If you’ve never had (or heard of) fish tacos, which are a Southern California/Baja California regional favorite, you’re in for a treat. You can also make these with a firm white fish like mahi-mahi, tilapia, or cod.
When I moved to San Diego in 1997, I started hearing about fish tacos. They sounded bizarre to me until I tried one at Rubio’s, the most famous chain here. Fish tacos are surfer food, served in shacks on the beach along the Baja coast. Rubio’s was founded by a surfer/college student, who wrote a business plan for a fish taco shop for a class, then made his fortune making it a reality.
Traditional fish tacos are made from battered, fried fish chunks, wrapped in a double corn tortilla, topped with shredded green cabbage, a squeeze of lime, and a creamy mayonnaise sauce. They were a favorite in my gluten-eating days, and I hadn’t had one for years.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
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