Thursday, July 8, 2010

wednesday - fish tacos

Taco night! Tacos offer so much flexibility--pile them full of veggies, beans, fish, shrimp, or meat, top with salsa, cheese, cabbage, or anything else that sounds appealing, and you've got a delicious meal. It's a great way to increase your fish intake, and if you use grilled fish instead of battered and fried fish and soft corn tortillas instead of crunchy taco shells, it can be a very healthy meal. Last night, I used mahi mahi with a quick marinade based on this recipe at epicurious.com. I omitted the cilantro because I was getting low and wanted to reserve fresh cilantro for topping the tacos. I've made the pickled onions included in this fish taco recipe and they're really easy and delicious, but I skipped them last night because I wanted to use a carrot & onion slaw that I canned a few weeks ago. I also topped the tacos with avocado, lime crema (sour cream mixed with lime juice and lime zest), and lime wedges. On the side, I made the same grilled cabbage slaw that I made last week--I halved the sugar last night and it was still a little sweet for my taste, so next time I will just add sweetener to taste and may try honey instead of sugar for a slightly different flavor.



Taco toppings:



Fish Tacos

1/4 cup olive oil
1 teaspoon chile powder
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1 pound mahi mahi, cut into 4 pieces
Salt
8 soft corn tortillas

Pour the olive oil into a small bowl and add the chile powder, chipotle powder, oregano, and cumin. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Preheat grill to medium-high. Remove the fish from the marinade and place on the grill (discard remaining marinade). Grill the fish for 2 to 3 minutes per side until it flakes easily. Season to taste with salt, and slice into strips.

Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

To assemble the tacos, place a heaping spoonful of the fish onto the center of a tortilla. Add toppings of your choice, such as marinated carrots, pickled onions, salsa, avocado, lime crema, sour cream, cheese, cilantro, chopped onions, or lime wedges.
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Grilled slaw:



Grilled Cabbage Slaw

1/4 cup white wine vinegar
2 tablespoons sugar (or less to taste)
1/4 cup olive oil plus additional for brushing
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
1 medium head of green cabbage, quartered through core
3 green onions, trimmed

Spray grill rack with non-stick spray, and preheat grill to medium-high heat. Whisk vinegar, sugar, oil, mustard, and parsley in medium bowl. Season dressing with salt and pepper.

Brush cabbage and green onions with oil; sprinkle with salt and pepper. Grill cabbage wedges until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.

Chop green onions and cabbage; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
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