If you read my last recipe, you know I did the crab opener up north from the kayak. Was it a success? Yes. Are the recipes ready? Not even close. Crab deserves the extra attention, as do the stories going alongside of the catch itself. So instead of rushing, I’ll take a week or two to assemble the goods and report back. So, what now? I’d say there’s nothing wrong with an “old faithful” recipe, but this time with a sweet, acidic, and unique twist – passionfruit. I can’t imagine a much better vehicle to carry those flavor profiles than a crunchy yellowtail taco.
Though more prevalent in the summer, yellowtail bite year ‘round and I am never surprised about when, where, and how these fish come to gaff. It doesn’t matter what season it is; there’s always a way. Inshore or offshore, be prepared because when these jacks swim through, you don’t want to miss your chance. Bait or iron… they’ll bite.
Yellowtail is an extremely versatile fish, and it’s hard to go wrong if it’s fresh and stored properly. A lot of people prefer raw or seared preparations, but a crunchy fish taco can definitely stand up on its own. For those that say they simply don’t like the cooked
yellowtail (i.e., in a taco) because it’s too strong and overpowering, that’s most likely because it wasn’t stored properly and is “fishy” to both the nose and palate. Yellowtail turns a lot faster than a lot of fish due to its fat and oil content, so it’s critical that you change the paper towels that the fish is wrapped in (daily) until it’s eaten. As long as you follow that rule, you’ll be in good shape, and this taco recipe should turn out great.
Next Recipe: Flat Top Salmon Burger with Lemon-Dill Crema
- Yellowtail fillets cut into 2” strips
- Kosher sea salt and fresh cracked pepper
- Frying oil of your choice
- 2 cups panko breadcrumbs
- 1 ½ cups all-purpose flour
- Salt, pepper, garlic powder, and onion powder to taste
- Two eggs
- PASSIONFRUIT CREMA:
- 1 cup crema (crema Mexicana, crème fraiche, or sour cream)
- 2 TBSP mayonnaise
- Juice of 3-6 large passionfruit depending on the size
- Juice of 1 lime
- Salt and pepper to taste
- ADD-ONS (Serving Size for 4 People)
- 2 packs of tortillas – corn and/or flour
- 2 cups sliced cabbage or slaw
- 1 cup fresh cilantro
- 1 cup thinly sliced red onion
- 1 dozen cherry tomatoes - quartered
- 2 avocados sliced into wedges
- 2 roasted jalapenos
- 2 fresh limes cut into wedges
- Your favorite hot sauce/salsa
- Start by rolling your jalapenos in oil, salt and pepper and put in your toaster oven at 400F until roasted/soft (about 10 minutes).
- In a bowl, add the sour cream and mayo (I like a 4:1 ratio), passionfruit juice, lime juice, salt & pepper, and mix.
- Mince, chop, and slice your produce add-ons.
- Like always - pat fish dry and season with salt & pepper.
- Get two plates and a bowl - one plate with seasoned flour, one bowl with two eggs mixed, and one plate with the panko and seasoning.
- In that order, dredge the fish in flour (knocking off excess), then into the egg wash, and lastly into the seasoned panko mix. Drop the pieces into 350F oil, laying the pieces away from you to avoid getting burned.
- Cook until golden brown and the fish is cooked through; about 2 minutes a side, depending on the size of the cuts. Remove carefully, lay on paper towels to drain and immediately season (lightly) with kosher salt.
- Heat the tortillas and then build your taco. Add a final squeeze of lime and your favorite hot sauce/salsa and go to work!