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Loaded Fish Tacos with ‘Bama Sauce

Love fish tacos? Loaded with pan-seared white fish, mango salsa, slaw and a kick a** ‘Bama white sauce, these tacos are the ultimate!

The fish (we used tilapia but any flakey variety, such as cod, works) marinates in a quick mix of orange juice, garlic and homemade fish seasoning. The real gems of this recipe are the salsa and the white sauce - don't skip either of them (try store bought mango salsa if you’re short on time). Our 2021 Albariño perfectly complements the spiced fish and the bright and creamy extras. Mouth-watering.


Don't let the list of ingredients intimidate you - this dish is as delicious as the list is long!



Loaded Fish Tacos with 'Bama Sauce


Recipe by Tanya Miller

Serves: 4

Recommended pairings: 2021 Albariño


INGREDIENTS:


Fish Seasoning:

  • 1 tbsp paprika

  • 1 tbsp chili powder

  • ½ tsp smoked paprika

  • 1 tsp Aleppo pepper or a pinch of pepper flakes

  • 2 tsp kosher salt

  • 1 tsp onion powder

  • 1 tsp granulated garlic

  • ½ tsp freshly ground black pepper

  • ½ tsp dried oregano

  • ½ tsp dried thyme

Fish & Marinade (or if short on time, buy it!):

  • 4 tilapia loins* or mild, flakey white fish of choice (Costco has very nice frozen tilapia loins!)

  • 1 tsp + 2 tbsp avocado oil (or other high heat oil such as grapeseed)

  • ¼ c fresh orange juice

  • 2 cloves garlic, chopped

  • 1 tsp fish seasoning (see above)

Mango Salsa:

  • 2 Honey mangos, finely chopped or 1 large mango

  • 2 tbsp onion, finely diced

  • ½ - 1 tsp Aleppo pepper or pepper of choice

  • Lime juice to taste

  • Pinch of salt

‘Bama White Sauce:

  • ½ c mayonnaise

  • 1 tbsp white vinegar

  • 2-3 tbsp Mexican crema (or sour cream)

  • 1-2 cloves garlic, grated

  • 1 tsp creamed horseradish

  • ¼ tsp spicy brown mustard

  • ½ tsp+ Aleppo pepper (or a pinch of pepper flakes)

  • ½ tsp salt

  • ¼ tsp pepper

  • ¼ tsp paprika

Garnishes:

  • Taqueria-style corn tortillas or tortilla of choice

  • Purple cabbage, finely shredded

  • Poblano and/or Fresno pepper, finely sliced

  • Cilantro

  • Lime


INSTRUCTIONS:

  1. Make the fish seasoning: In a small jar combine all the spices. You will have extra left over to use again.

  2. Make marinade: Combine all ingredients in a shallow dish and add fish, toss to coat. Refrigerate for up to one hour before cooking, turning at least once.

  3. Make salsa: While the fish marinates, assemble all mango salsa ingredients in a small bowl and refrigerate.

  4. Make ‘bama sauce: Combine all ingredients in a jar, mix thoroughly and refrigerate.

  5. Prep garnishes: Slice and prep garnishes, cover and refrigerate.

  6. Cook fish: Heat a cast iron or stainless skillet on med-high. While pan is heating, take fish out of fridge. Brush one side with oil and sprinkle about ½-1 tsp fish seasoning on each oiled side. Drizzle oil in pan, add fish seasoned side down. While fish cooks, brush with oil and season again with ½-1 tsp of seasoning on each piece. After 3-4 minutes, using a fish spatula, take a peak to see if the fish is lightly charred. If it releases easily, turn it over. If not, let it cook for 1-2 more minutes. Cook on the second side until cooked thru, about 3-4 minutes depending on size of fish. Flake fish and remove from pan.

  7. Assemble tacos: Heat tortillas if desired (we recommend as it helps make them a little more flexible and taste better). Assemble tacos with garnishes, fish and sauce. Serve immediately and enjoy with a glass of Albariño!


Recommended pairing: 2021 Albariño (WCE)


Tasting notes

Lemon oil, ripe nectarine, tangerine peel, and oak spice. The 2021 Albariño is rich, but also very fresh on the nose. Swirling brings ripe cantaloupe, orange blossom, caramelized peach, wet stones, and hints of rosemary and baking spices. The mouthfeel is medium to full bodied, with remarkable texture and pronounced acidity. Flavors of ripe stone fruit and fresh tropical fruits dominate the mid-palate, but there is also phenomenal tension stretching the wine from more forward to a fresher style. Extremely layered, this barrel fermented Albariño finishes long, with great acidity and a saline touch, but the perfect amount of sweetness to back it up. Drink now or in the next 8 years.


92pts - International Wine Report / Jeremy Young: "This is a more serious Albariño than you would typically expect. With some oak treatment on the wine by the medium golden-colored core and the spicy and earthy nose. Ripe apricot, candied pineapple, butter, and cream creep up on the nose. It smells off-dry, but it’s not. A rich and racy finish of golden fruits and sweet baking spice completes the wine. "

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