NEW YORK This neighborhood eats is a place that's all about the surfer vibe, Rockaway Taco opened last summer just a couple of blocks from the beach.
It was a candy store back in the 30's and owner Andrew Day Field hasn't changed its look much, it's still pretty much a shack with an outdoor patio of sorts.
And the menu has lots of yummy bites--perfect beach food. There's spicy cucumbers, Mexican corn, homemade ices, and of course tacos. The fish tacos use tilapia and a batter made with Mexican oregano.
"It's just sort of a fluffy texture on the fish," said Andrew.
The fish is deep fried for 2 minutes and the tortilla gets toasted. Toppings include a spicy mayo, cabbage, guacamole .and garnishes.
Andrew picked up his cooking skills in Mexico where he likes to head in the off season, especially since working in the kitchen means more work but it also means business is good.
And what is happening now is that this stretch of Rockaway is becoming a draw, also good for business.
"It's being discovered, so I'm here," said Andrew.
Rockaway fish tacos
Ingredients:
1 tilapia filet (cut in two or three medium size strips)
guacamole
1 bunch cilantro
1 radish, sliced
spicy mayo* (see recipe below)
fish batter* (see recipe below)
3 tortillas
1 tsp cooking oil
1 cup shredded cabbage
lime wedges for garnish
3 tortillas
Directions:
Dip filets in the batter and let excess drip off. Place filets in deep fryer, for two minutes. Meanwhile over medium heat, warm tortillas with cooking oil in a pan, flipping over several times. (two minutes)
Once fish is cooked and tortilla is warmed, place one strip in a tortilla, top with some spicy mayo, cabbage, guacamole, cilantro, sliced radishes and lime wedge.
Batter recipe: (you'll have enough batter to make about a dozen tacos)
1 cup all purpose flour
11/2 tb. baking powder
1 tsp. dried Mexican oregano
salt and pepper to taste
Mix together with about 11/2 cups of water to get a consistency that is still quite thick.
Spicy mayonnaise recipe (you'll have enough mayo to make a dozen tacos)
1 cup of mayonnaise
juice of 2 or 3 limes (depending on their juice content)
1 tsp. cayenne pepper
1 tsp. Mexican oregano
salt and pepper to taste.
Whisk all ingredients together until you have a nice whipped consistency.
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