Fish Tacos

Cookbook

Fish Tacos

Makes 4 to 6 servings

Spring

Fish tacos have been popular in California for decades, but they are now catching on across the country as fresh fish becomes more readily available and people are more health conscious. These tacos are easy to prepare and absolutely delicious.

For the fish:
1/2 cup olive oil
3/4 cup fresh lime juice
1/4 teaspoon chili powder
1 tablespoon finely chopped garlic
3 to 4 (1/2-pound) talapia, red snapper, or orange roughy fillets

For the Salsa Fresca:
3 ripe tomatoes, seeded and chopped
1/2 cup diced red onion
1 serrano chile, seeded and diced
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
Salt and freshly ground pepper to taste

Other ingredients:
2 chipotle chiles in adobo sauce, finely chopped
1/2 cup heavy cream or crème fraîche
1 tablespoon lime juice
Salt and freshly ground pepper to taste
12 (6-inch) corn tortillas
2 cups shredded cabbage

In a non-reactive bowl, mix together the olive oil, 3/4 cup lime juice, chili powder, and garlic. Add the fish and allow to marinate for at least 30 minutes but not more than 2 hours.

In a medium bowl, combine all salsa ingredients. Set aside for at least 30 minutes to allow flavors to blend.

Strain the chipotle into a small bowl to remove the seeds. Discard the seeds; stir the cream or crème fraîche and the 1 tablespoon of lime juice into the bowl with the chipotle. Set aside.

Preheat a barbecue grill. Drain the fish from the marinade, sprinkle with salt and pepper, and cook on the hot grill until cooked through, about 2 minutes per side. Cut into strips and transfer to a warm plate.

Wrap the tortillas in a clean, wet dish towel. Put the wrapped tortillas in a microwave oven and heat on high until hot and soft, 1 to 2 minutes.

To serve, put the warm fish, corn tortillas, salsa fresca, chipotle cream, and cabbage in separate dishes in the center of the table. Have each person make their own tacos, adding the ingredients of their choice.

Buy the Book!

from:
Seasonal Southwest Cooking
Contemporary Recipes and Menus for Every Occasion
by Barbara Pool Fenzl
Northland Publishing
$35.00; Hardcover
ISBN: 0-87358-882-7
Recipe reprinted by permission.