Tips for the Best Fish Tacos
By: Keith "Catfish" Sutton
Keith Sutton has caught and cooked many fish in his day – he tells you his secret on how to make the tastiest fish tacos and offers three awesome recipes to get you started
Mazatlán, Mexico, ranks high on my list of favorite fishing towns. In the warm tropical waters of the western Pacific embracing this 500-year-old city in southern Sinaloa, anglers can target an amazing variety of hard-hitting, fun-to-catch sportfish, including three species of marlin, sailfish, mahi mahi, red snappers, groupers, roosterfish, tuna, wahoo, cobia and much more.
Mazatlán also has a reputation as a food city, and for a very reasonable price, many local chefs will turn your fresh catch into something very delicious. That’s one of the reasons I enjoy visiting Mazatlán so much.
At one of my favorite seaside seafood restaurants, for example, you can bring in any fish you have caught, from small snappers or mahi mahi to a 100-pound sailfish, and they will be promptly cleaned and cooked to your specifications.
When I visit with friends, we usually have the fish grilled and fried, half and half, then served with locally made corn tortillas and all the fixings for tacos de pescado, or fish tacos. The latter include traditional accompaniments such as avocado, cabbage, lettuce, tomatoes, peppers and a symphony of delicious sauces, salsas and pico de gallos.
A meal of properly prepared fish tacos not only is delicious; it’s colorful as well. It titillates the eyes as well as the palate.
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