For me, there is no more iconic Miami recipe than fish tacos. But not just any recipe.
Imported from Mexico, where this dish has been consumed by Baja California People for hundreds of years, it takes in South Florida an environmental dimension. In addition to adding sour cream, a mixture of avocado, lettuce and tomato, a little grated cheese and hot pepper sauce to the flour tortilla, be sure to add some fresh fried fish.
The local touch is to choose fish from the Everglades, among the introduced fish species. The best choice ? the cichlids.
Black acara, spotted tilapia, oscar, jaguar guapote, blue tilapia, mayan cichlid, butterfly peacock, midas cichlid, you name it. All these species are non-native, introduced by men for food production or aquarium trade. They make nice tasty fillets and are easy to catch. Plus, it regulates their populations in the Everglades.
So, what are we having for lunch? Fish Tacos!