Fish Taco Dreams

Brick by brick.

Good things are happening in Grand Rapids.  Case in point: fish tacos. Several years ago, if you mentioned fish tacos to anyone in the midwest, the reaction was typically a scrunch face.  Now, this west coast delicacy is showing up at local restaurants and they have been tasty.  Here are three places where I can verify that the tacos are good.  I also included a recipe for the DIYers in the crowd.   I think this recipe represents the most classic preparation, including corn tortillas and shredded cabbage.

The Green Well

These were very good.  Generous portion.  I would of preferred shredded cabbage to the lettuce but no real complaints.

Fish Tacos                                 $15.99
mojo marinated fish•avocado relish•tomatoes•lettuce•
lime sour cream

El Burrito Loco

Maybe the most authentic.  Real simple.  I honestly can’t remember if they included lettuce or cabbage, but they were fine.  I certainly would order again.

Sundance Grill

The mahi-mahi was a nice touch.  A firm fish, easy to prepare.  The cheese, tartar sauce and flour tortillas were a bit of a departure from tradition.

Grilled Mahi-Mahi Tacos

Grilled Cajun Mahi-Mahi, cabbage and Jack & Cheddar cheese wrapped in three flour tortillas. Served with tartar sauce, pico de gallo & Sedona rice

Here is a great recipe for fish tacos.  Make this at home.  It’s simple.  Ingredients are readily available.  Throw a fiesta. Invite your neighbors.  Invite me.  Make some toasts.  Play some Los Mocosos, Los Lobos and Juan Gabriel, and you will be certified craicadelic.

From the classic, May 2003 Bon Appetit’s, The Soul of Mexico

Ingredients

Sauce

• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup crema mexicana*

Batter and fish

• 1 cup all purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground pepper
• 1 cup dark beer, room temperature

• 13/4 pounds halibut, cut into 5×3/4-inch strips
• 1 lime, halved crosswise

• 12 white corn tortillas
• Vegetable oil (for deep-frying)

• 1 1/2 cups shredded red cabbage
• 2 large tomatoes, chopped
• Lime wedges
• Bottled hot pepper sauce

Preparation

For sauce:
Mix all ingredients in bowl; season with salt and pepper.

For batter and fish:
Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.

Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.

Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.

Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.

Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.

*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Mac and Craic

As any parent of young children can attest, macaroni and cheese is a “go-to” meal.  Cheap, fast, easy and bland.  Leftover friendly.  The only downside is that over time, macaroni and cheese becomes synonomous with mediocrity.  When it’s on a restaurant menu, I cringe.  “What the heck! There ain’t no way I am paying that much for macaroni and cheese!”

Enter the Green Well

The Green Well Gastro Pub

Mac and Cheese $15.99
corkscrew pasta•chicken•ham•bacon•peas•
caramelized onions•tomatoes•mushrooms•4 cheeses•
toasted bread crumbs

No question about it.  The best Mac and Cheese I have ever had.

One of the best meals I ever had.  Great texture, great tastes, and a very generous serving that was leftover worthy.

The Green Well is located at 942 Cherry St., Grand Rapids, MI.  A very cool neighborhood.   Near one of my favorite coffee roasters: Rowsters and just a chip shot from Marie Catribs.

Anyone looking for some tasty mac to go with an evening of craic, should check out The Green Well.

Tell them Craic on the Grand sent you (I guarantee a puzzled look)

Honest Fayre. Local Flair.

At the Green Well, an Essence Restaurant Group establishment, we serve honest fayre with local flair in a green, neighborhood setting that keeps customers coming back. Our innovative gastro pub is green beyond its name: Our building is LEED® certified inside and out which means it’s environmentally safe, ultra efficient and leaves behind the smallest possible carbon footprint.

Our creative, ever-changing menu features a global range of eclectic flavors prepared with ingredients from local farmers, and our beverage offering includes a wide array of local craft brews and wines, all to support our local economy.

Our greenness also spills over to our guests who benefit from affordable prices and outstanding service by a fun, welcoming staff.

An American Gasto Pub

“Gastro pub” is a British term for a public house that specializes in high-quality food. The term derives from gastronomy and was coined when the first gastro pub, “The Eagle,” was opened in London, England. Gastro pubs are well known in Europe for offering a relaxed atmosphere with an eclectic menu prepared to the highest possible standards.

And Your #1 Draught Pick…

In the tradition of Gastro pubs, The Green Well offers over 20 draught beers on tap and a vast selection of bottles, ranging from local craft, American craft and traditional European-style brews. The draught list changes regularly in order to give guests exposure to the world of quality craft beers.

Take A Flight

The three-tiered wine list offers a unique spin, featuring flight and tastings that must be experienced with a visit to The Green Well. A carefully selected wine menu will encourage guests to enjoy multiple wine flavors with food pairings. Classic cocktails are also available.