But waite there is more- you can also come to Sea Rocket Bistro in North Park for a hands-on fish taco cooking class.
Here is a sneak peak at what we will be making in class; reservations are required for the cooking class and can be made by calling 619-997-8043 or e-mailing Elena at firstname.lastname@example.org.
And here is the recipe for those amazing fish tacos.
Baja Grilled Fish Tacos
1 tbsp Dried oregano, crushed by hand1 tbsp Garlic salt
1 tbsp Ground coriander
1 tsp Ground pepper
1 tsp Chipotle chile powder (or 1/4 tsp for less spice)
3 tbsp Peanut oil or grape seed oil
1 ¼ lb Yellowtail; without bloodline, or any firm fleshed white fish
skinned and cut into ½ inch sticks
2 cups Cabbage, finely shredded3 Limes, cut into wedges
6-8 Corn tortillas
2 Avocados, sliced
1 cup Salsa fresca
1 cup Mexican crema sauce
In a small bowl, combine the dried oregano, garlic salt, ground coriander, pepper, and chipotle chile powder; whisk to combine. Add the oil and stir until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Preheat grill pan over medium high heat.
Place fish onto grill pan and cook for 4- 5 minutes, turning half way through.
To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the crema sauce, a spoonful of the salsa fresca, avocado and some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.
For the Mexican crema sauce:
1 cup Crema3 tbsp Minced fresh cilantro
1 tbsp Fresh lime juice
1 tbsp Water
Combine all the ingredients and whisk until smooth. Refrigerate up to 4 hours until ready to use.