Fish Tacos
ingredients
Hunter:
1 1/2 pounds fresh fish- mahi, wahoo, tuna or grouper
seasoned salt
vinaigrette- homemade or store-bought
charcoal
wood chips
cervesas on ice (optional)
Gatherer:
1 dozen 6-inch soft flour tortillas
2 limes
1 pint sour cream
1 small can chipotle peppers
4 ripe tomatoes
1 jalapeno
bit of red onion
1 large bunch fresh cilantro
3 avocados
cumin
garlic salt
baby mixed greens
1 1/2 pounds fresh fish- mahi, wahoo, tuna or grouper
seasoned salt
vinaigrette- homemade or store-bought
charcoal
wood chips
cervesas on ice (optional)
Gatherer:
1 dozen 6-inch soft flour tortillas
2 limes
1 pint sour cream
1 small can chipotle peppers
4 ripe tomatoes
1 jalapeno
bit of red onion
1 large bunch fresh cilantro
3 avocados
cumin
garlic salt
baby mixed greens
directions
My favorite time of the year is spring. The warm afternoons bring the smell of charcoal and burgers on the way home. This spurs creativity ad the urge for something new off the grill. Fish Tacos are common south of the border, especially in the small Baja fishing villages. It is those hand painted signs that stir our love of simple foods done well. Just a few words of advice before you start- use fresh ingredients, taste and adjust as you go, and use your imagination.
To make the chipotle sour cream, finely chop a chipotle pepper (using 2 if you like it spicier) and mix with the sour cream and a little of your favorite seasoned salt. Reserve in the refrigerator for later.
To make the pico de gallo, dice 3 of the tomatoes and a little bit of red onion (remember, you can always add more but if the onion flavor is too strong, it is impossible to take it out). Finely chop half of the cilantro and mince a seeded jalapeno. Squeeze half a lime into the tomatoes (more if you like) and mix everything together with a little salt and pepper to taste. Reserve in the refrigerator for later.
To make the guacamole, mash the pulp of the avocados and add 1 small tomato. Finely chop the other half of the cilantro, add some garlic salt and cumin (remember, you can always add more) and the juice of 1 lime. Mix well and cover air-tight in the refrigerator for later.
Light the charcoal on one side of the grill. Allow the grill to get very hot. Slice fish into strips (three or four per person) and toss with a little vinaigrette and seasoned salt. Grill on one side for 1 minute and flip over. Then move the fish to the side of the grill with no direct heat and cover. Cook until it is just barely done. Remove fish from grill and drizzle with fresh squeezed lime.
To make the chipotle sour cream, finely chop a chipotle pepper (using 2 if you like it spicier) and mix with the sour cream and a little of your favorite seasoned salt. Reserve in the refrigerator for later.
To make the pico de gallo, dice 3 of the tomatoes and a little bit of red onion (remember, you can always add more but if the onion flavor is too strong, it is impossible to take it out). Finely chop half of the cilantro and mince a seeded jalapeno. Squeeze half a lime into the tomatoes (more if you like) and mix everything together with a little salt and pepper to taste. Reserve in the refrigerator for later.
To make the guacamole, mash the pulp of the avocados and add 1 small tomato. Finely chop the other half of the cilantro, add some garlic salt and cumin (remember, you can always add more) and the juice of 1 lime. Mix well and cover air-tight in the refrigerator for later.
Light the charcoal on one side of the grill. Allow the grill to get very hot. Slice fish into strips (three or four per person) and toss with a little vinaigrette and seasoned salt. Grill on one side for 1 minute and flip over. Then move the fish to the side of the grill with no direct heat and cover. Cook until it is just barely done. Remove fish from grill and drizzle with fresh squeezed lime.