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Grilled Fish Tacos

October 3, 2011

Fish tacos became a staple in our house this Summer for a quick and tasty dinner. Thanks to the great toppings that are as delicious as they are colorful, I never tire of them. Yet another reason to keep your grill handy and ready to fire up as the weather cools. I experimented with different types of fish and found that most any firm white or light fish work great. Trout was my favorite and are super easy to grill if you can get them whole, cleaned and de-boned but with the skin kept on.  Swordfish and halibut also work well. Throw together the slaw and chop some fresh avocados and tomatoes and keep the citrusy sauce handy in a glass jar so it doesn’t have to be made every time. I found buying a small amount of shredded red cabbage and carrots off the salad bar at my local market was the best way to get only the amount I needed rather than having to cut into a whole cabbage. Little tricks that made dinner go together quickly and a lot more simply than some of the more traditional Baja fish tacos with batter fried fish, better for you too. Tinker with the ingredients to find what tastes best to you.. less sugar? no cumin in the sauce? add a little smokey chipolte in adobo sauce to mix it up a bit. Hang loose and keep it easy like the surfers in Southern California who made  “taco de pescado” aka fish tacos famous.

Fish Tacos

Ingredients:

serves 4 – two tacos per person

  • 8 corn tortillas
  • 3-4 rainbow trout whole with head, tail and bones removed, skin on
  • canola oil for grilling
  • salt and pepper

Avocado/Tomato Salad

Combine all in a bowl, season with salt and pepper to taste

  • 2 avocados – chopped
  • 2 plum tomatoes – chopped
  • 1/2  jalapeno pepper, seeds removed and minced
  • 2 Tbsp chopped fresh cilantro
  • 1 tbsp chopped red onion
  • 1 tsp honey
  • pinch each salt and pepper

Red Cabbage Slaw

Combine all in a bowl, season with salt and pepper to taste

  • 1 cup shredded red cabbage
  • 1/4 cup shredded carrots
  • 1/4 cup rice wine vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp sugar
  • pinch each salt and pepper

Citrus Sauce

Combine all in a blender and pulse several times. Extra can be stored for a week in the fridge.

  • 2 Tbsp olive oil
  • 1/2 cup orange juice
  • 2 Tbsp lime juice
  • 1 Tbsp honey or sugar
  • 1/4 cup chopped cilantro
  • pinch sea salt
  • pinch ground cumin 

Method:

Lay fish on paper towels to dry. Oil on both sides and lightly salt and pepper to keep from sticking to grill. Make citrus sauce, avocado/tomato salad and red cabbage slaw, set aside. Heat corn tortillas over a hot skillet or on grill by placing a piece of oiled aluminum foil – oil side up and place tortillas on top, turn when warmed. Wrap in foil to keep warm until fish is done. Grill fish, skin side down, on well oiled hot grill. Turn one once. Place 2 tortillas on each plate. Top with fish filet, cabbage slaw, avocado/tomatoes and citrus sauce. Serve and eat at once. Goes great with an ice cold beer, glass of sangria or a margarita on the rocks.

 

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5 Comments leave one →
  1. lizbarrett permalink
    October 4, 2011 8:20 am

    Oooh, I want these right now!!! Nice one, Ame!

  2. October 4, 2011 9:50 am

    These are RIGHT up your alley and that yummy fennel slaw you make would ROCK on them..

  3. October 4, 2011 10:10 am

    Amy, you rock!
    I friggin’ love fish tacos and you just made me aware of how easy I could make them for myself, or my extended family, who would go crazy for these.

    Thank you, thank you, thank you! You’re an inspiration.

  4. October 20, 2011 8:31 am

    These look so good, I am going to print this and give it to my husband to make. He’s a good cook. You sure take great photos.

  5. Wendy permalink
    November 8, 2011 8:02 am

    Oh, Amy! These sound AMAZING!!! Ad loves fish tacos – I am going to try this recipe out this week. YUM! Love you!

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