East Coast Fish Tacos
Fish tacos are not an east coast thing. They are very Baja, California, west coast, Tex-Mex fare and I rarely see them on a menu in NYC, and you can forget about NJ.
I don't get it, because it's a just a tortilla with some nice fried or grilled fish, a little salsa and crema on top and choose your garnishes.
I think east coasters need to step it up and make fish tacos a part of our repertoire! They were easy and delicious.
You can use swordfish, mahi mahi, grouper or tilapia, or any white fish.
I made a delicious salsa fresca w/ avocado and served them with cabbage in big flour tortillas. These were a big hit.
Fish Tacos: makes 4 tacos
4 flour or soft corn tortillas
1 lb. of white fish (mahi mahi, tilapia or swordfish)
1 tbsp ancho chili powder
1 garlic clove minced
handful of chopped cilantro leaves
juice and zest of 1 lime
2 tbsp olive oil
kosher salt & pepper
Marinate the fish for 2 hours in the above ingredients in the fridge.
Salsa Fresca: (adapted from Tyler Florence)
4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
handful cilantro leaves, chopped
2 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
cubed avocado (optional)
Mix everything together and keep in the refrigerator until ready to use. This makes a yummy salsa and a lot of it. You can eat it with chips tomorrow!
mayo or sour cream
thinly sliced red onion
Ok, now that we have all of our ingredients ready (mise en place), let's get started.
In a grill pan, heat some olive oil and grill the marinated fish for 4 minutes on each side. Set aside and flake the fish into the center of warmed flour tortillas.
I warmed my tortillas in the microwave wrapped in paper towels for 40 seconds.
(At least my microwave was used for something).
Next add the salsa fresca, the cole slaw or cabbage mixed with some mayo.
Fill as much or as little as you like in the tortillas and roll up.
California eat your heart out.