Fish Taco Tuesday on the Patio—with Margaritas, Obviously
My favorite place for fish tacos is Wrecked at the Reef, right on the beach in Rocky Point, Mexico. But since we can’t drive to Mexico every Taco Tuesday, the patio at home is a pretty good second choice.
Johnny B insists he doesn’t like fish—or at least he did, until these tacos made him reconsider his position.
Apparently, fish tastes better dunked in beer, tucked into a crispy corn tortilla and covered with crunchy slaw, creamy sauce, and enough toppings to require two hands.
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A Little Rocky Point on the Patio
Dinner at the beach has a few obvious advantages: sand under the table, the Sea of Cortez in front of you, and someone else handling the dishes.
Taco Tuesday at home has its advantages too. The margaritas don’t require a designated driver, the patio is only a few steps from the kitchen, and nobody cares if you go back for a third taco.
The menu is simple:
Crispy fish tacos with all the toppings
Easy refried beans
Cold margaritas
That’s dinner. No seven-layer dip, no elaborate tablescape, and no attempt to make a Tuesday behave like Saturday night.
Start With the Margaritas
If we’re pretending the patio is in Rocky Point, the margaritas need to participate.
I make ours cold, tart, and not overly sweet. Mix them before you start cooking the fish, set out the glasses, and slice a few extra limes. Taco assembly moves quickly once the fish is ready, and this is not the moment to discover that the tequila is still in the cabinet.
The Fish Tacos That Converted Johnny B
These are the tacos that changed Johnny B’s official position on fish.
The fish is seasoned, cooked until crisp, and piled into warm tortillas with crunchy toppings and a creamy sauce. Everyone can build their own, which means Johnny B can pretend he is merely “trying one” before returning for another.
Set out the toppings before you cook the fish. Once it comes out hot and crisp, Taco Tuesday is underway.
A Taco Tuesday Favorite
These Taco Holders keep everything upright while piling on the toppings—and save at least a little of the filling from landing on the plate.
Don’t Skip the Refried Beans
The refried beans aren’t flashy, but they belong on the plate.
They’re warm, creamy, easy to make, and perfect for scooping up with the last corner of a tortilla. They also help stretch dinner when someone discovers that he likes fish after all.
This is how I make mine:
2 (16 oz) cans refried beans
½ cup sour cream
½ cup shredded Monterey Jack cheese, plus more for topping
1 tablespoon hot sauce
Mix everything together and spread it in a 9 × 9-inch baking dish. Top with a little more cheese and bake at 350°F for about 15 minutes, until hot and bubbly. Sprinkle with cilantro before serving.
Set Up a Help-Yourself Taco Bar
I line up the tortillas, fish, slaw, sauce, lime wedges, and whatever other toppings we’re using. It keeps dinner casual and saves me from assembling tacos for everyone while mine gets cold.
A few things make it easier:
Prepare the sauce and toppings first.
Warm the tortillas, (or fry them if you prefer the crunchy) just before serving.
Cook the fish last so it stays crisp.
Put plenty of napkins on the table. These are not tidy tacos.
Add margaritas, turn on some music, and take everything outside.
It may not come with an ocean view, but it’s a very good way to spend a Tuesday.
Taco Tuesday, Patio Edition
Rocky Point is still my first choice. But when Mexico isn’t on the schedule, fish tacos, refried beans, and margaritas on our own patio come surprisingly close.
And Johnny B?
He still claims he doesn’t like fish.
He just likes these fish tacos.
Join the Flock
If you like really good food, patio dinners, and the occasional excuse to make margaritas on a Tuesday, come join us.
From the Blog
Want some more patio inspiration? see the latest from the blog.
