I think I must be feeling that summer is almost over as I have been craving fresh and fruity things. Mike has worked a full week since he has Monday off from the Weekly, and I had a half day today due to the holiday, so I thought I would make him something special for din tonight. What says California summer more than fish tacos??? I have never made these on my own before. I mean, why would I when I can get delicious ones on the cheap all over my hood? But they actually turned out just as I had hoped! Here is what you need:
Grilled Fish Tacos:
- 1 pound white flaky fish (i used snapper, but would use halibut, cod, or talapia next time)
- 1/4 cup canola oil
- 1 lime, zest and juice
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 corn tortillas
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. I lined the grill with foil as I was afraid the fish would stick. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with slaw, pineapple salsa, and a bit of Tapatio.
Cabbage Slaw:
- about 2 cups shredded red cabbage
- 3/4 cups sour cream
- juice of 2 limes
- dash of champagne vinegar
- tsp. sugar
- thinly sliced red onion
- 1 jalapeno finely chopped
- chopped cilantro leaves
- salt and pepper to taste
Make dressing first by mixing sour cream, lime juice, vinegar, sugar, salt and pepper together. Add cabbage, onion, jalapeno, and cilantro. This is also good if you leave out the sour cream for those of you who do not eat dairy or who like things more simple. Just add more citrus and a bit of olive oil.
Mix together and adjust seasoning. Let sit so the cabbage breaks down for at least an hour.
Pineapple Avocado Salsa:
- 2 cups fresh chopped pineapple
- 1/4 cup chopped red pepper
- 1 avocado diced
- 1 jalapeno, chopped
- 1/4 cup chopped red onion
- handful chopped cilantro
- juice of 1 lime
- dash of vinegar
- salt and pepper to taste
Add pineapple, red pepper, avocado, jalapeno, onion, cilantro, lime juice, vinegar, salt and pepper to a bowl. Toss together until coated and adjust seasoning to taste. Cover and refrigerate to let flavors marinate for at least an hour. Use as a taco topping or eat with tortilla chips.
