From West Coast favorite to cross-country crossover hit, fish tacos have the fresh flavors of Cal-Mex cuisine all wrapped up.
This article first appeared in the 1 October 2009 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. Visit the R&I website to find out more about the magazine or to search its recipe database.
By Christine LaFave, Associate Editor
Grilled Mahi Mahi Tacos
Tacos de Pescado
Mercadito, multiple locations. At this four-unit, New York City-based chain, Chef-owner and Mexico native Patricio Sandoval plays up authentically Latin flavors in his fish tacos. Tomatillo-garlic sauce and poblano chiles blanket sautéed tilapia, which is topped with avocado slices and pickled onions and served on house-made corn tortillas.
Baja Fish Tacos
Long John Silver's, multiple locations. America's largest quick-service seafood chain introduces fish tacos to the masses with this Baja-inspired version that debuted in June. A fried fish fillet, lettuce and the chain's signature Crumblies (pieces of fried batter) are wrapped inside a flour tortilla and served with a lime-mayonnaise sauce.
Blackened Fish Tacos (picture at the top of the page)
Yankee Pier, multiple locations. At San Francisco-based Lark Creek Restaurant Group's concept, a lime-cilantro vinaigrette gives brightness and acidity to Chef-partner Michael Dunn's blackened rockfish fillets, which are tucked into grilled corn tortillas. On top, tomatillo sauce and cumin-spiked sour cream add cool, contrasting layers of flavor.