I’ve been craving Fish Tacos. But not any kind of Fish Taco, I mean Ensenada, Baja California Mexico Fish Tacos. The real deal. These “the” original fish tacos are often imitated, and sad to say but rarely duplicated. How can something so simple in principle, can be so hard to replicate? I really believe its all in the ingredients, and the particular sazon of the cook. Have you ever tried the authentic Baja tacos?… If not, please do. Tale says that the Baja tacos where created by the street stand “Tacos El Fenix” in Ensenada Baja California, Mexico. What is so special about a Baja taco? Well let me describe it. Imagine a tempura like battered piece of the freshest morning pacific caught white flesh flaky fish, on a Mexican corn tortilla, light mayo-crema, shredded cabbage, pico de gallo, and a spoonful of spicy green or red spicy salsa and a squeeze of lime. The bite is ethereal, crunchy, tender, fresh, savory, acid, spicy your tastebuds go on ecstasy.
I have not eaten Baja Fish Tacos in almost 10 years!, would you believe that?…No?, me neither.
Recreating a craving from a memory of flavor could be a little daunting. I did not wanted to even attempt to relay into my 10 year taste buds memories to try to replicate these unique Baja tacos.
So I opted for a 360 degree of separation alternative recipe to tease and ease up my Fish Taco craving. I made these Black Sesame Seared Tuna Tacos. Sometimes my tastebuds act in a mischievous ways. On these tacos I opted to seared Ahi Tuna steaks covered in Black sesame seeds instead of the deep frying battered fish.
If you never seared tuna before, it is really easy, hot sautee pan, rippling oil and counting 20 seconds per side, just follow step number 4 on the recipe. You will have the best succulent seared Ahi Tuna steaks. The black sesame seed crust its what makes the whole different story on this taco. Black sesame seeds add flavor and texture to this lean flavorful meaty fish. When the tuna steak hits the hot pan, the sesame oil creates a nutty and unctuous exterior coat, while the inside of the steak still pink, tender and fresh.
Now imagine this delicious Ahi tuna slices over a hand made corn tortilla. Add the following accoutrements; fine shredded cabbage, quick pickled radishes, carrots and jicama for crunch and texture. Fresh pineapple slices, a squeeze of lime for a sharp acid note, and an avocado-wasabi mayo that adds creaminess and spice it up. Do you read what I mean? Taco catharsis warrantied.
Lets’ do this, To make these tacos you will need: