"Tacos de Pescado"

We all have had an awesome "fish taco" experience. I recently went to San Francisco where I stopped at Mijita, a Mexican restaurant at the Ferry Building owned by Chef Des Jardins. There, the taco is deep fried and served on a double corn tortilla with a Jalapeno crema. Mmm, I can almost taste it again. You probably wouldn't expect good Mexican at the Ferry building; however, you will be surprised. Next time pay a visit http://www.mijitasf.com/

Tonight, we had Mahi-Mahi fish tacos. Instead of frying them. We baked them. Same process you follow to get them fried, just baked. 25 min @ 350 degrees. We served them in corn tortillas and enjoyed them with sliced avocado and hot sauce. I missed a good lager or pale ale to make the meal even better --XX Dos Equis anyone?

Let me share with you a quick salsa that goes extremely well with tacos de pescado: Salsa verde de tomatillo y jalapeno. For a quick look at tomatillos http://en.wikipedia.org/wiki/Tomatillo

5-6 green tomatillos
1 jalapeno pepper
1/4 medium onion
1 garlic clove
1/3 cup of chopped cilantro
salt and pepper to taste

Peel husk off from tomatillos, clean them and throw them in hot water. Add onion, garlic clove and jalapeno to the water as well. Leave it there for 15 min or so; until tomatillos change to a bright green without bursting in the water. Add everything to the food processor or blender and pulse intermittently 5-10 times until desired consistency. Add salt and pepper to taste then cilantro and pulse a few times.

If you like some crunch in addition to the avocado and the fish, chop some cabbage very thinly and add a little of lemon juice and red wine vinegar to get it nice and tangy.

Now get ready to enjoy...warm up your tortilla put the baked mahi-mahi, then add some chopped cilantro, couple of avocado slices, a little cabbage and as much salsa as you want. Finish with a light squeeze of lime juice and salt.

Salud!