The fish was marinated in coriander, ancho chile powder, a dash of cinnamon, salt, pepper and olive oil. The marinade had a lovely smoky Indian aroma due to the coriander, which we mulled by hand, bringing out its nice lemony flavor. The ancho chile powder increased the smokiness of the marinade. Although the seasonings made for a flavorful fish, most of it dissipated into the pool of liquid that the fish disintegrated into. It might be better baked, or perhaps drained of more liquid before sautéing in the pan.
What really rounded out the recipe was the mayonnaise sauce. It too had an Indian kick to it, with plenty of smoky cumin and fresh mint. It was also a little tart from the lime juice and had some pungent spiciness from the garlic, adding to the complexity of flavors.
Stove-top warmed corn tortillas (still looking for a good source in the Lou, as none of the ones I've tried hold together), a handful of scallions and the vinegary crunch of cabbage brought it all together. There was no need for additional lime juice, as the mayo sauce had plenty in it. Skip the suggested banana pepper topping. They made us feel like we were at a Subway restaurant and had to decide whether to order the six inch or the foot long.
A quick, easy and delicious recipe, so go try it today! Although I did not find the suggested Allagash White Ale, I did find a similar beer to pair the fish tacos with - Avery White Rascal Ale. Spiced with coriander and orange peel, it works perfectly with the tacos and balances their spiciness with its semi-sweet citrus flavors.
4 out of 5 fishies.