Fish tacos – consisting of fish, lettuce, salsa and sometimes a slaw or creamy dressing – are known to have originated in the across-the-border state of Baja California.
The popular dish migrated northward and is now prevalent in restaurants and on the street throughout Southern California; a favorite amongst surfers for its affordability and ease. Aida Mollenkamp’s are authentically deep fried, flaked and served with avocado, salsa and sour cream.
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
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish