Thursday, 05 August 2010

• Recipe: Fish Tacos!

  

  I swear, every summer I go through a phase where all I am craving are fish tacos. They are so good! I haven’t had a lot of different kinds, but the ones from Margaritas stick out to me and are really good, considering they’re fried. I prefer the fish to be grilled or baked. I woke up on Sunday morning and read a few blogs before I stumbled upon this post from Eat, Live, Run. That was it, I couldn’t get them off my mind! I had a pretty chill weekend and didn’t have too many responsibilities so I decided that my one and only goal for Sunday would be to finally make my very own fish tacos.

  I have a very specific way fish tacos should be made, so I searched and searched and searched before I found the right recipe. It happened to be Mr. Bobby Flay’s recipe, which made me happy and even more confident that these suckers would come out phenomenal.

  I made my list and went to the grocery store to buy every last ingredient that was needed. The recipe is pretty simple, but it takes A LOT of prep time. I was dicing and chopping for over an hour, but in the end it was all worth it.

  

  *Note: I used tilapia, instead of mahi mahi, which is what the recipe called for. You can basically use any type of good white fish. This recipe came from FoodNetwork.com

  Ingredients

  • 4 (8-ounce) mahi mahi fillets
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper
  • Citrus Vinaigrette, recipe follows
  • 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
  • Red Cabbage Slaw, recipe follows
  • Tomato and Avocado Salsa, recipe follows

  Directions

  Preheat grill.

  Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.

  Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.

  Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.

  
  Citrus Vinaigrette:
  

  • 3/4 cup orange juice
  • 1/4 cup lime juice
  • 1 cup fresh basil leaves, chopped
  • 1 cup fresh cilantro leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 heaping tablespoon honey
  • 1/2 cup canola oil

  Combine all ingredients in a blender and blend for 1 minute.

  

  
  Red Cabbage Slaw:
  

  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons canola oil
  • 1/4 head red cabbage, finely shredded
  • 1 large carrot, cut into fine julienne
  • 1/4 cup chopped cilantro leaves
  • Salt and pepper

  Combine all ingredients in a bowl. Season with salt and pepper, to taste.

   

  
  Tomato and Avocado Salsa:
  

  • 4 plum tomatoes, chopped
  • 2 ripe Hass avocados, peeled, pitted and diced
  • 1/2 small red onion, finely chopped
  • 1 serrano chile, finely diced
  • 1 to 2 limes, juiced
  • 2 tablespoons canola oil
  • 1 to 2 teaspoons honey
  • 3 tablespoons chopped cilantro leaves
  • Salt and freshly ground black pepper

  Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.

  I also did not use a grill because I do not have one. I made my fish on a skillet, it was a little messy and kind of fell apart, but it did not matter, they were going inside the tortilla anyway. I have a lot of Vinaigrette leftover, I think I am going to buy more fish and marinate it in the vinaigrette and then bake it. Gotta use it up, I hate wasting food!

  Overall this recipe was good and it definitely hit the spot! I am looking forward to creating my own perfect recipe for fish tacos soon.

  Have you ever tried fish tacos? A lot of people are actually grossed out by them, but that’s because they’ve never tried them.

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