Fabulous Fish Tacos
Dave and I are always on the hunt for the best fish tacos. This recipe is a conglomeration of many of the fish tacos we have enjoyed. I like to use Pacific rockfish, which was recommended to me by Linda Brand Crab at the Portland Farmers Market. She wasn’t just trying to sell fish when she said they’d be perfect for fish tacos. This recipe is so simple. It can easily be made on a weeknight or on the weekend for guests.
1/3 cup mayonnaise
1/3 cup sour cream
2 tbsp freshly squeezed lime juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
pinch or two of salt
1-2 mangoes, peeled and diced
1/2 head Napa cabbage, shredded
1 handful cilantro, finely chopped
Some extra slices of lime
2 lbs Pacific rockfish or other firm, fleshy white fish
Olive oil
Salt and pepper
White corn tortillas
Optional: sriracha or chili sauce laid out on the table for those who like a bit of heat
Prepare your sauce by mixing the mayonnaise, sour cream, lime juice, cumin, chili powder, and salt together in a bowl. Set aside in the fridge at least 30 minutes before using to allow the flavors to mingle.
Prepare the Napa cabbage, mangoes, and cilantro. And then, set aside, each on their own separate plate.
Generously brush both sides of your fish with olive oil and season with salt and pepper. Grill over direct medium heat until just flaky in the middle, about 3-4 minutes. Flip once halfway through.
While your fish is grilling, heat your tortillas. An easy way is to wrap the tortillas in a barely damp paper towel and then pop them in the microwave for 45 seconds or so. They come out heated through without being dried out. You could also get fancy and heat each one in a cast iron skillet with a little olive oil for a minute or two on each side.
Lay your fixings out on the counter, pull your fish off the grill and call the troops to dinner. Instruct them to take a tortilla (or two), put some fish on it, drizzle on some sauce, sprinkle on their desired amount of cilantro, mangoes and cabbage, a squeeze of lime perhaps and then, after preparing yourself a plate, sit down with your family and enjoy.
YIELD: 4-6 servings
