Mexicasian Tacos

A few weeks ago I came across a call for entries for an Alaskan Fish Taco contest using fish native to Alaskan waters to create new taco recipes. I love fish tacos so this was a no brainer. I just had to give it a try and enter.

I love fish tacos for their lightness and balance of flavor. I never feel too stuffed after having one. It probably has to do with the lack of heavy salsa and cheese. Either way, a fish taco is a perfect combination of fried or grilled fish and fresh vegetables that provide it with some bite. For example, most fish tacos I come across have some radish slices or some picked cabbage.

I decided to head in teh direction of an Asian themed taco. I felt that the light crisp flavors  of summer rolls, or veggies stir fries would be similar to the picked vegetables that are often found in California based fish tacos. We always seem to have bok choy in the house ebcause it is a favorite for our rabbits. We cook it often in stir fries so I was familiar with the texture and flavor it would bring to the fish taco. Adding ginger to the bok choy would help it bring out more flavor and enhance the Asian flavor experience.

I used cod fish, a fish that was approved for the contest. This is light flavored fish that holds up well to light frying. It would work well with the taco because the texture would a nice contrast to the tortilla and softened bok choy.

Overall I think this is a successful Asian inspired taco because the flavors are distinctly Asian, the taco has texture, and the taco is flavorful from the sriracha, ginger, and cilantro. I knew it was a good taco recipe since Pricer, who is uneasy about fish, ate it and enjoyed it. Victory!

Mexicasian Tacos

Makes 8 fish tacos

Spicy Mayo Sauce

1/4 cup of mayonnaise

1 tablespoon of sriracha sauce

Juice of half a lime

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Stir fried Bok Choy

4 bulbs of baby bok choy

1 tablespoon of freshly grated ginger

2 tablespoons wok oil or canola oil

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Fried fish

1/2 pound of cod

1/4 cup of rice wine vinegar

2 tablespoons of soy sauce

Flour

1 egg

Panko bread crumbs

Oil for frying

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8 corn tortillas

1/4 cup Cilantro

2 limes

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Preheat oven to 200 and place tortillas on baking sheet to warm. Warm until desired temperature, flipping at least once to evenly warm.

To make the spicy mayo, combine the mayo, sriracha, and lime juice. Let chill until ready to serve.

Cut your 1/2 pound cod fillet into 8 even taco sized pieces. Combine the rice wine vinegar with the soy sauce to marinate the fish. Marinate for approx 15 minutes, much longer will result in a bitter tasting fish.

Prepare a breading station with individual bowls for flour, beaten egg, and panko bread crumbs.

While fish is marinating, slice the bok choy parallel to the bulb base, creating thin ribbons, and grate ginger. Over medium heat, heat wok oil in a skillet. Add both the bok choy and ginger to the hot oil. Stir fry for a few minutes until the boy chow is tender, remove from heat.

Over medium, heat oil in a large deep skillet.  Coat each piece of fish with flour, then egg, then panko bread crumbs. Immediately place breaded fish into hot oil. Gently fry fish for 2-3 minutes on each side, careful not to burn the panko breadcrumbs. DO NOT overload the skillet, this will make flipping harder and reduce temperature of oil, effecting proper browning.  Place cooked pieces of fish on paper towels to remove excess oil.

Assemble tacos with fish, boy chow, spicy mayo, a few cilantro leaves, and serve with a lime wedge.