I've broken it down into three steps - feel free to use one part and not another for simply yummy fish, or a good sauce for on shrimp or fish, or a crunchy side of cole slaw. Each part works well on its own - or all dished up together as. . .
Tasty Fish Tacos
Fishy Marinade
1/3 cup fresh lime juice
2 Tbsp honey
1 Tbsp vegetable oil
1 tsp ground cumin
1 lb cod fillets - chunked
Mix up the first four ingredients into a medium bowl,
Get that grill started.
Slaw
1 cup fresh corn (Hubster blanches fresh corn & freezes it while in season-great for the winter!)
1 cup cilantro, chopped
1 cup shredded carrots
3 cups (1/4 of a head) of cabbage - shredded
While fish is marinating, prepare the vegetables - if you do not like *crunchy* corn, cook in microwave (just put in zipper-style baggy, close 2/3 of way and cook for 2-3 minutes. Cool prior to mixing with other vegetables. Chop cilantro leaves,
(hey Hubster - that's a pretty cool shot of me getting all Gourmet-y with my fancy knife!)
(again with the knife. . . Good one, Hubs!)
cut into appropriate sized chunks
for the food chopper
and let it do the shredding-work for you!
Combine veggies, and set aside.
Your grill has probably reached temperature by now and is ready for the fish. While grilling fish over medium heat, brush with marinade.
While fish is cooking (it is all about the fish. . .) make up the sauce.
Fishy Sauce
1/2 cup real mayonnaise
2 chipotle chilis in adobo sauce
1 Tbsp adobo sauce from can of chipotle peppers
Pulse above three ingredients in your food processor
until smooth and well blended.
Combine with slaw mixture
and set aside.
Once your fish is white, flaky, and cooked through,
you're ready to put it all together
Fishy Taco Time
flour tortillas (we used whole wheat - but your favorite variety will work fine)
limes
grilled fish
slaw mixture
With warmed tortilla flat on your plate, lay a row of fish chunks down the center;
This recipe should make about 6 tacos - enough for about 3 people. . . if they eat like we do! Betting it could be stretched to 8 tacos, but that would be a stretch. . .
I really liked the combination of the crunchy vegetables, the smooth texture of the fish, and the slightly smoky flavor of the adobo. No, it wasn't quite like the fish tacos we had on the beach in Florida, but for the Midwest - pretty darned good!!
Enjoy!!!
Have a Fishy kind of day ~
Robin Z
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