Digging into fish tacos always takes me back to the very first time I made them. It was my first season on Long Island’s East End and I was discovering a whole new landscape and meeting new friends. On a sunny afternoon, a group of us piled into the kitchen, armed with a fish taco recipe we’d found in the New York Times. One friend prepped the cabbage, another diced the tomatoes, and I whipped up the black beans. As we chopped and chatted, I remember feeling it was the beginning of something special. Even though I hadn’t spent much time in this unfamiliar place, I was already feeling at home.
Swoony tip: Tacos have many accouterments, so you will need multiple plates, bowls, and serving pieces. Use them to tell a visual story. I serve my tortillas in a natural woven basket—to reflect the handcrafted aesthetic of Mexico—and incorporate varying shades of blue. The striped napkin adds a classic coastal vibe, while the teal glassware and ceramics evoke the sea.
Read on for this deliciously simple fish tacos recipe and serve it for family and friends all season long. I guarantee you will want to make this at least once a week.
