Best, Fast, Easy- Best Fish Taco
History
Thoughts
Ingredients
1 lb of flaky white fish cut into 2 oz portions. I’ve used mahi mahi, halibut, sea bass and tilapia
2 tbs neutral oil
8 tortillas, corn or flour based on your preference (I like a Corn and flour tortilla sold at Whole foods.)
2 cups seasoned cabbage
1 cup pico
¼ cup white sauce
2 tbs sour cream
2 tbs mayonnaise
1 tbs lime juice
1 oz finely grated colby jack cheese
2 cloves roasted or sauteed garlic
¼ tsp cumin
¼ tsp paprika
Salt and pepper
Instructions
Combine all ingredients thoroughly, cover and store fo 15 minutes or over night.
Wrap each piece of fish in a paper towel
Heat grill to medium high
Make cabbage, pico, and white sauce.
Unwrap fish and coat in neutral oil
Use remaining oil to soak a clean kitchen towel or paper towel. Set aside.
Sprinkle all sides liberally with salt and pepper.
Let sit 15 minutes.
Use your grill brush to scrape debris from the grill. Wipe oiled towel over grill grates using long metal tongs. Move it quickly so that it doesn’t catch fire.
Place fish skin side down on hot grill.
Close lid, reduce heat to low and cook for 5 minutes or until fish easily releases from the grill.
Flip and cook another 3-5 minutes or until desired temperature.
I cook the farm raised fish a bit longer as it tends to be fattier and this gives it a firmer texture.
Heat tortillas in a pan or on the grill while the fish cooks
Lay one piece of fish in each tortilla, top with cabbage, pico and drizzle of sauce.
Notes:
If you don’t have to make it look nice, you can cook the fish as on large filet and portion into the tortillas after it is grilled.
I often make a pineapple pico by replacing the tomato.
The mango relish would also work great.
You can season the fish with a southwest style blend but trust me you don’t need any more than the salt and pepper.
Tilapia is a bit more delicate. Make sure grill is very clean and that both fish and grill are well oiled.