2 hours ago
Tuesday, September 3, 2013
Fish tacos are the best.
You start with a good firm white fish, preferably grilled. A nice salsa fresca, perhaps with avocado.
Pickled onions? Why not?
And "crema". A nice creamy white sauce maybe with some lime juice and garlic.
I can never find soft corn tortilla shells without driving to the Hispanic market in Morristown, so flour tortillas will have to do.
You can marinate any white fish, snapper, cod, halibut, but here I used a nice piece of swordfish marinated in some lime juice w/ kosher salt and pepper and ancho chili pepper.
For 6 Fish Tacos:
1 lb. piece of white fish, seasoned with kosher salt & pepper (cumin or ancho chili powder optional)
6 soft corn tortillas
For the Salsa Fresca:
handful of cherry tomatoes, halved
juice of half a lime
1 avocado, diced
big handful of chopped cilantro
Mix all salsa ingredients in bowl and set aside.
For the Crema:
a dollop of creme fraiche
1 clove garlic minced
juice of the other half of lime
Stir together crema ingredients with a fork and keep in fridge until ready to use.
For the Quick Pickled Onions:
1 large red onion, thinly sliced
1/2 cup of cider vinegar
1 heaping tbsp sugar
6 whole cloves
No boiling needed here. Whisk the sugar and vinegar in measuring cup, until sugar is dissolved.
Pour over sliced onion in a jar and add in cloves.
Cover and let sit on the counter at least 1 hour and up to a week before using.
To assemble the tacos:
Light a grill on medium and place the fish on an oiled grate for 3 minutes on each side, depending on the thickness.
Remove to a platter, and cut into small pieces.
While the fish is grilling, fold the tortillas in half and lay them on a grill pan, so they don't burn. Grill just to warm and lightly cook for 2 minutes.
Spread out all the taco "stuff" and fill warm tortillas with fish, crema, salsa fresca and pickled onions.
Serve immediately and enjoy.