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jalapeno creme fraiche

Entree/ Fish/Seafood

Fish Tacos with Jalapeno Creme Fraiche

What’s in that taco?

40 years ago, even 20 years ago I would not have imagined I would be eating a taco with fish in it. After all, isn’t a taco suppose to be made of greasy flavored hamburger meat that drips down your elbow when you eat it and the shell cracks and spills it’s contents all over the place and you.

I remember when my husband was still in college. We were poor newly weds and we would go out to a taco trailer (and this was way before the ever popular food trucks that you see now) in Rolla, Missouri and buy ground beef tacos for 25¢ each. If I wanted to make tacos I had to buy tortillas in a can (Old El Paso brand) which were just flat corn tortillas. I had this little gizmo that folded the tortilla and I would put it in a pan filled with oil and fry up some shells.  Crazy. Back then I could also buy, for $1, a pizza mix (50) and a lb. of hamburger meat (50). Now that was a cheap meal.

These days you can find just about anything in a taco shell from fajita meat, chicken, ground beef, pulled pork, pork belly (had these in Chicago), shrimp and fish. I had my first fish taco at Georges at the Cove in LaJolla, California, a few years ago and ever since then I have copied their recipe and served a creamy jalapeno creme fraiche sauce and mango salsa with my fish tacos. Of course I had to come up with my own recipe but that was easy.

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