Have you heard of Wahoo's Fish Tacos? It's a fast food chain with locations in Hawaii, California, Colorado and Texas boasting an eclectic Mexican/Brazilian/Asian menu with a surfer-dude vibe. Ben fell in love with the place during his college years and kept telling me about it. Once we moved to California together, he finally wouldn't let me go another day without trying it out.
Now, let me just tell you... Whenever Ben mentioned this restaurant, before I tried it, I would practically gag at the thought of fish tacos. He quickly explained to me that even though fish tacos is in the title, they have many other items on their menu. He doesn't even order fish tacos there. So, I grudgingly gave in and joined him one day at Wahoo's, ordered the Kalua Pig Bowl and devoured my meal. It was so good.
The next time we went, I decided to get over my distaste for fish tacos and actually gave them a whirl. Well, to be honest with you, I wasn't all that courageous. I still ordered the Kalua Pig Bowl for me, and then the fish tacos for Judah off the kids menu. I figured that this way I knew I would have a meal I would like, and could taste Judah's fish tacos. I loved them.
So I set out to find a recipe to start making fish tacos at home. I found one by Bobby Flay. Although he obviously grills his fish, I use a skillet on the stove-top since they take just minutes to cook. Even with the 20 minute marinade, these are a delicious and fast weeknight meal!
For the Tacos:
- 1 pound white flaky fish
- ¼ cup canola oil
- 1 lime , juiced
- 1 tablespoons chili powder
- 1 jalapeno , coarsely chopped
- ¼ cup chopped fresh cilantro leaves
- 1 Tablespoon olive oil
- 8 small flour tortillas
For Garnish (all optional):
- Shredded white or red cabbage
- Hot sauce
- Sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro then pour over the fish. Let marinate for 15 to 20 minutes.
- Heat the olive oil in a large skillet. Remove the fish from the marinade and place onto the hot skillet. Grill the fish for 3 minutes then flip and grill an additional 3 minutes.Transfer to a plate and let rest for 5 minutes before flaking the fish with a fork.
- Warm the tortillas in the microwave between two damp paper towels. Divide the fish among the tortillas and garnish with any or all of the garnishes.
- Source: Slightly adapted from Bobby Flay