Saturday, October 23, 2010

Fish Tacos

From what I understand there are two schools when it comes to fish tacos.  Some fish taco recipes call for lightly breaded cubes of fish fried in oil.  The other recipes call for grilled or sauteed fish that is flaked after cooking.  I've never been a fan of fried food and I hate what cooking with hot grease does to the inside of your home. 

I marinated a couple pieces of mahi mahi with lime juice, fresh ground pepper, salt, cumin, and shot it with cooking spray.  It's very important to put oil on your fish if you are cooking it on the grill. It keeps it from sticking and falling apart when you turn it. 

Baja fish tacos are commonly served with a cabbage slaw.  I shredded about a cup of cabbage. To that I added a couple of spoonfuls of sour cream, juice of half a lime, teaspoon of Penzey's red chipotle powder and a few leaves of cilantro.  A little less lime juice would have done since the sour cream has some acid in it.

I grilled the two pieces of fish on my medium sized Weber grill, but I only started enough charcoal for the small grill.  With the fish in the middle of the grill, I could warm my tortillas around the fish.  When the fish was done I flaked it.

When you eat at a restaurant in Mexico they always bring condiments like diced onions, salsas and lime wedges  to the table. I chopped a few ingredients to embellish our tacos.  Cilantro, tomato, avocado and lime wedges.

And finally the finished product. The tortillas were a little tough due to cooking them on the grill.  I'd probably be better off just steaming them in the microwave.  It was still delicious.

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