Fish tacos have grown in popularity over the last few years. They are basically a batter-fried fish rolled in a tortilla with slaw and a sauce. They are delicious! Lightly marinaded fish, grilled until slightly crispy, and then nestled into a corn tortilla and covered with a spicy cucumber and tomato salad, with just a drizzle of savory creme. Pass the beer, and you are all set for a take back to sunny Mexico.
Here, tacos are always full of cheese, lettuce, sour cream, guacamole, and few scrappy tomatoes. Sure they are tasty, and hit the spot; but, they are nothing like a true Mexican taco. The tacos we had in Mexico where made with the freshest ingredients from the protein all the way to the vegetables. No cheese. No sour cream. No guac. Depending on the stand we ate at, some where made with a savory slaw or pickled vegetables. One thing that was always the same was the savory, grilled meat or fish, and the lightly spicy creme.
First bite, with caramelized beef fat running down our faces, and spicy, pickled peppers dancing on our tongues, we were in love. We ended up sitting there for some time, drinking beer, and ordering more tacos, and more tacos.
