Your Comments

Fri, 06/29/2007 - 11:23am scott from nyc

i don't know about this -- fish tacos isn't something that i've thought of trying.

Fri, 06/29/2007 - 11:03am shirley from brooklyn

What about having a calorie indicator for these recipes?

Tue, 05/22/2007 - 2:04pm Barry Nelson from San Francisco

This meal is fast and easy. It came in handy when my wife and I were kayaking in the Sea of Cortez. We caught a large squid in a tidepool with our hands -- just before the gulls got to him. We then ...

Sat, 05/19/2007 - 12:27pm Rita B from Brooklyn, New York

I've given it some thought and don't recommend that others try this with yucca. It was actually kind of yucky.

Sat, 05/19/2007 - 12:16pm Rita Barol from Brooklyn, New York

I tried this recently and substituted yucca for the cabbage. Interesting.

Baja Fish Tacos with Cabbage Salsa

(adapted from Tequila: The Book, by Ann and Larry Walker)

By Barry Nelson, NRDC senior policy analyst, San Francisco

Ingredients

Fish:

11/2 pounds Pacific halibut, farmed striped bass, mahi mahi or other firm, sustainable fish
1/2 cup flour or breadcrumbs
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
Dash of cayenne pepper
4 cloves garlic, minced
1/2 cup milk
4 tablespoons olive, canola or corn oil
12 corn tortillas (handmade are best)

Salsa:

1 small head of cabbage
Juice of 1 orange and 1 lime
1 teaspoon salt
1 tablespoon sugar
1 tablespoon tequila
1 teaspoon oregano, crumbled
1 large tomato, diced
1 canned jalapeno chili, minced

Preparation

1. Remove the tough outer leaves of cabbage and shred the head into a large bowl. Add remaining salsa ingredients and stir. Set aside for at least 30 minutes while you make the fish.
2. Cut the fish into strips 1 inch wide. Combine the flour, salt, cumin, black and cayenne peppers in a shallow bowl. Pour milk into another shallow bowl. Dip the fish in the milk and toss the fish in the flour mixture.
3. Heat the oil in a skillet over high heat. When the oil is hot, add the fish and fry, turning once, until it is golden brown on both sides (this takes only a few minutes). Toss in the garlic as the fish fries. Remove fish and dry on paper towels.
4. Warm the tortillas in foil in the oven or in a dry skillet on the stovetop.
5. Serve the tortillas in one bowl, the fish in another and the cabbage salsa in a third.

Serves 6.

Tip

If you don't have time to make the cabbage salsa, use any good salsa, a little sour cream and a squeeze of lime.

Notes

This meal is fast and easy. It came in handy when my wife and I were kayaking in the Sea of Cortez. We caught a large squid in a tidepool with our hands -- just before the gulls got to him. We then had possibly the best dinner of my life -- sitting on the beach, watching the sun set and then being dazzled as phosphorescent plankton lit up the tiny waves breaking on the beach.