Fresh Fish Tacos

Fish Tacos

Catering Inspiration

Making fish tacos reminds me of someone very special in my life. I remember when I was a little girl my grandfather use to take me fishing. That’s where I developed a love to fish. 

Catering Assignment Summary

Bryon and I both love fresh fish and wanted to go fishing! I enjoy eating fish tacos so going fishing to catch my fresh fish for the tacos is the best!

Momma D’s Catering Solution

You don’t get any fresher than catching your own fish, cleaning your own fish ( well Bryon cleaned them), cooking them, and then making a beautiful plate full of delicious fresh fish tacos! 

We caught our fish on The Speed Twin out of Channel Island Sportfishing in Oxnard, CA. The day we fished we caught our bag limits for Rockfish and Whitefish. There were 36 angles on board and probably 30 of them employed the crew to clean their fish. Bryon was not having it. he does not like to waste anything, especially the best parts. To hinm th best parts of fish are the cheeks and the collars.

When we got home we had 20 Whitefish, 20 Rockfish, a couple of Sculpin and a few Sanddabs. Here is Bryon, still in his fishing fashion, preparing cleaning one of the fish.

For my clients, I can use any kind of white-fleshed, mild, saltwater fish. Whether snapper, mahi-mahi, grouper, flounder, halibut or cod, wild, local fish. I keep the toppings simple (think raw shredded cabbage and guacamole) so the mild flavor of these fish can really shine through.

Salmon. Salmon isn’t necessarily traditional, but there’s no reason you can’t wrap it in tortillas. Because the fish’s flavor is stronger, it can stand up to spicy rubs as well as the charring heat of the grill.  

We are probably a little obsessive about the freshness factor. The fish have to have clear eyes, they must be firm to the touch, no fishy smell, and the gills must be the right color. Bryon shops for fish a lot at 99 Ranch. But on this day we shopped on the waters off the Channel Islands.

Preparation

Fresh fish seasoned to perfection, organic tortillas, thinly shredded red cabbage, a homemade mango chutney to die for, finished with a drizzle of my homemade aioli that I enjoy making a little spicy. Bryon likes it somewhat spicy so I vary some to fit his taste.

Final Steps

We plated to perfection with fresh fish tacos, Spanish tomato rice with jalapeño black pepper sprinkled with fresh cilantro and lime.

How Did the Fish Tacos Taste?

Both of us agree that these were the best fish tacos we ever had!