Costa Rica Tropical Fish Tacos Recipe
by Catherine Lopez (My Sister In Law) "I personally think that it is great and tasty!"
All Fish Taco Ingredients:
One and 1/2 to 2 Lbs of very big fresh tropical fish fillets ( Good fish for tacos are big firm fish like swordfish, tilapia fillet, or shark; there is plenty of fish in Costa Rica, the best fishing in the world, as well as the best coffee in the world )
1/3 Cup soy oil, olive or vegetable oil
Salsa (store bought or homemade)
1 medium sized ripe Avocado
1 large head of Cabbage (or iceberg lettuce)
5 Tbs or more of chopped fresh culantro or cilantro ( the more the better for white sauce and the cabbage mixture ) Difference Between Culantro & Cilantro
1/2 Cup Mayonnaise
2 Tbsp Cider vinegar or the juice from half a lime
1 tsp powdered cayenne pepper
A liberal amount of fresh ground black pepper for cilantro sauce
2 1/2 Cups Maseca (corn flour)
1 1/4 Cups Warm water
Salt and Pepper (to taste for everything and 1 teaspoon for tortillas)
* Or buy store bought corn tortillas and warm in microwave for 20 seconds, or warm them on the stove top in a pan with light butter or oil faster than a bell clapper in a goose’s ass when you need to cook the fish and prepare the other ingredients, we usually buy them.
Prepare Or Buy The Salsa:
Either use store bought or make your own, we just buy a 16oz. jar of medium or mild salsa.
Prepare The Cabbage & Avocado Slaw Mixture:
Thinly slice head of cabbage or lettuce. Put in a small serving bowl with plenty of chopped fresh culantro or cilantro (the more the better, about 3-4 Tbs). Sprinkle with cider vinegar (About 2 Tbsp, or the juice from half a lime) and salt (about 1 tsp). Mix in the vinegar and salt. Peel medium avocado and remove seed. Chop and add to slaw, then refrigerate until serving.
Prepare The Tortillas:
Mix 2 1/2 C. Maseca (corn flour),1 1/4 C. Warm water, and 1 Tsp salt (to taste),
adding more water or flour as needed until the dough doesn’t stick to your hands. Make a golf-ball sized dough ball and using a tortilla press, flatten into a 8″ corn tortilla and repeat until the dough is all used. (About 6 tortillas)
Then place a dry skillet on medium-low heat and another dry skillet on medium-high heat. Start the tortilla in the medium-low skillet for 1-2 minutes and flip into the medium-high skillet for 1-2 more minutes and briefly flip one more time in the medium-high skillet until fully cooked but not crisp.
Prepare The Fish:
Cook plenty of fish (can also use grill). Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat.
Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets.
A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
Prepare The White Cilantro (or Culantro) Sauce:
Mix 1/2 C. Mayonnaise, 3 or more Tbs. finely chopped fresh cilantro, 1 tsp powdered cayenne pepper, and a liberal amount of fresh ground black pepper all in a small bowl until well blended. Cover and refrigerate until serving.
Assemble The Tacos:
Probably are best when you assemble them yourself.Place the plate of tortillas, the plate of fish, the salsa, the white sauce, the cabbage and avocado mixture, and the cooked fish on the table and let everyone assemble their own like your own taco bell at home! I usually spread a a couple of spoonfuls of white cilantro sauce onto my corn tortilla, add plenty of fish (4-5 pieces), and cover with the slaw.
Makes About 6 Servings.
Enjoy Your Best Delicious Tropical Fish Tacos With Love, They Are So Very Tasty and Scrumptious Indeed!