The way to make these tacos fabulous is to use the freshest fish available. We used Wahoo while in the Bahamas recently, but any thick, white fish will do such as Grouper or Mahi-Mahi. The beauty of these tacos is that all three parts of the recipe use a lot of the same ingredients which cuts down on your shopping list and almost everything can be made in advance of your simple celebration. The fish can be grilled before your guests arrive and kept warm in a warming tray or low oven. Assemble just before eating……
Fantastic Fish Tacos
Servings 8
Ingredients
Fish
- 2 1/2 to 3 pounds fresh fish
- 4 Tbsp fresh lime juice
- 1/2 cup + 2 Tbsp vegetable oil
- 2 Tbsp chili powder spicy if you prefer
- 1 tsp chipolte chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 garlic cloves minced
- Salt & fresh ground pepper
- 16 flour or corn tortillas or a combination - 6 inch
Pico de Gallo - Combine the following:
- 1 cup tomatoes diced
- 1 1/2 Tbsp red onion minced
- 2 Tbsp cilantro minced
- 1 Tbsp jalapeno minced
- 1/2 tsp red wine or sherry vinegar
Slaw - Combine the following:
- 2 cups cabbage shredded
- 1 Tbsp lime juice
- 2 tsp sugar or honey
- 3 Tbsp red onion minced
- 2 tsp jalapeno minced
- 2 tsp cilantro minced
Cream Lime Sauce - Combine the following:
- 1/2 cup sour cream
- 1 Tbsp lime juice
- zest from lime
Instructions
Fish and Assembly
- Combine all marinade ingredients and place on fish. Let sit in refrigerator for about and hour. Take out about 1/2 hour before grilling.
- Heat up grill and grill fish for a total of about 4 minutes, turning once.
- Let fish sit for a few minutes. Cut into 16 - 24 pieces.
- Grill tortillas quickly until grill marks appear.
- Put 2 tortillas on each plate. To assemble taco - place fish, slaw, Pico de Gallo and cream lime sauce on tortillas.
- Serve with multi-colored tortillas chips that have been warmed in the oven for about 15 minutes at 200 degrees.
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This hearty appetizer is wonderful for a party. The tortilla can be made the day ahead of your simple celebration!
Spicy Spanish Tortilla
Servings 12
Ingredients
- Half bunch scallions/green onions
- 1 Tbsp extra virgin olive oil
- 3/4 cup red onion chopped
- 2 cloves garlic finely chopped
- 3/4 tsp salt
- 1/4 tsp fresh ground pepper
- 4 ounces Spanish chorizo or hot Italian sausage cut into 1/4 inch dice
- 3/4 pound potatoes peeled and cut into 1/4 dice
- 1 tsp canned chipotle chilies diced
- 5 large eggs
- 1/2 cup sour cream
- 1 cup Manchego cheese coarsely grated
Instructions
- Preheat oven to 400° with oven rack in the middle position.
- Spray cooking spray onto a 8x8 inch baking pan.
- Finely chop white and green parts of scallions and reserve separately.
- Heat oil in a large skillet over a moderately high heat. Cook onions, garlic, white parts of scallions, 1/2 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally (about 5 minutes).
- Add sausage, stirring occasionally, until just brown, about 4 minutes.
- Reduce heat to moderate, stir in potatoes and cover skillet. Cook until potatoes are tender, stirring occasionally, about 10 minutes. Place in a bowl and cool slightly.
- In a bowl, whisk together chilies, eggs, sour cream, cheese, scallion greens, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then pour into baking pan.
- Sprinkle potato mixture over eggs. Bake until tortilla is set, about 20 minutes.
- Cool in pan on rack to room temperature. Trim outer edges and cut the tortilla in small squares and put on serving platter over a bed of lettuce. Refrigerate until ready to use. Serve at room temperature.
Notes
If preparing the day before, keep the tortilla in the refrigerator uncut in the baking pan. Take out and let come to room temperature before serving.
You could also serve this as an entrée with larger slices served along a simple salad.