Food and Drink: Grilled Fish Tacos

As anyone who frequents Toronto restaurants can tell you, tacos are the “it” thing, and have been for a while. I've been to restaurants that make their tacos in more traditional ways, and to others that fill them with braised wild boar or pineapple salsa. Personally, my favourite are fish tacos. And while I love the deep fried goodness of a Baja style fish taco, I prefer a grilled fish taco. My version is marinated in a Tex-Mex spice blend, and topped with homemade salsa and guacamole. I generally use halibut for this recipe, but you could really use any fish you like. Enjoy!

·         2 tablespoons lime juice
·         1/2 tablespoon lime zest
·         1 tablespoon canola oil
·         1/2 tablespoon garlic powder
·         1 tablespoon chili powder
·         1/2 tablespoon ground cumin
·         1/2 tablespoon oregano
·         1 teaspoon salt
·         1  teaspoon pepper
·         1 teaspoon cayenne pepper
·         2 pounds fresh white fish fillets

In a bowl large enough to hold the fish, whisk together all spices to make the marinade. Place the fish in the bowl, making sure it is evenly coated. Marinate for at least 2 hours. The longer it marinates, the better it tastes!

Grill the fish in a hot skillet over medium high heat for 6-10 minutes, or until cooked through. Flip halfway through the cooking time. If you prefer, you can bake these in the oven at 350ºF for 15 minutes.

Once the fish is cooked, use a fork to flake the fish into smaller pieces.

·         2 cups chopped tomatoes
·         1/2 cup chopped red onions
·         2 cloves of garlic, chopped
·         1/2 cup chopped green pepper, seeded
·         1/4 cup chopped fresh cilantro (optional!)
·         1/2 tablespoon lime juice
·         1/4 teaspoon salt
·         1/4 teaspoon black pepper
·         1/4 teaspoon Tabasco sauce (optional).

Mix together all ingredients. Cover and refrigerate until serving.

·         1 ripe avocado, pitted and chopped
·         1 clove of garlic, crushed
·         1 tablespoon lime juice
·         1/4 cup red onion, minced
·         Salt to taste

Using a potato masher (or a fork), mash the avocado. Add the lime juice, garlic, onion, and salt, and mix well. Cover and refrigerate until serving.

To serve:
I like to serve the fish on corn tortillas and add shredded lettuce, grated cheddar cheese, or sour cream. I usually serve these fish tacos with Mexican Rice, but this time I made baked sweet potato fries.

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