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The original fish taco was pieces of deep-fried white fish in a spicy batter bedded on a yogurt-mayonnaise sauce in a soft tortilla. It had shreds of cool white cabbage and a wedge of lime. That’s the way it was when Ralph Rubio introduced fish tacos to San Diego back in 1978. Rubio tried them on a trip to Baja and knew they would be a slam dunk in the U.S. So he opened Rubio’s, “Home of the Fish Taco”. This quickly became a multi-outlet success. It wasn’t long before imitators beyond southern California picked up on the idea. Today’s fish tacos, found in restaurants everywhere, are a varied lot. Made with upscale non-fried fish as well as interesting salsas these tacos are not to be missed.
The best way to eat a fish taco is right after a swim in the ocean with lime slaw. Add a few more spices such as smoked paprika and cilantro to your slaw to change the flavor profile of the dish. To sweeten up this dish, choose mango or pineapple salsa. These options bring out the flavors of the fish, but also mellow out the tang of the slaw for mouthwatering perfection.
Fish tacos can now be found in many restaurants and pubs across the country. They are not found only in Mexican restaurants, or those delectable taco trucks. This popular dish is making its way around the country, so give it a try!