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Wickedly good fish taco sauce
Posted By SoupAddict On June 6, 2009 @ 10:10 pm In Dinner + Entrees,Favorites,Savory Cooking,Summer | 140 Comments
Years ago, I came across a recipe for San Diego fish tacos and fish taco sauce. It was good. They sure have a way with fish tacos, those San Diegoans. But, I lost the recipe and have forgotten how to authentically prepare the fish. Doesn’t matter. It’s hard to screw up a fish taco too badly. The fish taco sauce included in the recipe, however, burned a little hole in my brain.
So, soooo good. Forget salsa. Forget sour cream. Forget tartar sauce. You’ll never want anything on your fish tacos except this fish taco sauce, ever again.
I suspect my fading memory and stubborn inability to leave well enough alone has inserted itself on the original fish taco sauce recipe. But that’s the beauty of a spice-heavy concoction: You can tweak to your own tastes.
Lime and cilantro are so natural together, it would not have surprised me one bit to find them growing on the same plant, had I not grown cilantro myself without producing a single lime (I knew better, of course, but was still unreasonably disappointed). If you want to create a fantastic rice dish to go with your mexican dinner, just add butter to the finished rice, and stir. Squeeze a lime into the rice, and stir. Sprinkle a dusting of coriander over the rice, stir. Finish it off with a generous helping of fresh, chopped cilantro. (Yeah, stir).
Coriander, by the way, is the seed produced by the cilantro plant. Redundant, both sharing a spot in the same fish taco sauce recipe? No, sir. Ground coriander tastes nothing like its leafy parent. Gently aromatic and somehow citrusy, it adds a bright flavor to mexican dishes, and is an especially delicious companion to cumin.
Try this uniquely spiced white sauce for your fish tacos – I hope you’ll love it!
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