Fish tacos are one of my favorite meals to prepare because you can stretch a little bit of fish into a much bigger meal, while still letting the true flavor of the fish shine. The key to making great fish tacos are fresh fish, quality produce and this secret sauce. In this particular preparation, I used La Tortilla Factory green chile tortillas, local multicolored tomatoes, kale and red cabbage, home grown limes and avocados, and dubliner cheese, but you can use whatever produce and favorites you have available. I always do everything to taste while cooking, hence the lack of measurements in this recipe – it’s easy. The fish in these tacos is kagami, given to me from Mark Healey.
Poisson cru is a staple fish dish of Tahiti. It is what sashimi is to Japan, poke is to Hawaii and ceviche to South America. Poisson is the French word for fish and cru means coconut. These are the two main ingredients for this tropical and healthy meal that I personally enjoy eating over a bowl of brown rice.