How about L.A.? What about good ol' TO? Chances are if you have been to any of these places and like to eat, you have heard of (and hopefully consumed) fish tacos.
My first fish taco was poolside in a "swanky" hotel in South Beach (where I was hoping nobody noticed 1. I was, by far, the oldest person there 2. my bathing suit consisted of more material than anyone else's in the near vicinity 3. that I'm not sure that I know how to do "swanky"). The tacos were so yummy, that I think I ate all the fish tacos available...I mean I ordered a lot.
Don't judge me...I'm a recipe developer...I have to get it perfect...I had no choice.
I realized that everyone makes them with their own unique touch and that's okay. That's what is so great about this recipe...you can tweak it to your liking. What it should contain is:
1. A fruit/sweet component
2. a crunchy/vinegar-based veg component
3. a creamy component (usually with sour cream)
4. a wrap component (you can do carb free and use lettuce but the original is tortilla...make sure it is the freshest you can find!)
5. And, fish (sorta important here).
2-3 fillets of fish (I used tilapia but feel free to subsitute any fish - sole, cod, salmon, shrimp, scallops).
1 small bag coleslaw mix (this is a shortcut but a good one - you can shred a cabbage but you will end up with loads of coleslaw!)
about 1 1/2 cups plain yogurt or sour cream (I like the tang of yogurt)
fresh cilantro (about 1/3 c chopped which is less than 1/2 bunch)
1 red onion
1 chipotle in adobe, chopped finely (the can can be found in the international section of your supermarket or where you buy nacho chips; the remainder can be frozen in small snack bags for later use)
2 tsp smoked paprika (if you don't have this, use regular paprika or a spoonful of the liquid from the chipotles)
a bag of small tortillas (make sure they are super soft...wrap them in foil and heat them in the oven to soften)
salt and pepper
2 tbsp olive or veg oil