GRILLED FISH TACOS

 

Grilled fish tacos, perfect for a Cinco de Mayo celebration or any other spring day...

 

The Recipe

 

The Wine

 

The Playlist

  •  

2 cups chopped white onion, divided

3/4 cup chopped fresh cilantro, divided

1/4 cup olive oil

5 tablespoons fresh lime juice, divided

3 tablespoons fresh orange juice

2 garlic cloves, minced

1 teaspoon dried oregano (preferably Mexican)

1 pound tilapia, striped bass, or sturgeon fillets

Coarse kosher salt

1 cup mayonnaise

1 tablespoon milk

Corn tortillas

2 avocados, peeled, pitted, sliced

1/2 small head of cabbage, cored, thinly sliced

*Salsa Verde (see below)

Lime wedges

     

 

 

 pacifico

Pacifico - MazatlOan, Mexio 

Or make your own!

MR.BEER® Home Brewing Kits. American's #1 Home Brewing System. Makes a great gift!

 

 

 

Sublime - Garden Grove

 Sublime - Sublime - Garden Grove

Stir it Up - Bob Marley

 Bob Marley - Legend (Remastered) [Bonus Tracks] - Stir It Up

Jack Johnson - Flake

 Jack Johnson - Brushfire Fairytales - Flake

Are You In? - Incubus

 Incubus - Morning View - Are You In?

Wasting Time - ALO

 ALO (Animal Liberation Orchestra) - Fly Between Falls - Wasting Time

The Sun Is Out - Apples In Stereo

 The Apples In Stereo - New Magnetic Wonder - Sun Is Out

Electric Feel - MGMT

 MGMT - Oracular Spectacular - Electric Feel

Wouldn't It Be Nice - Beach Boys

 The Beach Boys - Pet Sounds - Wouldn't It Be Nice

The Great Salt Lake - Band of Horses

 Band of Horses - Everything All the Time - The Great Salt Lake

No Rain - Blind Melon

 Blind Melon - Blind Melon - No Rain

Wrong Way - Sublime

 Sublime - Sublime - Wrong Way

King Without a Crown - Matisyahu

 Matisyahu - Live At Stubb's - King Without a Crown

Turn Your Lights Down Low - Bob Marley

 Bob Marley - Exodus - Turn Your Lights Down Low

Preparation

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

 
*salsa verde, ingredients


  • 3 unpeeled garlic cloves
  • 1 pound fresh tomatillos, husked, rinsed
  • 1 small onion, quartered through root end
  • 3 to 6 serrano chiles or 2 to 4 jalapeño chiles
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon (or more) sugar
  • Coarse kosher salt
  • 2 tablespoons olive oil
  • 1 cup low-salt chicken broth
  • 2 tablespoons (or more) fresh lime juice

preparation of the sauce

 

Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.

Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill.






Recipe adapted from Bon Appétit | May 2008