Grilled Fish Tacos

The first time I ever heard of Fish Tacos was about 8 years ago when I first moved to Southern California.  I wrinkled my nose and said "Ewww! That just sounds disgusting!".  It took me a few years before I was brave enough (with the help of more than a few cervezas) to give them a try in Costa Rica on our honeymoon.  We found a local taco shop called Bubba's in the little surfer town of Jaco Beach.  I think they were made with Mahi Mahi and I was hooked! 

I decided to revisit our fish taco experience and thought it would be a perfect lighter meal for these hot summer months.  So, I headed to my trusted FoodNetwork.com in search of a good recipe.  Sure enough, Bobby Flay came through with another keeper!  His recipe is not only for some really great fish tacos, but also a made-from-scratch salsa on the side.  You can make the salsa ahead of time to let the flavors really develop. 


Ingredients:

Tacos

1 pound white flaky fish, such as mahi mahi or tilapia
1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves

8 flour or corn tortillas (I prefer corn for this recipe)

Garnish

Shredded white cabbage

Hot sauce

Mexican Crema or sour cream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Pureed Tomato Salsa, recipe below

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Note: Prepare the grill by first heating it.  This will make it much easier to clean using a wire grill brush.  After you brush it down, wipe the grates with a vegetable oil-soaked paper towel.  This helps to keep whatever you are grilling from sticking.  Don't expect it to be completely "non-stick", but it does help!

Remove the fish from the marinade place onto a hot grill, flesh side down. 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 any or all of the garnishes.

Pureed Tomato Salsa:

2 tablespoon peanut oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 serrano chile, sliced

1 jalapeno, sliced

1 tablespoon chipotle hot sauce

1 tablespoon Mexican oregano (I used 1/2 tsp. regular dried oregano instead)

1/4 cup chopped fresh cilantro leaves

1 lime, juiced

Salt and pepper to taste

Directions

Heat oil in medium saucepan, add onions and garlic and cook until soft.

Add tomatoes, serrano chile and jalapeno pepper and cook until tomatoes are soft, about 15 to 20 minutes.

Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes.

Note: I just ladled the hot mixture into my blender and pulsed it to a smooth consistency.  If you like your salsa more chunky, just pulse fewer times.  Be careful, because it will be hot!

Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

Recipe from Bobby Flay


Fish Taco recipe can also be seen at:

Whatcha Got Weekend
Savory Sunday
Simply Delish Saturday
Melt in Your Mouth Monday
Mangia Mondays
Make a Food "e" Friend Monday
Made from Scratch Tuesday
Tempt my Tummy Tuesday
Tasty Tuesdays
Tuesdays at the Table
Whats Cooking Wednesday
Cast Party Wednesday
It's a Keeper Thursday
Full Plate Thursday