By Kipp Rix   

So, what makes this fish taco recipe different from all the rest, you ask? Like spaghetti and meatballs, every firehouse cook claims to have “The Best Recipe Ever”! I developed this recipe with ease of preparation and deep flavors that do the original Baja Fish Tacos justice. The salsa can be prepared 2-3 days in advance, allowing it to meld flavors in the refrigerator. This recipe calls for 3 tacos per person; at the station, I always fix additional fish and taco shells because I find most will go back for seconds. As an option, I have also served the fish and salsa on top of a bed of fresh greens as a fish taco salad. In my opinion, it the salsa, the flavors of the freshly fire-roasted Poblano peppers, and the mango that give my recipe its distinct flavor. Poblano peppers are without a doubt my all-time favorite pepper; fire roasting brings out a deeper roasted pepper flavor than any other chile and is not burn-your-mouth-off hot. For those of you who like their food “hot,” you can always add other hot peppers to bring the spice level to the liking of your family and crew.

Ingredients (serves 4)

Salsa

2 mangos ¼-inch diced

2 Poblano peppers, fire roasted and ¼-inch diced

8 oz can crushed pineapple

11 oz can Mandarin oranges, drained and diced

½ medium red onion diced

1 tablespoon dried basil, fine crushed

½ tablespoon smoked paprika

Sea salt to taste

Fish Tacos

2 pounds firm white fish (I like cod)

1 cup flour

2 tbs lemon pepper

2 tbs sea salt

2 tbs garlic powder

2 large eggs

Panko bread crumbs

12 corn tortillas

Seasoned salt

3-4 large limes cut into wedges

Cooking Directions

1. Combine all the ingredients from the salsa list into a medium-size mixing bowl, stir well to combine. Cover the bowl and refrigerate. Salsa can be made up to 2 days in advance; this salsas flavor will improve with age.
2. Thaw out the boneless fish filets and check to ensure that all bones have been removed. In a medium mixing bowl, combine the flour, lemon pepper, sea salt, and garlic powder.
3. In another small bowl, beat the eggs until well blended.
4. In a third mixing bowl, pour in the Panko bread crumbs.
5. Rinse the fish filets with cold water; evenly coat each filet with the seasoned flour. Next coat the filet with the beaten eggs wash and then coat the filet with the Panko bread crumbs; allow the breaded filet to rest for 5-8 minutes on a paper towel.
6. Fill a frying pan with enough oil to ½ cover the fish filets; bring the oil up to temperature to fry the filets, taking care when flipping the filets. Cook until both sides are golden brown and crisp, approximately 3-5 minutes each side.
7. Place cooked filets on a pad of paper towels and allow excess oil to drain off.
8. Using the same oil, fry up the corn tortillas on the flat for about 5-8 seconds each side.
9. Put cooked tortillas on paper towels and lightly sprinkle seasoned salt on one side of the tortilla after removing it from the oil. Tortillas should remain soft and pliable, not crispy.
10. To assemble the taco, cut fried fish filets into pieces that are about 1-inch x 4-inch. Place 3 of the fried tortillas on each plate; place a section of the fish on top of each tortilla and add a big spoon full of the mango salsa on top of the fish. Serve with mild sweet cherry peppers and slices of fresh limes; other sides can include black beans, Spanish rice, or grilled seasonable vegetables.

Kipp Rix has been in the fire service for 19 years, working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.