Fish Tacos Take 3 – with Avocado Slaw and Chipotle Sour Cream
August 18, 2012
Aunt Suzy says . . .
Fish Tacos continue to rule! This recipe was posted recently in our local Sunday newspaper, and I decided to make it last night to welcome my brother John, who is visiting this weekend from Illinois. (Of course, being me, I made many adaptations. :-)) We all concluded this was a winner and stacks up favorably to the other two fish taco recipes I posted this summer. I served it with a corn, black bean and cherry tomato saute, adding a small can of beans, about a cup of cherry tomatoes and juice of half a lime to the corn and onion base we had leftover from a recent dinner. Add an unoaked Chardonnay and YUM!
This recipe makes 8 tacos
2 cups shredded cabbage
1/4 cup diced red onion
1 minced small jalapeno pepper
1/2 cup fresh cilantro, chopped
1 avocado, 1/2-inch dice
1/2-1 teaspoon salt, to taste
Juice of half a large lime
Blend all ingredients in a medium bowl. Set aside.
The Chipotle Sour Cream
1 cup sour cream
5 tablespoons Frontera Chipotle Hot Salsa OR
1 tablespoon sauce from Chipotle peppers in adobo
Blend thoroughly and set aside. (Note: I think the salsa adds a great flavor and other brands of Chipotle salsa would work just as well as the Frontera.)
1 pound Mahi-Mahi or other white fish fillets
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
We grilled this over charcoal, but you could use a gas grill or broil in the oven. If using a grill, bring charcoal or gas to medium-high heat.
Meanwhile, cut the fish into 3-inch segments, with an eye to consistent thickness. Coat both sides of each piece with the spice mixture, drizzling a little oil on right before grilling. Place the fish on the grill directly over the heat. Grill for 3-5 minutes per side, depending on thickness, until the fish is translucent. Let the fish rest for 5-10 minutes before assembling the tacos.
Assembling the Tacos
8 or more corn tortillas
Lime wedges to pass
Place the tortillas in foil and heat in a 350° oven for 5-7 minutes. Remove from oven. For each taco:
Place a few chunks of fish on a tortilla. Add sour cream and slaw to taste. Squeeze a little lime over all. Enjoy! Note: if you do not do dairy, this is just as delicious with the Chipotle Salsa right out of the jar.