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Celebrate National Fish Taco Day!

January 25th is National Fish Taco Day and we’re ready to celebrate. Fish tacos, or tacos de pescado for lovers of all things Spanish, are said to have originated a mere 50 years ago in Baja California. The cities of San Felipe and Ensenada both lay claim to inventing this delicious dish, considering the feat a major point of pride. In fact, talk to any resident about the rivalry, and you’ll get an earful about how the other city is an imposter. Regardless of where exactly the fish taco started, everybody agrees on the basic ingredients: white fish, battered and deep-fried, shredded cabbage, a refreshing sour cream or mayonnaise sauce, and a dollop of fresh salsa with cilantro, all on a warm corn tortilla or two—and, of course, a generous squeeze of fresh lime juice.

So, as we celebrate International Fish Taco Day, we invite you to sample some of our chefs’ best that showcase a variety of styles and flavors, presentations and pairings from their breakfast, brunch, lunch, and dinner menus. We can’t wait for you to try our favorites and discover a few of your own.

Come hungry to Cilantro’s at Pueblo Bonito Mazatlán, and indulge in their Ensenada-Style Fish Tacos. This local favorite fills your plate with a tier of warm corn tortillas folded delicately around hot and crispy tempura fish topped with lettuce, pickled red onions, and chipotle dressing. Guacamole and refried beans accompany the tacos to balance the dish’s flavor, color, and texture. To elevate original recipe, Cilantro’s popularized version is filled with battered and deep-fried fish, drizzled with spicy mayo, and topped with shredded lettuce and a squeeze of fresh lime, a fresh take inspired by its San Felipe and Ensenada roots.

During La Cordeliere legendary Champagne Sunday brunch served from 7 AM to noon, start your day with an ocean view and a fresh fruit juice, smoothie, or aromatic coffee while you await your order of tacos from the seasonal buffet menu. Sourcing as many local and organic ingredients as possible, La Cordeliere’s expert chefs ensure you savor every tantalizing bite. Indulge in flavors unique to Mazalán, and you’ll be fueled for a full day of exploring. Reserve a table for Sunday brunch at La Cordeliere with our concierge.

One more for the road: served hot and tender within a crispy corn tortilla, Casa 46’s shrimp (and barbeque beef) tacos set a standard for traditional Mexican fare that’s tough to beat. We love the restaurant’s Urban Cuisine menu offerings, including gorditas, tostadas, and fritters, but we’re oh so partial to the tacos. The barbacoa preparation, as we present it, transforms naturally raised beef shoulder into a juicy, melt-in-your-mouth filling elevated by fresh chilis and spices. But the succulent shrimp is a crowd favorite.

But if you can’t wait to visit one of our restaurants, try making them at home! Invite friends for a DIY fish taco bar and start a new Taco Tuesday tradition. Line up all the condiments and let guests build their ideal fish tacos. For this occasion, our chefs have teamed up to share with you one of their favorite recipes that requires ingredients you’re sure to find at your neighborhood grocery. A number of different and deliciously flaky white fishes work for this recipe. Our first choice is halibut, but flounder, or cod work, too. And shrimp are a delicious plan B. Ask your market fish monger for suggestions. As for accoutrements, spice or season your fish to taste. Our recipe offers suggestions; feel free to add more or less of flavors you love. Finally, if cabbage isn’t for you, pair the grated carrot and cucumber with shredded iceberg lettuce instead. Make it our way, or make it your own!

Batter Fried Fresh Fish Tacos

Serves 2

Fish

300 grams or ⅔ pound fresh fish
2 tsp cumin and paprika combined
¼ cup vegetable oil for frying
6 warm flour tortillas

Fish batter

150mil or ⅔ cup sparkling water
2 eggs
100 grams or ½ cup wheat flour
1 tsp onion salt
½ tsp ground black pepper
50 grams or ¼ cup cornstarch

Coleslaw

80 grams or ⅓ cup red cabbage (washed and julienned)
80 grams or ⅓ cup green cabbage (washed and julienned)
40 grams or 3 tblsp mayonnaise
1 grated carrot
1 lime
20 grams or 1½ tblsp sugar
1 tsp salt
½ cucumber (optional)

Preparation:

Coleslaw: Mix the red and green cabbage with the mayonnaise, carrot, lime, sugar, and salt. Refrigerate for 15 minutes.

Fish batter: In a small bowl, sift together the flour, cornstarch, onion, salt, and black pepper. In a larger bowl, mix together the eggs and sparkling water. Then, add the dry ingredients to the wet ingredients and mix until thoroughly incorporated. Refrigerate for 5 minutes.

Fish: Using a sharp knife, cut the fish in 6 thin slices and season lightly with cumin/paprika. Dip into the previously prepared fish batter. Heat the oil over medium heat and fry the fish until lightly golden. Place them on several paper towels to absorb excess oil.

Tacos: Place one slice fish in each room-temperature or warm tortilla and top with coleslaw, and cucumber. Finish with fresh juice squeezed from a lime wedge. Salt to taste, as needed.

For a wine pairing with fish tacos try a Sauvignon Blanc or California rosé. Or, of course, Margaritas. Give the recipe a go and let us know what you think!

Book your Pueblo Bonito escape today!