Serious Eats: Recipes
Cook the Book: Baja-Style Tempura Fish Tacos
Fish tacos are sold all over the southwest coast of California. San Diego even has a fast food chain entirely devoted to them. One of the best tacos I've ever eaten was made in a converted hitch trailer parked on a dusty road in Ensenada, Mexico. Unfortunately, most places on the East Coast don't do justice to this Baja Classic. In Tacos, Mark Miller explains how Japanese fishermen brought together Mexican ingredients and Asian cooking techniques to create the fish taco.
The simple combination of batter-fried white fish, shredded cabbage, doctored-up mayo and a squeeze of lime is fresh tasting and clean, not to mention easy to make at home.
As always with our Cook the Book feature, we have a few copies of Tacos to give away-five this week.