Fish Tacos / by Brad Schmidt

August brings on the heat of the summer and we all want to stay out of the heat of the kitchen.  A fun family dinner we enjoy is grilled fish tacos.  This is a recipe modified from one we found in Bon Appetit years ago… you can use whatever fish you like… we like halibut or the mahi-mahi.  Make the salsa and cream ahead of time and just grill the fish when ready to dine al fresco!  

 

GRILLED FISH TACOS                    Serves 4

 

 

INGREDIENTS:

PICO DE GALLO

5 plum tomatoes, seeded, chopped

1/2 small yellow onion, finely chopped

4 green onions, white and light-green parts only, thinly sliced

1/2 cup chopped fresh cilantro

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh oregano

1 jalapeño, stemmed, seeded, minced fine

Kosher salt and freshly ground black pepper

 

CREMA

1/4 cup heavy cream

2 tablespoons sour cream

Kosher salt and freshly ground black pepper

tobasco to taste


TACOS

1 tablespoon paprika

1 tsp each: garlic powder, onion powder, dried oregano, dried thyme, kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 1-pound mahi-mahi fillet

Vegetable oil (for brushing grill)

8 6" corn tortillas, warmed

1 cup finely shredded cabbage (we like to mix red and green) 

1 lime, cut into wedges

cotija cheese for garnish 


INSTRUCTIONS:

PICO DE GALLO

Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper. Set aside.

CREMA

Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.  Set aside. 

TACOS

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.

Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos and garnish with crumbled cottage cheese.