Exotic Fish tacos 101

I wanted to share a quick recipe on how to make a proper southern California Wahoo fish taco. 

Step 1 Shoot a WAHOO

Step 2 make sure you have a buddy, so he can shoot a bigger WAHOO

Required cooking equipment, Molcajete or blender to make the salsa , tortilla maker , lime press. 

Ingredients

Fresh Wahoo / ONO 

Fresh Corn Masa for the tortillas

Butter , Salt , Cold pressed Olive oil , flavored olive oil of your choice 

Shreded Cabbage,

3 eggs 1/4 cup of 1/2 & 1/2  (its important to beat the egg wash  for 1-2 mins on high)

1 cup of flour

2 cups of panko

7 limes

Homemade salsa

PREP

Start with your fillets pat them dry with a paper towel, dip them into your egg wash 

,from their dip them into your all-purpose flour,

 then immediately into your Panko ,

 at this point I like to push the panko crumbs into the fillets , if you’re a fan of almonds feel free to press a few sliced almonds in there.

Sauté

For an amazing crust I cook the fillets on a medium high in a 25% lemon flavored olive oil , 25% Colivita olive oil 50% salted butter. Take your time and only cook 1-2 fillets at a time and make sure to keep spooning the oil/butter over the top of the fish as you sauté. Its also very important that you don’t cook your fish all the way threw , once you have cooked your fish ¾ of the way through immediately take the fillet out of the pan and place them on a cool plate to finish cooking in its own heat.

Once you’re done simply add a pinch of cabbage, small splash of sour cream , and touch of salsa and lime to taste  …