photo by Kristen
I recently went to an "all-inclusive" resort in Mexico. Having never been, I expected a landlocked version of the Love Boat. I think the hotel made a good margin on us. We didn't eat, drink or sun ourselves into a coma. The food was actually much better than I expected (not so the margaritas) and there was something very Epcot Centerish about wandering around "Mexicoland" on the way to white sand beaches. Not sure we will do it again, but it was a nice way to spend a few days.
We spent one day in Playa del Carmen, sitting out in the sand with a lunch of ceviche and tacos. It’s a nice little town if you stay away from the frog place and Carlos and Charlie's. There is something special about sitting in the shade, drinking Mexican beer and eating snacks while listening to the waves.
Truth be told, the tacos were pretty much the best food on the Love Boat. Once we figured out where they were, we at lunch in the same spot (there were something like a dozen restaurants) . Watching the guy cook them to order, I realized I have never seen tacos made exactly this way before.
For those of you that don't live in Texas, pico de gallo is a ubiquitous condiment/salsa made of tomatoes, onions, peppers and lime. Replace it with any salsa you like.
I like these tacos on the small side, with corn tortillas, but they work just as well with flour. With the smaller tacos, the fish lasts longer. Be gentle once you starting cooking the fish to keep the batter from coming off.
Yucatan Fish Tacos
12 oz fish prepared using the recipe for Oistins Fish Fry
1 onion, long sliced
2 Tbsp olive oil
White wine
Pinch of red pepper
1 avocado
Pico de gallo
Corn or flour tortillas
Directions
- Heat the oil in a cast iron skillet over medium heat.
- Sauté the onion until the onion starts to become translucent.
- Add the fish with a pinch of hot chili
- Once the fish starts to warm, add a splash of wine. Allow the wine to boil off and remove from heat.
- Warm the tortillas on a griddle or flat pan.
- Prepare the tacos with fish, a slice of avocado and some pico de gallo