Fish Tacos are a favorite in our home. We have several variations that will eventually be added to the blog. This recipe comes from the September 2010 issue of Sunset Magazine. The good news is that these fish tacos are relatively quick to make, including the slaw and sauce. Susy was very skeptical about any sauce that called for sweet pickle relish but was pleasantly surprised by how good it was!
Notes: Cod is one of the best choices not only in the texture and flavor but by coming from deep water they are less impacted by pollutants. Look for Marine Stewardship Council certified fish to be confident it is safe. Also, please be very picky about your corn tortillas. If you can find them freshly made at your market, a local cantina or latino market, you will not be disappointed in the result!
Fish (See below for Slaw and Tartar Sauce recipes)
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 pounds boned, skinned Pacific cod
1 tablespoon olive oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
1 avocado, sliced for garnish
(Optional crumbed Queso Fresco cheese)
Preparation for the Fish:
Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.
Cabbage & Cilantro Slaw
3 tablespoons fresh lime juice (about 1 lime)
2 tablespoons vegetable oil
1/4 teaspoon red chile flakes
1/2 teaspoon kosher salt
1 medium head very finely shredded cabbage
1/3 cup chopped fresh cilantro
Preparation for Slaw
Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl. Just before serving, toss with cabbage and cilantro.
Chipolte Tartar Sauce
2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
8 ounces (1 cup) plain low-fat Greek yogurt (Fage 2% is best)
1/4 cup sweet pickle relish (Whole Foods 365 Organic)
1/4 cup chopped onion
Preparation for Tartar Sauce
Purée all ingredients in a blender. Chill until used.
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