Of Course, I’m Sharing a Taco Recipe — I’m in California.
And not just any taco, but the best fish tacos I’ve ever made at home—and a salsa that has permanently taken up residence in the refrigerator door, right next to the good hot sauce.
But first, a little California taco lore.
Because to live—or eat—here is to understand that tacos are not a trend; they are a birthright. The fish taco, specifically, has a wonderful origin story that begins not in Los Angeles or San Diego, but just across the border in San Felipe, Baja California. Mexican fishermen fried their catch right on the beach, tucking it into tortillas with cabbage, crema, and lime. It was quick, sustaining, and fresh as the sea air.
Enter a young San Diego State student named Ralph Rubio…
Ralph encountered these tacos while surfing (and, one imagines, hydrating with liberal amounts of cerveza). He became so enchanted with the fish taco at a tiny stand run by a man named Carlos that he asked Carlos to move north with him. Carlos declined, but handed over his fish taco recipe. Rubio wrote it down in his wallet and later opened a restaurant back home. He called it—boldly, accurately—“Home of the Fish Taco.” Today there are more than 150 Rubio’s restaurants across the Southwest. This is how a beach snack became a California culinary anthem. Here’s a list of every single one of them…https://rubios.com/locations/
Now to my kitchen—and these tacos.
What makes them special is a Vietnamese–California moment of pure kismet. The fish is seasoned with ginger and turmeric, then quickly pan-seared so it stays delicate and tender. But the real magic is the Nuoc Cham salsa: lime, fish sauce, garlic, a spark of heat. It wakes up the palate. It makes the fish sing. It makes whatever it touches instantly more delicious. And yes, it will appear again on taco nights, noodle bowls, rice bowls, and anything grilled enough to enjoy a little bright contrast.
There’s no need to bury these beauties in toppings.
A little cabbage if you like crunch, maybe herbs (I am very fond of dill here), and you’re done. They are clean, vibrant, coastal… a breeze disguised as dinner.And since I am here, under the California sun, I can tell you that these taste exactly right.
Here are the recipes for both the Salsa and the Fish Taco. After them, some other Tacos to try.
Absolutely sensational salsa with an Asian twistNuoc Cham Salsa
Ingredients
Directions
A sizzling taco filling of ginger-turmeric fish.Sizzling Turmeric-Dill Fish Tacos
Ingredients
Directions
