If there’s one smell that transports me to another country it’s tacos! The smell of fresh tortillas when they’re warmed is as intoxicating to me as a Chocolate Chip Cookie Cake right out of the oven. When I was in 7th grade I was an exchange student living in Mexico with a family who made homemade tortillas every day. Just a whiff of that smell and I feel like I’m right back there. My Mexican mother in Toluca (just south of Mexico City) would use fresh masa to make the softest tortillas and then fill them with anything from pulled pork to steak to making simple chicken and bean quesadillas.
Just like myself as a kid, I find that Kenya and Chloe will eat just about anything I put in a tortilla. It’s the perfect canvas for just about anything! I originally started making these Whitefish and Crispy Avocado Tacos for my organic family friendly meal delivery company, One Potato. I wanted to use a white flakey fish and the buttery avocado I was buying at the farmers market. Lightly battered and pan seared it transforms simple fish into something truly special.
I usually serve tacos with salsa or guacamole, but the tropical salsa here made with mango and papaya is so fresh it adds a ton of flavor to these tacos. If your crew is really brave you can add some jalapeño, but heads up: you might want to remove the seeds as that’s where all the heat is located! Either way these Whitefish and Crispy Avocado Tacos are crazy delicious!
Photos by Matt Armendariz