Saiko
is One Chatty Farker
The Maui tan is starting to fade, so I decided to make my "Hawaii meets Mexico" grilled fish tacos to remind me of the islands. I love me some fish tacos, so thought I would share my recipe. It takes a bit of prep to put it all together, but well worth the effort.
You can use either 1/2 lb. of shredded red and green cabbage for the slaw, or just use half a bag of pre-made slaw mix. I prefer the fresh cabbage since it's crunchier, but I'm a little pressed for time today (football!) so I'm going with the slaw mix. You can use any firm mild fish such as Mahi or Grouper, but I usually use Tilapia since it's dirt cheap, mild, and there is plenty of other flavor so you don't really need expensive fish.
Ingredients for 8 tacos:
1 lb. any firm, mild fish (I usually use Tilapia).
8 corn tortillas, heated individually as needed
1/4 to 1/2 cup chopped fresh cilantro
Fish Marinade:
1/2 cup pineapple juice
1/2 cup fresh squeezed lime juice
2 tsp kosher salt
1 tsp dried oregano
4 cloves minced garlic
1 tsp fresh ground pepper
Wisk together the ingredients in a large, shallow container and set aside.
Chipotle Cream Sauce:
1/3 cup sour cream
3 TBSP mayo
2 TBSP fresh squeezed lime juice
2 tsp minced chipotle chilis (canned, with seeds removed)
2 cloves minced garlic
1/2 tsp chili powder
Wisk together the ingredients in a small bowl and set aside.
Chipotle Coleslaw:
2 tsp minced chipotle chilis (canned, with seeds removed)
1/3 cup mayo
2 TBSP honey
1 TBSP lime juice
1/2 pound shredded red and green cabbage (or 1/2 pound slaw mix)
1/4 cup chopped green onions.
Wisk together everything except the cabbage and green onions and set aside. Just before serving, mix in the cabbage and green onions.
Before prepping, pour yourself a drink. Today I'm drinking Rogue Yellow Snow IPA.
Since the marinade, chipotle sauce and slaw sauce share a lot of the same ingredients, it's quicker to make all three at the same time instead of one after the other. Fish marinade on the left, chipotle cream sauce in the middle, and slaw sauce on the right.
You don't want to marinade the fish very long due to all the acid, it will turn your fish mushy. I usually only marinade for about 30 minutes, when I first light the charcoal chimney.
Grill the fish until done. I ALWAYS go by temp with fish, 140 degrees as measured by my thermapen. Nothing worse than overcooked fish. Don't worry about making it pretty since you are going to be chopping the fish.
While the fish is cooking, heat a ceramic bowl in the oven at it's lowest setting (mine is 170 degrees). This bowl will keep the fish warm.
Chop the fish when it is done.
Put the fish in the warm bowl and cover with foil while you heat the tortillas, and keep the fish covered while you are eating.
To build a taco, place a warm tortilla on a plate. Smear some chipotle cream sauce on the tortilla, then add some fish and cilantro. Top with the chipotle slaw.
Yummy! Enjoy!
You can use either 1/2 lb. of shredded red and green cabbage for the slaw, or just use half a bag of pre-made slaw mix. I prefer the fresh cabbage since it's crunchier, but I'm a little pressed for time today (football!) so I'm going with the slaw mix. You can use any firm mild fish such as Mahi or Grouper, but I usually use Tilapia since it's dirt cheap, mild, and there is plenty of other flavor so you don't really need expensive fish.
Ingredients for 8 tacos:
1 lb. any firm, mild fish (I usually use Tilapia).
8 corn tortillas, heated individually as needed
1/4 to 1/2 cup chopped fresh cilantro
Fish Marinade:
1/2 cup pineapple juice
1/2 cup fresh squeezed lime juice
2 tsp kosher salt
1 tsp dried oregano
4 cloves minced garlic
1 tsp fresh ground pepper
Wisk together the ingredients in a large, shallow container and set aside.
Chipotle Cream Sauce:
1/3 cup sour cream
3 TBSP mayo
2 TBSP fresh squeezed lime juice
2 tsp minced chipotle chilis (canned, with seeds removed)
2 cloves minced garlic
1/2 tsp chili powder
Wisk together the ingredients in a small bowl and set aside.
Chipotle Coleslaw:
2 tsp minced chipotle chilis (canned, with seeds removed)
1/3 cup mayo
2 TBSP honey
1 TBSP lime juice
1/2 pound shredded red and green cabbage (or 1/2 pound slaw mix)
1/4 cup chopped green onions.
Wisk together everything except the cabbage and green onions and set aside. Just before serving, mix in the cabbage and green onions.
Before prepping, pour yourself a drink. Today I'm drinking Rogue Yellow Snow IPA.
Since the marinade, chipotle sauce and slaw sauce share a lot of the same ingredients, it's quicker to make all three at the same time instead of one after the other. Fish marinade on the left, chipotle cream sauce in the middle, and slaw sauce on the right.
You don't want to marinade the fish very long due to all the acid, it will turn your fish mushy. I usually only marinade for about 30 minutes, when I first light the charcoal chimney.
Grill the fish until done. I ALWAYS go by temp with fish, 140 degrees as measured by my thermapen. Nothing worse than overcooked fish. Don't worry about making it pretty since you are going to be chopping the fish.
While the fish is cooking, heat a ceramic bowl in the oven at it's lowest setting (mine is 170 degrees). This bowl will keep the fish warm.
Chop the fish when it is done.
Put the fish in the warm bowl and cover with foil while you heat the tortillas, and keep the fish covered while you are eating.
To build a taco, place a warm tortilla on a plate. Smear some chipotle cream sauce on the tortilla, then add some fish and cilantro. Top with the chipotle slaw.
Yummy! Enjoy!
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