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Hawaiian Fish Tacos

Latitudes Hawaiian Fish Tacos

December 5, 2014

I used to live in Pacific Beach, a neighborhood in San Diego characterized by its huge population of drunk college bros.  Being a mature and worldly 25 years old, I stuck to the more chilled-out northern part of town and took smug satisfaction in my retreat from the chaos. 

We had own special chaos in North PB, namely in the form of old-timer bars that attracted the more grizzled locals.  Our favorite was Latitudes, otherwise known as "Lotta Dudes."  Despite all the dudes, I'll never forget a vicious, uncommonly fit old lady yelling at my dad for using her favorite pool cue.

The reason I kept going back to Latitudes was for the fish tacos.  Or rather, the hot sauce that they served with the fish tacos.  It's a little brand out of Hawaii called Wao Nahele, nearly impossible to find in stores.  The bar guarded that stuff with an iron fist.  It has a unique soy-sweet flavor that I've never found in another hot sauce.

Hawaiian Fish Tacos - Borrowed Salt

After years of experimentation, I've finally created a passable replica.  It's not perfect... but it's close.  The secret ingredient?  Ketchup.

So today we're making a basic but delicious fish taco, salsa, crema, and some fake Wao Nahele as the real star of the plate.

Hawaiian Fish Tacos - Borrowed Salt

Lattitudes Hawaiian Fish Tacos

Yield: 4

Prep Time: 30 min     Cook Time: 15 min     Total Time: 45 min

Ingredients

Tacos

Hawaiian Fish Tacos - Borrowed Salt

2 limes

3 Tbs olive oil, divided

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

salt and freshly ground pepper

1 lb white fish fillets, like cod, mahi mahi or tilapia

8-12 corn tortillas

4 oz / 2 cups / 113 g shredded cabbage (pre-shredded cole slaw mix is great)

 

Salsa

4 plum tomatoes, diced finely

1/4 cup finely diced red onion

1 chile pepper, deseeded and diced finely 

1 lime

1 Tbs olive oil

2 Tbs chopped cilantro

Salt and freshly ground pepper

 

Hot Sauce

3 Tbs Sriracha

1 Tbs Tapatio or Cholula hot sauce

3 Tbs honey

1 Tbs ketchup

1 Tbs soy sauce

1.5 Tbs sweet chili sauce

 

Crema

1/2 cup / 118 mL plain yogurt or sour cream

juice from 1/2 a lime

Pinch of salt

 

 

Marinate the fish: Combine juice of 2 limes, 2 Tbs olive oil, garlic, cumin, coriander and about 1/2 tsp salt.  Stir in a good grind of fresh pepper.  Pour into a shallow baking dish or large plastic bag and add fish, turning to coat.  Refrigerate while you make the salsa and hot sauce.

Make the salsa: Finely dice tomatoes, onions and chile pepper.  Combine along with juice of 1/2 a lime, chopped cilantro and about 1/2 tsp of salt and a grind of pepper.  Taste and add more lime juice and/or salt if necessary.  Set aside.

Make the hot sauce: Combine all the hot sauce ingredients and stir to combine.  Set aside.

Make the crema: Mix together yogurt or sour cream, juice of 1/2 a lime and a pinch of salt.  Set aside.

Cook the tacos: Heat about 1 Tbs oil in a skillet, or heat up a grill pan over medium-high heat.  Remove fish from the marinade and pat dry.  Cook fish for about 2-3 minutes/side until flaky.  

Warm tortillas - either directly over your gas range or grill pan, or place on a plate, cover with damp paper towel, and microwave for about a minute.  

To serve, pile some cabbage and salsa in a tortilla.  Top with fish and a drizzle of crema and hot sauce.  

 

Hawaiian Fish Tacos
Hawaiian Fish Tacos


In Main Dishes Tags tacos, fish, seafood, hot sauce, salsa, crema, San Diego
← Commissary's Carrots with Spicy Tomatillo SauceMoroccan Fish Tagine →

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