Here's a fish taco recipe that doesn't require beer
battering the fish. It's lite and refreshing while not
requiring a lot of work to make. I used lingcod
for this recipe especially since the meat is so firm
and flavorful. And lingcod is so California!
If you have to have beer batter fish, try our
HALIBUT TOSTADA, it's full of tips and tricks.
For centuries, native Californians fished for lingcod
in shallow waters with simple nets. They considered
the lingcod a trophy fish because of its size and
taste. Today, the lingcod continues to be a highly
sought after fish in our waters.
My buddies on kayaks have been catching big
lingcod, while rockpile-fishing for yellowtails, this
past winter. It didn't matter whether they were
using irons or live bait, the hungry lings didn't care.
La Jolla is a prime location to catch these toothy
beasts. When Gabe and I go fishing for rockfish
n La Jolla, we never know what we’re going to pull
up, but we always hope it's a lingcod.
Lingcod Tacos (serves 4-6)
Lingcod fillets (2 pounds)
California chili powder
2 tablespoons of dried Mexican oregano
2 tomatoes, diced
1 bundle of green onions, chopped
1 bundle of cilantro, chopped
1 jalapeno, whole
1 package king size corn tortillas
½ cup of mayonnaise
1 small can of Chipotle in Adobo sauce
Make The Lingcod Tacos
1. Preheat the broiler. Prepare the fillets by skinning
and removing all the bones. Cut the fillets into strips
about 5’’x 2”. Liberally season with salt, pepper and
California chili powder, and drizzle the fillets with
2. Place the fillets in the broiler and cook the fillets
for no more than 5 minutes.
3. Prepare the pico de gallo. First, place the whole
jalapeno pepper on a flame on top of the cook top
stove (if you have an electric stove-top, fry the
jalapeno in a pan). Rotate the jalapeno until the
skin blisters on all sides, about 10 minutes. Remove
from flame and let the jalapeno cool. Finely chop the
entire jalapeno. In a bowl toss the chopped jalapeno
with the tomatoes, green onions, cilantro, salt,
pepper and oregano. Add the juice of 2 limes.
4. Slice the cabbage as thinly as possible and place
in a bowl.
5. Prepared the mayo-chipotle sauce: In a bowl mix
the mayonnaise, one chipotle pepper (chopped
extremely fine), one tablespoon of adobo sauce,
and two tablespoons of fresh lime juice.
6. Warm the corn tortillas by placing them directly
on a cook-top stove flame (if you have an electric
stove-top, heat the tortillas in a frying pan, on both
sides, without oil). Heat the tortillas on both sides
until pliable. Allow the tortillas to char slightly.
7. Assemble the tacos: place a piece of fish inside
the warm tortilla, add pico de gallo, and cabbage.
top with a dollop of mayo-chipotle sauce.
Need Some Kitchen Stuff?
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Bubba Blade 9" Flex Fillet Knife
➤ 24" Round Hard Wood Cutting Board
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ 3 Piece Baking Pans, Lg, Med, Sm Non Stick
➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ Italian Sanelli Professional 12" Chef's Knife
➤ 12-inch Chef's Knife
➤ Ex-Large Mixing Bowl w/Lid
➤ Pyrex 1cup & 2cup measuring cups
➤ Ceramic Oval Serving Platter 15"x10"
PHOTOGRAPHY EQUIPMENT 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black