My favorite thing to do when I’m not cooking or DIYing is traveling. My husband and I try to do one international trip and one domestic trip each year and I spend the entire year in anticipation of the next adventure. I think one of the best ways to experience a culture is to eat and learn to cook their food. Food is the one thing we can all agree on. Wherever you are, people love to eat and enjoy a meal together and I appreciate that this is universal no matter how far off the beaten path you travel.
In celebration of the places I’ve either gotten to live or travel in, for the next few weeks I’ll be sharing my favorite recipes for local food that I have adopted into my weekly dinner menus because first they’re delicious and second they bring back so many good memories of my adventures. This post we will be creating fish tacos.
This week I’ll be taking you to Los Angeles, where I spent a year during an internship after college to work with the city’s underprivileged. During my stay I was assigned to an area that is primarily Hispanic and got to know some wonderful people who shared with me some of the recipes I’m making today. One of my favorite memories, is going to a man named Alfred’s home for homemade pulled pork tacos. Alfred invited four of us for a quiet meal and I remember it being so nice to spend time in someone’s home as opposed to the dormitories we lived in while we were interning. He made us pulled pork tacos with homemade pico de gallo and guacamole and nothing ever tasted so delicious.
Another lady named Veronica made us crab tostadas one day after we helped her move and I remember them being so refreshing and cold on a warm LA day. Food was her form of gratitude and I have to say, nothing says thank you better than a delicious meal.
So in honor of Alfred and Veronica, I’m making fish tacos to combine the best of both of these meals. I’ll be using Alfred’s guacamole recipe and putting a little spin of my own on his pico de gallo.
Fish Tacos with Alfred’s Guacamole and Mango Pico de Gallo (Dairy and Gluten Free)
For the fish:
3-4 fillets of white, mild tasting fish such as cod, mahi mahi, etc
1 tsp of cumin
½ tsp of cayenne pepper
Salt to taste
Fresh ground black pepper to taste
1-2 TBSPs of olive oil
Juice of 1 lime
For Alfred’s Guacamole:
2-3 avocados mashed
Garlic salt to taste
1 small diced tomato
1 bunch of chopped cilantro
2-3 chopped scallions
Juice from one lemon (or lime)
For the Mango Pico de Gallo:
2 mangoes, diced
1 red bell pepper, diced
¼ of a red onion, diced
1 bunch of cilantro
Juice of 1 lime
Salt to taste
Sprinkle of cumin
1-2 jalapenos, diced (optional)
Shredded green or red cabbage
- Place the fish in a resealable bag with the remaining ingredients above. Make sure the fish is well covered with the marinade and everything is mixed. Allow the fish to marinate in the refrigerator either overnight or for 3-4 hours prior to cooking.
- While the fish is marinating, you can make the mango salsa as this can be made days in advance and refrigerated. Simply mix all the ingredients together in a medium sized bowl and taste as you go to make sure the seasoning is right. Refrigerate until ready to use.
- Next start on the guacamole, but don’t make this more than an hour or so in advance as avocado tends to brown even with the lime juice when left for long periods. Mash the avocados with the remaining ingredients until well mixed and again keep checking your seasoning level as you go and adjust accordingly.
- Now you can take the fish out of the refrigerator and begin to cook. Cover the fish and cook on medium heat for about 4-5 minutes and then flip to the other side to cook for another 2-3 minutes. Then take off the cover and turn up the heat to medium high. Break the fish up into bite sized pieces and cook off any excess liquid and allow the fish to lightly brown. Turn off the burner and set aside.
- Finally brown the corn tortillas in a small pan on high heat. Keep checking them as the cooking time will vary and lightly brown on both sides.
- Finally assemble your tacos with fish, guacamole, mango pico de gallo and a little shredded cabbage for crunch and enjoy!