I have managed to conjure up quite a few alternate version of the now ubiquitous fish taco. Everything from grilling to frying, with slaw or with salsa or chutney, blah blah blah. But for this post I wanted simplicity. The goal was to refine all the varied methods and components down to an easy to prepare, big bang for the buck, fish taco. You be the judge. Oh something to comment on, No Cheese! Don't get me wrong. I love cheese, hence the name of the site. But come on man. Fish and cheese are not meant to be on the same plate. There are exceptions, anchovies on pizza comes to mind. But do not put cheese on your fish tacos, please. There I said please. Read more about the fish and cheese debate.
Oh and one last thing to note, I use about 1/4 cup of the reserved liquid from my Chipotle Salsa recipe in place of the lime for the fish marinade. Not necessary.
for the fish
- 3 fillets of halibut or any firm flakey white fish, cut into 1/2 inch cubes
- juice of 1 limes
- 2 tablespoons canola oil
- 1 teaspoon chipotle chili pepper powder (or any chili powder)
- 1 teaspoon smoked ground cumin
- 1 sprig fresh oregano (or 1 teaspoons dried Mexican oregano)
- 3 or 4 stems fresh cilantro
- 3 or 4 cloves garlic, peeled and slightly cracked
- 1 teaspoon salt
for the slaw
- 2 or 3 cups angel hair cut slaw (or green cabbage shredded)
- 2 tablespoons Mexican creama (or sour cream)
- juice of 1 lime
- 2 tablespoons fresh cilantro leaves
- 1/2 teaspoon chili powder
- salt to taste
for the tacos
- warmed tortillas
- fresh cilantro
- lime wedges
- Tapatio® Hot Sauce
1. Make the slaw first by combining all ingredients into a bowl except he salt and incorporate. Add a little salt and taste and continue until perfect. Place into the fridge to chill.
2. Place the fish and all other marinade ingredients into a freezer bag or other non-reactive container, mix and place the fridge for about 30 minutes.
3. Heat about 2 tablespoons of canola oil in a medium high skillet. Remove the fish from the marinade, discarding the other solids. Toss the fish into the skillet and gently saute for about
4 to 5 minuted or until the fish is cooked. The more you move it around the more it will break down so be gentle.
4. Build the tacos by adding fish to a warmed tortilla then some of the salw followed by a few leaves of cilantro, a squeeze of lime and a couple of dashes Tapatio® Hot Sauce. Yum!