Taqueria del Sol

Last week I went to lunch at Taqueria del Sol – one of my favorite lunch places. It’s fairly small, so unless you want to wait in line, you got to get there early. The menu’s fairly simple, too – tacos, enchiladas, and a few sides. There’s also a weekly special – a taco and a blue plate meal. My favorite meal is a fish taco with a side of greens. Maybe a few chips (always warm, lightly salted and served with freshly made salsa) or some jalapeno coleslaw. Yum!

So over the weekend, I finally broke down and tried to recreate their fish taco recipe. I started with the menu description, made a few tweaks to fit my tastes and voila! I tried finding their recipe for Jalapeno coleslaw – it was posted on-line as part of a Georgia Chef program – but wasn’t able to, so I developed my own. I’ve added my mango salsa recipe which I served with the tacos. And as always, adjust the seasonings and jalapenos to suit your own tastes!

Fish tacos

1 pound tilapia
½ cup corn masa
½ cup fine bread crumbs
egg wash
peanut oil
salt and pepper to taste
4 - 6 flour tortillas
sliced jalapenos

Cut the fish into small pieces. Season the corn masa with the salt and pepper. Dip the fish in the egg wash, then roll in the corn masa. Dip in the egg wash again, and roll in the bread crumbs. Fry in the peanut oil in a cast iron skillet.

Heat the tortillas following the directions on the package. Spread some jalapeno tarter sauce on one of the tortillas, then place the fried on half of it. Add a few sliced jalapenos, and fold tortilla over filling. Repeat with remaining tortillas and fish.

Jalapeno tarter sauce

1 cup mayonnaise
¼ cup relish
2 tbsps diced capers
2 tbsps diced jalapeno (or more to taste)
2 tablespoons lime juice

Mix together. Cover and store in refrigerator. Best if made a day head of time.

Jalapeno Coleslaw

1 small head of cabbage, shredded
2 carrots, grated
½ onion, grated
2-3 diced jalapenos (remove seeds if you wish)
1 cup mayonnaise
1 tbsp cider vinegar
¼ cup lime juice
pinch of sugar
salt and pepper to taste

Toss cabbage, carrots, onion, and jalapenos together. Make dressing by combining mayonnaise, vinegar, lime juice, sugar, salt and pepper. Toss vegetables with dressing to coat.

Mango Salsa

1 mango, chopped (about 1 cup)
¼ - ½ cup red onion
½ cup diced cucumber
2 tsp dried cilantro
2 tablespoons lime juice

Mix all ingredients together and let sit while making the tacos.