musings, mutterings, and creative muddle. . .

Tuesday, October 4, 2011

Fishin' Up Some Yummy Fish Tacos

I know. . I know. . there are 5,322 (give or take a hundred) recipes for fish tacos out there.  Trust me - I do know!  We got the urge for some like we had when we traveled to Florida earlier this summer so I started research.  Then I gave up and went with a tasty looking recipe I saw in a magazine.  Showed it to Hubster, and he started his own research into the tasty topic.  After some grueling (not really - canteloupe margarita was involved) give and take from multiple recipes and our own cooking prowess - here's yet another Fish Taco recipe that's pretty darned good, if we do say so ourselves!

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,

add fish chunks to marinate while making the slaw.

Get that grill started.


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!)

if using store bought shredded carrots, we suggest you chop them to make each strip a little smaller.

(again with the knife. . . Good one, Hubs!)

 Next time we are going to use a couple of full size carrots and run them through the food chopper to save some labor.  Remove the core of the cabbage,

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)
grilled fish
slaw mixture

With warmed tortilla flat on your plate, lay a row of fish chunks down the center;

cover with slaw/sauce mixture;

squeeze the juice of 1/2 a lime

over the filling

and fold tortilla in half. 

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!!


Have a Fishy kind of day ~

Robin Z

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