Fish tacos will forever remind me of living in Mexico. The endless white sand beaches, the cerulean ocean, and the hot, hot heat. It was so hot that we hardly ever ventured out during the day. Instead we stayed inside the artificial cool of our condo, not wanting to brave the weather.
One day, early on in our stay, I’d made the mistake of spending the entire day on the beach. I was rewarded with mild heatstroke and a bad case of sun burn. After that, going out during the day had to be for good reason. Fish tacos were definitely a good reason.
A quick google search showed me that the place to go for fish tacos in Playa del Carmen was Dr. Taco. Dr. Taco wasn’t a far walk from where we were staying, but I literally felt fried by the time we got there. Me and heat aren’t really friends. Good thing the tacos were there to distract me: fresh and fast, the tacos came on tiny tortilla shells waiting for your choices from the fresh salsa bar.
Fish tacos are great if you’re looking for a fast dinner idea. All you have to do is some quick dicing and pan frying and you’re ready to go!
Fish Taco Recipe
- 1 lb grey cod or other white fish, cut into chunks
- 1 jalapeño, finely diced
- 1/4 cup finely diced white onion
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- 1 lime
- salt and pepper
- corn tortillas, warmed
- finely diced onion
- diced tomatos
- hot sauce
Combine the marinade ingredients and toss with the fish. Heat a pan over medium high heat and grill fish chunks until cooked, about 3-5 minutes. Serve fish on warmed tortillas with the garnishes. Enjoy!
I definitely have a thing for textures when it comes to food. Contrasting textures, especially in the same dish, really do it for me. When something crunchy is next to something soft, or smooth, the…