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.
Nuoc Cham Salsa
Absolutely sensational salsa with an Asian twist
Ingredients
- 2 tbsp. fresh lime juice
- 1 tbsp. plus 1 tsp. fish sauce
- 2 tsp. sugar
- 2 medium tomatoes, chopped
- 1 small red onion or shallot, finely chopped
- 1 Fresno or Serrano chile, seeds removed, finely chopped
- 2 garlic cloves, minced
- 1/4 cup finely chopped Cilantro
- Kosher Salt
Directions
- Step 1 Whisk lime juice, fish sauce and sugar in a small bowl until sugar is dissolved. Add tomatoes, red onion or shallot, chile, garlic and cilantro
- Step 2 toss gently to combine. Taste and season with salt if needed.
Sizzling Turmeric-Dill Fish Tacos
A sizzling taco filling of ginger-turmeric fish.
Ingredients
- 1 garlic clove, minced
- 1-2-inch piece of ginger, peeled and finely grated
- 1 tsp Kosher Salt
- 1 tsp. Ground Turmeric
- 5 tbsp. vegetable oil, divided
- 1 1/2 lbs. skinless, boneless cod or halibut filets, cut into 2-inch pieces
- 1 bunch scallions, dark green parts only, cut into 2-inch lengths
- 1/2 bunch dill, tough stems removed, coarsely chopped
- 12 corn tortillas, warmed
- Crushed salted dry-roasted peanuts or cashews and lime wedges (for serving)
Directions
- Step 1 Tacos and Assembly: Whisk together garlic, ginger, salt, turmeric, and 3 tbsp. oil in a medium bowl. Season with pepper. Add fish and gently toss together to coat. Let sit for 5 to 10 minutes.
- Step 2 Heat the remaining 2 tbsp. oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Cook fish, turning occasionally, until golden brown around the edges and just cooked through–about 4 minutes. Add scallions and dill. Cook stirring gently until scallions are wilted, about 30 seconds. Using a fork, gently break apart fish into large flakes.
- Step 3 Serve fish directly from the skillet. Build tacos topping the fish with salsa, cilantro, and nuts. Serve with Lime wedges.
