Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa
Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa | halfbakedharvest.com Half Baked Harvest
- Every Day Is Taco Tuesday Unless you live in the Southwest, you may not be familiar with Taco Tuesday, but it's tradition among Mexican restaurants, both large and small, to feature at a discount each Tuesday today that generate more business, and for families to your out for less. (Think of them as Mexican happy hours.) And you may not be familiar with all of the most popular tacos. Although many people still think of ground beef and shredded lettuce as the filing of choice, the fish taco tops the hit parade in most restaurants, especially in California and other border states, and traditionally contains shredded cage, a piece of fried white fish or grilled mahi mahi, white cheese, maybe some avocado slices and topped off with a creamy dressing. There are a number of variations, of course, which may add salsa fresca or chile peppers, served up with a wedge of fresh lime (an essential). And of course, there are always the designer and gourmet variations, which may include lobster, shrimp, calamari or salmon, with a blend or fillings. There is almost no end to the ingredients (and prices) depending on where you are. Tacos de pescado (fish taco) originated in Baja California, Mexico, where they consist of fried or grilled fish, shredded lettuce or cage, pico de gallo, and a creamy sauce, all on top of a tortilla (flour or corn). Historians seem to agree that in the US the first tacos, which were housed in a crisp shell, could be attributed to Taco Bell, where they were served to a receptive dining audience, and contained ground beef, lettuce, chopped tomatoes, a bit of cilantro and shredded cheese, but in all likelihood had been served years before in a competent or Mexican restaurants. The hard shell variety is not native to Mexican cuisine but was embroidered by Americans as a fun snack or meal, often accompanied by rice and beans, The concept of fish tacos is nothing new. Mexicans have been wrapping fish and other seafood in corn tortillas for centuries but probably did not garnish them with pico de gallo or creamy dressing. They ate them in a simple sandwich style. And they were embroidered. In 2016, Americans ate over 4.5 billion tacos. That's roughly 490,000 miles of tacos, which would take you to the moon and back to the weight of two Empire State Buildings. Wow, just think of the salsa that would be needed. There is no question that the king of fish tacos is Ralph Rubio, who as a young college student headed south to San Felipe on the Baja Peninsula each spring break to surf with his college friends, living on beer and the local cuisine, fish tacos. The legend goes that young Ralph could not talk to the beach vendor in returnning with him to San Diego and opening a taco stand, so he decreed to do it himself in the early 80s. California surfers flipped over the tacos, as Ralph's future was secured. And yes, Rubio's.