As a family we make tacos fairly often, whether its chicken tacos or halibut baja fish tacos, we LOVE TACOS in this house! Tacos are easy to make, they’re usually really quick and area always delicious. Not only do we love the main protein in tacos but man do we love to accessorize each taco with toppings. Sour cream, queso fresco, salsa verde, mango salsa, avocado, tomatoes, jalapeños, you name it and we are putting it all over our tacos. Not all the time, but occasionally I make homemade tortillas and every time I make and eat the I always have to yell at myself for not doing it more often because it is super easy!
Bobs red mill masa harina is superbly ground to create a smooth crisp tortilla shell that is ridiculously flavorful. Believe it or not making homemade tortillas is easier then you thought with a simple combination of masa, water and salt. Masa harina literally translates from Spanish to English as dough flour and is made from dried treated corn that is finely ground. You want to combine all of these ingredients and until they are completely mixed in. It will literally become a dough, and like a dough you may need more flour or more water to get it where it needs to be. Once mixed, it’s then time to roll out into individual masa balls about the size of golf balls that will then be mashed with a cast iron tortilla shell maker. If you don’t have a tortilla shell maker, you can still achieve the end result by putting a plastic bag on a countertop and then placing the masa ball on top with another plastic bag over that and then mashing it down with a frying pan or cast-iron skillet. You’ll simply want to press down as hard as you can so that you can get it to the consistency of a tortilla shell.
Once the tortilla shell is made you then want to cook them quickly just until the flour is cooked. This process only takes about 1 to 2 minutes totally, but you can absolutely leave them on a little longer to achieve those darker marks that you see on tortilla shells in the grocery store. Place the cooked tortillas in a towel or in a tortilla warmer and keep them there until its time to eat!
I love salsas, especially mango salsa when making fish tacos. It cuts the fish so well and it’s such a layer of complexity in the flavor department that is absolutely perfect! It’s all about balance, so you get the nice sweetness from the mangos countered by the spicy seared fish. Whenever I cook it’s important for me to always strive to achieve flavor balance. You want things to hit all of your taste senses, bitter, sweet, sour, umami, and spicy. When you can get that beautiful combo in every bite then you’ve won! The cool thing about this fish taco recipe is you don’t have to make a mango salsa if you don’t want to. Maybe you don’t like mangos, or you don’t like jalapeños, but you like pineapples and poblano peppers. You can absolutely swap ingredients out to make this recipe exactly how you want it.
Back in the day, about 20 years ago or so, whenever I made baja fish tacos I usually used tilapia. Well fast forward to present day and I wouldn’t touch a piece of tilapia with a 10-foot pole. They are 100% farm raised which means they are stuck in some small pool unable to grow and swimming around in you know what eating you know what. Yeah, that can’t be good for you. Since then I usually use salmon, snapper, cod, mahi mahi, or halibut like I did in this fish tacos recipe. It’s important to know what you are putting in your body and if you are eating bad good food you are going to feel the effects. Garbage in, garbage out. One of my friends used to say either spend the money now on good food or spend it later on health bill in the hospital. I can always trust Bob’s Red Mill, that’s why I’ve been using them for years!
- 4 cups of masa flour
- 2 ½ cups of warm water
- 1 teaspoon of Kosher salt
- 2 mangoes, peeled, cored and medium diced
- ½ peeled and small diced red onion
- 1 seeded and small diced red bell pepper
- 1 jalapeño, seeded and small diced
- 3 tablespoon of fresh cilantro, chopped
- juice of 1 Lime
- ½ each thinly sliced red and green cabbage
- queso fresco
- sea salt and fresh cracked pepper to taste
- 1 teaspoon of dry oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper flakes
- 1 tablespoons onion powder
- 1 tablespoons garlic powder
- 1 teaspoon of sea salt
- 3 tablespoons of olive oil
- 1 ½ pounds of skinned fresh halibut
- Tortillas: Combine all of the ingredients in a large bowl and mix until completely combined. Cover and let sit for 10 minutes.
- Next, make golf ball sized dough balls and press them using a tortilla press.
- Cook the tortillas in a non-stick skillet over medium heat until they become lightly browned around the edges. Keep warm. Note: you will have some leftover.
- Salsa: Combine the mangos, red onions, bell pepper, jalapeno, cilantro, lime juice, salt and pepper in a bowl and keep cool.
- Fish: In a bowl mix together all of the herbs and spices and coat the fish on both sides with it.
- Sear the fish on a hot griddle or large frying pan over medium to medium-high heat until it is browned on both sides and cooked through out, about 10 minutes.
- To Plate: Place some fish into a warmed tortilla and top off with sliced cabbages, mango salsa and queso fresco.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.