Before I get into why it was a terrible, let me start with the good. Great patio! If you just want beer it's perfect. The staff is really nice, very good service.
We live in an age where anyone can go on a recipe website and find an amazing taco recipe. In fact many of us don't have to because, let's face it, it's not that hard.
My boyfriend and I ordered 3 fish tacos, 1 chicken taco, some calamari, a beer, and ice tea.... $50. Taco were almost $6 each, but I was feeling good about seeing that the owner invested in a giant cartoon fish in a sombrero claiming that they were famous for their fish tacos.
More like infamous, here's what I got. A cold flour tortia, deep fried pieces of fish- with the skin still on, out of the jar salsa, cold cheese, and a smattering of either Miracle Whip or really sweet tartar sauce. I was so hungry. I picked out the skin and tried to eat these things, but I couldn't.
Neither could my boyfriend. We tried the chicken taco- cold tortilla and cheese, literally soaked in an inch of Caesar dressing also super sweet. What does that have to do with a taco?
And that was day we found inedible tacos. I didn't know they existed. Now I've found them.
Maybe their other menu items are better.
It could have been great - a little onion, little cilantro with some appropriate seasoning, homemade salsa, grill some fish, heat up a tortilla...ta-da.
Please try this instead, people will want more:
1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or white fish), cut into 4 pieces
8 fresh corn tortillas
Mexican crema, homemade or store-bought
Fresh Tomato Salsa
2 limes, cut into quarters
Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
Garnish with lime wedges and cilantro sprigs.
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