Grilled Fish Tacos

Back from a trip south and stuffed full of local seafood I thought I would post this recipe for fish tacos. It's a great dish for both summer entertaining and quick week night suppers. If you use it for a casual dinner party it's great to set up a taco bar and grill your fish right before serving. My dinner party menu would be Margarita Shrimp Cocktail, Fresh Guacamole and Salsa, Fish Tacos, and Fried Ice Cream. The entire menu is an easy do ahead party so you can enjoy your guests and not be stuck preparing food all night.

Mahi Mahi Fish Tacos

2 pounds Mahi Mahi
Char Crust Smokey Spicy Southwest or Blackened Seasoning
Vegetable oil to oil grill

Spicy Cream

1 cup mayo
½ cup sour cream
1-2 chipotle peppers in adobo

Cilantro Lime Slaw

½ head green cabbage
Juice of two limes
Zest of ½ limes
½ cup olive oil
1 T honey
¼ cup chopped cilantro
Salt and pepper to taste

12 Corn Tortillas

Monterey Jack Cheese, grated
To prepare Spicy Cream mix mayo and sour cream in small bowl. Chop 1-2 chipotle peppers and mix with cream. Add small amount of adobo sauce until desired flavor is achieved. Set aside.

For Cilantro Lime Slaw slice washed green cabbage into very thin slices and add to medium mixing bowl. In small bowl add olive oil, lime juice, zest, honey, and chopped cilantro and pulse with immersion blender until smooth and creamy and most of cilantro is blended. Salt and Pepper to taste. Toss dressing with cabbage. Set aside.

Wrap corn tortillas in foil.

For fish rub fillets with your choice of seasoning. Preheat grill to medium heat. Once grill is heated rub grate with oil soaked paper towel. Place foil packet of tortillas on grill. Place fish on grill and allow staying in place until fish is almost cooked through, turning once to finish cooking process.

To serve set up platter with fish broken into pieces about 2”x4”. Surround fish with cabbage slaw. Place salsa, Guacamole, Monterey Jack cheese, and spicy cream in serving dishes. Arrange taco bar so guests can make their own tacos.

Serves 6

Comments

Warm soup for frosty weather

Roasted Tomato Soup This is a great alternative to canned tomato soup. No further explanation needed, you already know how I feel about canned items. Try this I promise you will find it quick, easy, and more delicious. 12-15 Roma Tomatoes, quartered and seeded 4 cloves of garlic, peeled fresh thyme sprigs 1 large onion cut into chunks Extra Virgin Olive Oil 2 cups quality chicken stock ¾ cup half and half or milk Honey to taste Salt and pepper to taste To seed your tomatoes you want to cut them in half lengthwise. Using your fingers gouge out the pockets on pulp and seeds so that you are left with just the tomato “shell”. Cut in half again so you are left with quarters. Line a rimmed baking sheet with foil. Arrange tomato, garlic, and onion on baking sheet. Drizzle with olive oil and liberally salt and pepper. Roast in a 350 degree oven for approximately thirty minutes. The end result should be somewhat caramelized on the edges and completely tender. At thi

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it? Here’s what you will need…. 2 pounds of lean ground beef, organic preferably 1 can organic tomato sauce 1/3 cup organic ketchup 1 onion chopped 3 cloves of garlic finely minced 2 tsp dry mustard 3 T Worcestershire sauce 2 T brown sugar 1T apple cider vinegar Salt and Pepper to taste Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add onions and garlic and cook for about 5 minutes. Add tomato sauce, ketchup, d

Salmon Cakes When you are craving crab cakes, but the budget doesn’t allow it what’s a girl to do? Salmon cakes! This recipe uses wild caught canned Alaskan salmon so it’s super budget friendly. We all know we are supposed to eat fish several times a week and that we should only eat wild caught salmon so this recipe is an excellent way to accomplish that. My personal preference is to only eat wild caught Alaskan salmon, not labeled Atlantic as it is farmed, and not labeled farmed. Salmon Cakes 3 6 oz. cans Wild Caught Canned Salmon 1 shallot minced 1/2 red bell pepper finely diced 1/4 cup mayo 1 t dry mustard 1 t dill 2 eggs 3/4 cup bread crumbs Salt and pepper Mix all ingredients and form into equal size cakes and sauté. Tarter Sauce 1 cup real mayonnaise 1 T finely diced shallot 2 T pickle relish 1 t lemon juice 2 t dill Fresh ground pepper Mix all ingredients. Enjoy!

The Accidental Epicurean

Search This Blog