Blackened fish tacos always tasty Eastern Shore favorite

By Deborah Lee Walker Contributing Writer

(May 19, 2023) Tacos, an international favorite, are tasty and easy to make.

Tortillas, protein, and accompaniments comprise this trinity of goodness. But sometimes the simplest things require advanced knowledge if excellence is to prevail.

For these reasons, we will review an Eastern Shore favorite, the fish taco.

When preparing tacos, the first thing you need to consider is its foundation — flour or corn tortillas. Taco purists will argue that corn tortillas are the only option.

However, corn tortillas can become brittle and break apart fairly quickly after heating. Corn tortillas also have a distinct texture and flavor that can compete with the delicate fish.

To heat or serve the tortilla in its natural state is another deliberation. There are no set rules that open the door for personal preference.

A flour tortilla that is quickly heated in a hot pan yields crispy edges while the tortilla is still pliable.

Fresh or frozen fish is always up for debate.

Of course, fresh is better but there are some types of frozen fish that work well and are easier on one’s wallet. Cod, halibut, and tilapia are just a few examples that will produce great fish tacos. gural inductees into its Pi chapter of the Chi Alpha Sigma national collegiate athlete honor society.

A fish taco needs acidity and pickled red onions are a great option.

Rice vinegar, sugar, and salt are the basic ingredients for pickling and it only takes minutes for the pickling to take effect.

Fish tacos require a crunch and a cabbage medley that is embellished with scallions, cilantro and jalapeños lifts the taco to another level.

Fruit salsas elevate the degree of sophistication and add a touch of sweetness. Pineapple and mango salsa adds color and is a delicious condiment to the spiciness of the jalapeños and blackened seasoning.

Fish tacos must have a creamy condiment to tie the taco together. A velvety avocado crema is not only delicious but gives one the opportunity to upscale their plating skills.

Memorial Day is around the corner and what better way to please your guests than to offer a fish taco buffet. Fried fish is always tasty but blackened fish is a great way to wow your guests.

If one is on a diet or glutton is an issue, consider a deconstructed blackened taco; the only difference is the tortilla.

The following recipe may look complicated but all of the components of the recipes are easy to make and can be made in advance.

Regular or deconstructed, blackened fish tacos are a crowd pleaser. Enjoy!

Julianna Fohner, of Ocean City, is among those inducted into the honor society.

Chi Alpha Sigma was started in 1996 as a way to recognize the academic achievements of student-athletes around the country. It is open to all student-athletes who have earned at least a 3.4 GPA and have junior academic standing following their fifth semester of study.

Club changes

The 30-year-old Ocean Pines Boat Club has finally decided to make its

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moniker fit its membership, becoming the Saltwater Social Club.

For several years the Boat Club’s members without boats have significantly exceeded its boat-owning membership with attendance at its social events far surpassing that at its boating ones.

The new/old club will maintain traditional favorite events such as its picnic luau, crab feast and dinner-dances while adding potlucks, Caribbean cruises, card parties, sports’ outings and more. Membership is now open to all area residents, not just Ocean Pines. For further information, contact President Pat Marchesiello at pbmarch@live.com or 410-208-6933.