All About Fish Tacos

By Deb Jenkins
Staff Writer

I cannot believe that another week has made it past me. I, or I should say we, were so busy vending the pasties last weekend that I just forgot what day it was.

Speaking of vending, it was at Soundset 10 in Minneapolis. One of the things that we found there last year was wonderful Mexican corn on the cob, with great seasoning on it and Mexican sour cream. It was SO good. When we saw this same vendor was back this year, we could not wait to get some. Well, no corn this year. Man I was so disappointed. But my husband Mike purchased homemade tamales from the same vendor. Delicious! I have made my own tamales in the past and if only I could get them as yummy as the one I ate.

They also had a great idea, a taco cone, that’s right, they had a very large cylindrical cone with all the taco fixing in it! People went nuts for it.

The other thing that was a big hit was SNOW CONES! We went to a store outside the market and right at the front door there too was a snow cone machine. I kept walking in and I heard someone say “I’ll have a pineapple one.” YEP, Mike had stopped. It was a perfect treat for hot weather. It brought me back to many fun memories of hot weather, playing with my cousins and getting extremely sticky!

When I’m in the Cities, one of my joys is going to eat at our favorite resturant, Pancho Villa. I have written about it a lot—it’s the best Mexican food ever. Well, because we were pulling a trailer there was no way we could even get near the place.
SO we decided to try the Falafel King on Lyndale and Lake. I really liked it. But I have to say that Aladdins is much better, right here in Fargo. They have done such a nice job and kept their business the same as when they started.

I wanted to give you a recipe this week. I am all about fish tacos. I prefer using talapia but for this one, I recommend mahi- mahi. Enjoy!

Fish Tacos
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed

Garnish:
Romaine or iceberg lettuce, shredded
Pico de Gallo salsa
1 avocado, pitted and cut into thin slice
Sour cream or crema

Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.

Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.

Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Until next week, stay safe and eat well. Any questions or concerns email .(JavaScript must be enabled to view this email address)

If You Go

What: Aladdin’s Cafe
Where:1609 32nd Ave S, Fargo
When: M-Sat 10:30-8; Sun 12-7
Info: 701.232.4200

What: Pancho Villa
Where: 2539 Nicollet Ave, Minneapolis
When: 365 days a year, 10am-2am
Info: 612.871.7014, 612.250.2344