Fish Tacos

Fish + Tacos.  Two words that I have always thought had no business being together.

I have heard of fish tacos for years and only had the reaction of BLEH!

We are in Florida now and eating seafood four or five times a week so I am exploring more recipes.  Today, we needed to use Grouper for the third day in a row…using up the rest of a large filet.  I decided to try fish tacos.

Picture from Coastalliving.com

I used a recipe by Bobby Flay.  He should know tacos.  He did.  Not only do fish and tacos go together but cabbage is one of the ingredients!!! Who would have thought????

Fish Tacos by Bobby Flay

Ingredients

Tacos:

Garnish:

  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa, recipe follows (I used store bought salsa)

Directions

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. 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:

(I used store bought salsa that I needed to use up)

  • 2 tablespoon peanut o
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 large ripe tomatoes, chopped
  • serrano chile
  • 1 jalapeno, sliced
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blenderuntil smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

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About Retired woman

retired, dealing with parents recent deaths, wondering what lies ahead with the health of my spouse, overall enjoying each day, love cooking, gardening, travel, Grandsons, family, small town life
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One Response to Fish Tacos

  1. I learned to love fish tacos in California….great.

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