These Fish Tacos are part of a trio offered at the Canyon Café in Frontenac Mall.
There’s lots of good fish tacos around town. I’m sure you’ve got an “X” on the door of your favorite taco joint. I like the colorful combo shown above that’s available at Canyon Café and includes several other varieties in addition to fish tacos. Not far from there is Bricktop, that offers a hearty pair of lunch tacos—though I’ve talked them into serving me just one when I want a lighter lunch.
Mission Taco Joint in the Loop serves up a dandy Baja Fish Taco, wood-fire grilled or fried, with chipotle sauce, shredded cabbage, pico de gallo, and queso fresco.
There you have it, foodies, three, fine fish taco selections. Admittedly, there’s more investigation to be made on this topic. If you’ve found a place worthy of mention, tell us about it, even if it’s in Key West or Santa Monica.
Mission Taco’s Baja Fish Tacos
But if you’re wanting to make your own fish tacos—and I sometime do—Fish Taco Ultimo from allrecipes.com has become my go to recipe. The fish rub, plus the lime juice-yogurt-cilantro-chipotle pepper sauce will bring a twinkle to your eye.
This slightly adapted version of Fish Tacos Ultimo is a good all-family recipe. If you want more than just moderate heat, emblazon it with your favorite hot sauce. Don’t let the long list of ingredients intimidate you; the recipe comes together easily.
Fish Tacos
Ingredients
- 2 lbs. tilapia fillets
- 2 Tbs. lime juice
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- Cooking spray or corn oil
- 1/2 cup plain, fat-free yogurt
- 2 Tbs. lime juice
- 1 1/2 Tbs. chopped fresh cilantro
- 1 1/2 tsp. canned chipotle peppers in adobo sauce
- 16 (5-inch) corn tortillas
- 2 cups shredded cabbage (or lettuce, if preferred)
- 1 cup Monterey Jack cheese, shredded
- 1 tomato, chopped
- 1 avocado, peeled, pitted, and sliced
- 1/2 cup salsa
- 2 green onions, chopped
Directions
- Rub tilapia fillets with 2 Tbs. lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray or corn oil.
- Preheat grill for medium heat and lightly oil the grate. (Or use skillet lightly seasoned with corn oil.)
- Combine yogurt, 2 Tbs. lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended.
- Grill tilapia on preheated grill (or skillet) until fish is easily flaked with a fork, about 5 minutes on each side.
- Heat each corn tortilla in a skillet about 1 minute. Place fish in corn tortillas and serve with cilantro-lime sauce, cabbage (or lettuce, if preferred), Monterey Jack cheese, tomato, avocado, salsa, and green onions.
