Masiacan (that’s ˈmeɪˌʒɪ.kən) Fish Tacos

When two cultures collide and commingle, the food is one of the first elements that gets thrown into the mix. We really are what we eat, in not only a physical, but also a social and cultural sense. In the spirit of getting back to my travelling roots (yes, I do realize how ludicrous that phrase is) I decided to try adding an Asian flair to my trusty Baja-style fish tacos.

Element 1: Ginger beer instead of Corona in the fish fry batter

Verdict: Barely perceptible difference. Not bad, though!

Element 2: Ginger-Lime-Cilantro Pico de Gallo

Verdict: A winner! Next time maybe I’ll call it coriander instead of cilantro and add lemongrass for a more Southeast Asian flair.

Element 3: Lightly pickled Baby Bok Choy instead of chopped cabbage.

Verdict: Very nice. The key is not leaving the bok choy to brine too long, as the leafy parts can get waterlogged and soggy.

Element 4: Wasabi Guacamole

Verdict: Almost as awesome as it sounds, but not quite. Maybe next time I’ll punch it up with a little more lemon juice and some minced jalapeño to even the flavors out.

Element 5: Wash ’em down with a Ginger Margarita

Verdict: Flat-out AMAZING. I used this recipe from Jean-Georges Vongerichten

I made my usual white sauce, a mixture of yogurt with a bit of mayo, cumin, lime juice, and ground red pepper.

It was a tasty experiment in fusion cooking. A few tweaks to be made, but nothing a few more fish taco dinners won’t fix!

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