Fish Taco
BAja-Style Fish Tacos

I've been trying to recreate a delicious fish taco I had about 10 years ago, and I think I've finally got it.  I like the tang of the vinegar.  It really brings out the flavor of the fish.

 

1 1/2 lb. firm white fish such as mahi, snapper or king klip

Marinade:

1/4 cup Unflavored or Persian Lime Olive Oil

1/4 cup lime juice

1/4 cup Champagne Vinegar

1 1/2 teaspoon ground cumin

1 teaspoon ground coriander

1/2-1 teaspoon cayenne

1/2 teaspoon black pepper

1 tablespoon sriracha or other hot sauce (optional)

Cabbage slaw:

5 cups finely sliced cabbage

1 carrot, shredded

3 tablespoons onion, chopped

2 tablespoons mayonnaise or unflavored yogurt

2 tablespoons Champagne Vinegar

2 teaspoons sugar

About 1 teaspoon kosher salt

8 Flour or corn tortillas (some people double the corn tortillas if they're thin)

Thinly sliced tomatoes

Chopped avocado

Sour cream, crema* or our Spicy Chipotle Squeeze

Trim and debone the fish, pat dry with a paper towel.  Combine all ingredients for the marinade in a container that will fit the fish in one layer.  Add the fish, turn over, and marinate for 20 minutes in the refrigerator.  

Combine the ingredients for the cabbage slaw, cover and chill.

Remove the fish from the marinade and pat dry with a paper towel.  Salt the fish.  Grill the fish on a well-oiled grill or grill pan, about 3-4 minutes per side, depending on the thickness of the fish.  To check for doneness, put a piece of the fish on a plate and flake with a fork.  If it flakes easily, it's done;  if it doesn't, grill a couple more minutes.  Alternately, fish can also be pan fried in olive oil.  

To make the tacos, place some of the cabbage slaw on the tortilla, top with fish, tomatoes, avocado and sour cream.  Serve.

* I like to mix about 1/2 cup sour cream, 2 teaspoons sriracha, and a little water to make a spicy drizzle in place of plain sour cream.