By Brian Child
The first time I had a fish taco was when I was living in Las Vegas, NV in 2000. The establishment was Rubio’s and it just opened next to my office and we walked over to the place and we were all very excited. The Las Vegas natives, I worked with lauded the fish taco’s they had while on vacation in San Diego, CA and down the Baja Peninsula in Mexico in their youth.
Today, Rubio’s is still serving really good fish taco’s. This post isn’t to say Rubio’s is bad. In fact this is an homage to Rubio’s and what they were trying to do and bring fresh fish taco’s to the gringo’s in all the land. I still go to there today and get the same dish give or take as the I did the firs time I went. The three fish platter:
Today, I would like to just focus on the classic. It’s the entry level taco for the home cook – and I might add one of my very favorites. I hope you try this recipe. It is really simple to do, and it will reward you with its amazing taste and I hope convert you to that simple Mexican Cuisine I love so much.