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Posted on Nov 28, 2007 in
Fresh Fish Tacos/Burritos

I was fortunate enough to make a run south of the border over the Thanksgiving week for a two-day rock cod trip. We fished the North Finger Bank area, 35 miles south of San Diego, just off the coast of Puerta Nueva, Mexico. The weather was nice and calm and rock cod limits (5 per person) were easy to reach. Bottom fishing is always my favorite as action is almost guaranteed everytime. These fish burritos/tacos are always a crowd pleaser and are a great way to feed a lot of people with a small amount of fish.

1 Box. Fish Beer Batter Mix-Your choice, follow box recipes.
1 Pound Fresh White Flesh Fish Fillets, Boneless, Cut into 3” x ½” Strips.
½ Bunch Chopped Cilantro
1 ea. Ripe Hass Avocado Meat, Chopped
1 Cup Thin Sliced Green Cabbage
1 Cup White Sauce -50% Mayonnaise, 50% Sour Cream Salt & Fresh Ground Black Pepper
1 Cup Fresh Salsa
½ Gal. Frying Oil @ 350 degrees
1 dz. Flour Tortillas - we used uncooked - but either way you want tortillas that are not too thick.

Dust the fish strips with flour, dip in the Beer Batter, removing excess batter, then fry in hot oil for 2 minutes. Pull cooked fish and drain on paper towels. Heat up Flour Tortillas in a heated sauté pan. Warming the tortillas will make them more pliable and easier to roll once loaded up. Lay a strip of fried fish in the center and top with Cabbage, Salsa, Avocado, Cilantro & White Sauce. Pull in both sides of the tortilla first, then roll up from the bottom to the top until the burrito is rolled up and ready to go. Some people prefer fresh corn tortillas over the flour, but either way they are a good way to eat your fresh catch.

Fail-Proof Salsa

This is an easy Salsa recipe that you will love. You only need some basic ingredients and it will hold in the fridge for several weeks.

1 Can Diced Tomatoes, seasoned with Garlic & Oregano
¼ Cup Diced Onions
½ Bunch Chopped Cilantro
1 TBSP. Canned Chipotle Pepper in Adobo Sauce
2 TBSP. Chopped canned Jalapeno Peppers
½ TBSP Smoked Paprika
Salt & Freshly Ground Black Pepper

Place all ingredients in a mixing vessel and blend it with a hand blender until well mixed. You may want to not over mix it in order to keep it a little bit chunky. Check for seasoning and add salt and pepper until it is seasoned to your liking. You can also add any kind of hot peppers or seasoning to kick up the heat. This is a perfect all around recipe for tortilla chips or in burritos or fish tacos.