About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Monday, April 30, 2012

The Mystery of Fish Tacos

Recently, on Sunday night, I've been trying to create the best fish taco formula.  I've studied and eaten several versions and considered numerous options.  Fish tacos seem like the perfect casual Sunday night "throw it together" simple, delicious meal.  I've found it surprisingly difficult to meet my own standards.  "Oh, come on!", I can hear you saying, but the truth is, the first time I made these, they where fried and the best thing.  I don't fry much but, boy, these where gooood.  It was informal, standing around in the kitchen with my son and husband, we talked and I fried and then, without thinking about it, I threw together a sauce and slaw in a soft taco shell. Really, really good but one of those unconscious cooking moments that confound you later; can't quite feel the love now.  Don't know how I did it, can't remember, but the grilled version has been my recent focus since it's a healthier option (but fried, ooh, la la). I think, I've got it now for the grilled, but you can tweek with avocado, tomato or mango,etc.  Apparently, it's a "live in the moment" recipe, so make it your own.

1 lb  white fish such as, cod,  halibut or mahi mahi

1/4 cup canola oil
juice of 1 lime
1/4 tsp cumin
1/2 tsp chili powder
1 tsp kosher salt
Mix the oil and seasonings and coat the fish, then refrigerate 1 hr. before grilling.

Coat the grill grate(charcoal or gas) with oil or nonstick spray (be careful with the spray over flame).Grill over medium heat on each side until the fish turns white, is firm and has nice grill marks.

For the Sauce:

1 cup mayonnaise
1 ancho chili chopped in adobo sauce
1 tbls chopped cilantro
juice of 1 lime

For the slaw

2 cups shredded cabbage
1 cup sliced green onion
1/2 cup chopped cilantro
1 ear  grilled roasted corn

Brush the ear of corn with canola oil, then season with salt and chili pepper.  Grill and turn every few minutes until lightly browned.  Cool, and cut kernels off with a knife into a medium bowl.  Add the shredded cabbage , sliced green onion and chopped cilantro, then toss.
Brush soft flour tortilla with oil, and grill until marks begin to brown, about 1 minute.  To assemble, layer flaked fish, slaw and sauce.  Fold and enjoy!

No comments:

Post a Comment