GO LOCO WITH THIS FISH TACO. PHOTO: VIRGINIA MARSHALL
[FISH FOOD] ¡YO QUEIRO FISH TACO!
MEXICO’S FAVORITE SNACK IS HEALTHY AND FUN BY VINCE PAQUOT
My friend honeymooned in Mexico and returned with tales of wonderful food and hospitality. His favorite dining experience was the fish taco. Tacos are the ultimate snack turned meal. Unlimited combinations of filling, sauce, toppings and shell make it the Swiss army knife of snacks. Best of all, fish tacos are healthy and fun. Almost any type of fish will work, but flakey, white meat is best. Take time to make your own tortillas and slaw for tacos without the bell.
PURPLE SLAW Ingredients
2 cups shredded purple cabbage 1/2 cup shredded carrot 1/4 cup finely sliced red onion 1/8 cup white wine vinegar 1/4 cup olive oil salt
pepper garlic
Combine all ingredients. Add salt, pepper and garlic to taste. Let the salad marinate in the refrigerator for a few hours or overnight.
TORTILLAS Ingredients
4 cups all-purpose flour 1 tsp salt
2 tsp baking powder 2 tbsp lard
1 1/2 cups water
Blend the dry ingredients together in a mixing bowl. Cut the lard into the dry ingredients with pastry knife or fork till it resembles cornmeal. Form a well in the center and add the water. Mix until the dough comes
together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking on the other side.
BLACKENED FISH Ingredients
2 tsp ground paprika 4 tsp dried leaf thyme 2 tsp onion powder 2 tsp garlic powder 1 tbsp granulated sugar 2 tsp salt 2 tsp black pepper
1 tsp ground cayenne pepper, or to your taste 1 tsp dried leaf oregano 3/4 tsp ground cumin 1/2 tsp ground nutmeg
Place all ingredients in a bowl and mix well. Coat fillets in spice mix and place on a hot grill or broil in the oven. The fish is ready when it flakes.
To build the taco, simply crumble some fish into a fresh tortilla and top with the purple slaw. For extra zing, add some fruit salsa—mango is my favorite. Then, fold the tortilla in half and take a bite of Mexico.
DIGITAL EXTRA: Get recipes for fish tacos and other outdoor favorites at
Rapidmedia.com/0257 or check out the Apple or Android edition of Kayak Angler.
www.kayakanglermag.com…31 2014 H2O KAYAK FISH
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