There’s no doubt that fish tacos are a crowd pleaser. This light yet filling Mexican street food is perfect for the warmer months. The symphony of textures and flavors screams summer. From the bright tang and crunch of the pickled vegetables to the briney sea flavor of fish, each component comes together in a culinary crescendo after just one bite. Fortunately for us, Rhode Island eateries have put their unique spin on the dish, substituting other scrumptious proteins and combinations for the typical deep-fried cod. Here are just a few different takes on fish tacos from around the state.
This little Wakefield restaurant puts a Carribean twist on the fish creation that lives up to their name. The Caribbean Fish Taco brings the heat using fresh cod that is covered in jerk seasoning, topped with the standard lettuce, tomato, cheese, and finished with a sprinkle of cilantro. Wakefield
French/Japanese/Mexican/Americanseafood bistro? Who cares about the dish’s origin! The fusion of all of these cuisines comes together in one Tuna Tartare Taco at the famous Rhode Island seafood spot. Sushi-grade diced tuna is served in a taco shell with avocado, tomato salsa, cilantro, chipotle cream, jicama slaw, and ancho chili dust. Wakefield
Many go to Tortilla Flats for their popular pitchers of maragaritas, but the Tex Mex eatery on the corner of Hope and Olney Streets on Providence’s East Side is serving up marinated catfish tacos. Dive straight in to this dish, and taste the feline-looking fish sauteed with red onion, white wine, and garlic, topped with lettuce, tomato, and chipotle ranch sauce. Providence
Swordfish is an elegant, meaty seafood normally used to class up a wedding menu or a restaurant repertoire. Yet, Providence Oyster Bar has made this fish a bit more humble, blackening their catch in their Blackened Swordfish Tacos and serving it with shredded cabbage, chipotle aioli, avocado, and cucumber-lime salsa. Providence
Coconut shrimp is a cruise ship menu classic, usually served with a sweet chili sauce for dipping. However, Chomp takes this tired appetizer and gives it a little oomph. The restaurant’s Thai Coconut Shrimp Tacos are an Asian/Mexican collaboration, with cilantro, bok choy, pickled chilies, and a red thai curry aioli. Warren
Oysters are a New England summer staple, and Amigos incorporates the regional shellfish into their tacos with some traditional Mexican spices. The Ancho Chile Spiced Fried Oyster Tacos are packed into a blue corn tortilla and topped with julienned papaya and cucumber. Westerly