Fresh Catch, Avocado & Slaw: Fish Tacos in the D

By: Toni Cunningham | August 15, 2014

I’ve never met a person who doesn’t like tacos, and if I did, we wouldn’t be friends because I don’t associate with crazy people. Tacos are delicious, and a food staple that can be served very simply (with a pinch of cilantro and dash of lime juice) or dressed up (with cheese, lettuce, tomatoes and all the fixin’s).

Fish tacos are in a league of their own. Unlike beef or chicken tacos, there are so many different varieties out there, because there are a plethora of types of fish to work with. Let’s examine (and then devour) a few, shall we?

Cobia

Imperial, 22828 Woodward Ave., Ferndale, may or may not be where I consumed my lunch today. Swing by for a cobia taco, which are only served on Mondays. Why? Because a cobia taco is the best possible way to start a new week, that’s why. If, like me, you’d never heard of cobia before, it is a mild fish closely related to the swordfish. There’s your lesson for the day–take that, Bill Nye!

While you’re there, do yourself a favor and wash down said swordfish taco with a 9 Mile Sunrise: a cocktail with Valentine Liberator Gin, Bell’s Oberon, St. Germain and fresh squeezed juice.

Tilapia

The Black Pearl, 302 S. Main St., Ann Arbor, is a seafood restaurant and martini bar with a sophisticated menu. Not too sophisticated to serve tacos, though. They are pretty ritzy though, at $18. However, the tilapia tortilla crusted tacos are dusted with cumin and topped with spicy cabbage slaw, chipotle mayo, lime and pico de gallo.

The only thing that would make this place better? If you were dining with Captain Jack Sparrow.

Snapper

The Sardine Room, 340 S. Main St., Plymouth, is a tapas restaurant that serves a variety of small plates with big flavors. That includes the fish tacos, made with grilled snapper, thyme scented cabbage, corn salsa, jalapeno slaw and tequila lime crème.

This dish requires no chips and salsa or rice and beans.

Flounder

The Twisted Rooster, with locations in Belleville and Chesterfield, serves “American fare with a twist,” and that applies to the fish tacos on the restaurant’s menu. The fish tacos are made with pale ale battered flounder and topped with fresh pico, white cheddar cheese, sweet crispy noodle slaw and cilantro sour cream.

The tacos are served with crispy tortilla chips, and you can add a Twisted House Salad, Caesar salad, cup of soup or mac and cheese for a small charge. But those are totally weird sides to have with tacos, so try to refrain.

Mahi mahi

Isalita, 341 E. Liberty St., Ann Arbor, promises food and hospitality that is 100 percent Mexico, whatever that means. Regardless, the menu includes drool-worthy Baja Fish Tacos that consist of mahi mahi, chipotle remoulade, avocado and pickled red cabbage.

The tacos are served in flour tortillas and come three to an order. If you need a side, try the Traditional Guacamole or Goat Cheese and Bacon Guacamole (with tomato, onion, jalapeno and cilantro). Watermelon Gazpacho (topped with avocado, jalapeno and cream) also pairs well with your taco entrée on a hot day.

Catfish 

The Majestic Café, 4140 Woodward Ave., Detroit, is part of the Majestic Complex (that houses the Majestic Theatre), but there’s no need to wait for a concert to visit. Blackened Catfish Tacos are an “opening act” (also known as appetizer) listed on both the lunch and dinner menu. They are served on corn tortillas with shredded romaine lettuce, roasted pepper-tomato salsa and chili-lime sour cream.

There’s no reason you can’t order this starter for an entrée, because breaking the rules is what life is all about.

Fish tacos are a great summer food because they’re fresh, light and they taste all the better when they’re enjoyed outdoors. Savor the summer with some fish tacos in the D this weekend!