, Atlantic cod, haddock, hake, and others. The fish is first deboned and washed, then minced into a paste.