I’ve had practically no time to write lately; it’s been hard enough to make opportunities to go fishing. So I figure I should keep it simple, and give you a quick recipe this time around.
It was a regional taco shop chain, Taco del Mar, that introduced me to white sauce on fish tacos. (Never let it be said that I don’t give credit where credit is due.)
Theirs is mayonnaise based, and quite tasty, but there is always room for improvement.
Tonight I got my own white sauce recipe tweaked to just where I want it to be. Give this a try:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
juice of 1/2 lime
2 Tbs chopped cilantro
1 Tbs minced scallion
1 clove of garlic, very finely minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp ground cumin
1/8 tsp cayenne pepper
Combine all the ingredients; keep covered and refrigerated until ready to serve.
I picked up this ling cod just the other day, my first one of the season.
Fish tacos were the first, and second, meals I made from it.
I like shredded cabbage on my fish tacos. I suggest using savoy or napa cabbage, rather than plain green cabbage. They have better flavor, and a crispy rather than hard texture.
Corn tortillas are traditional, but I prefer flour ones myself, warmed up and softened on the grill of course. Beyond that, I go with a standard pico de gallo style salsa: tomato, onion, jalapeno, lime, cilantro, garlic, salt & pepper. Add to that some diced avocado, the white sauce, and of course the fish itself, and you have an exquisite meal in your hands.