For those of you that are regular visitors I apologize for no post last week. We are in the midst of house hunting and decision-making for starters. Then I had a few recipes that I wasn't thrilled with and others, like this one, I just needed to finish off and well, here we are into the first week of school for some, end of summer coming for us here (I'm in denial) and getting well into September!
I've only made this a few times so far but it's a clear winner. It's uncomplicated, very healthy and fun to pull together. I got this from my fellow foodie friend Jenni and barely adapted it. She got it from Weber's Real Grilling: Over 200 Original Recipes
. Basically, you're making a simple fish taco - with any fish you like that grills well (white-fleshed fish recommended), a simple guacamole and a fresh, light 'slaw'. There is obviously room for changing things up here, but perhaps you will find as I did that it was great to have ideas of what to combine and how to pull it together.
The slaw is great for a few days and will go with many other dishes - like anything with a barbeque sauce such as this one or even as a fresh, crunchy addition to a meal like this Asian-inspired chili. It would work well with chicken dishes such as this one or this one too!
I used plain, white tortillas the first time and vegetable tortillas the second time - both were great. I loved grilling the fish and warming the tortillas on the grill too. If you make the slaw and guacamole ahead of time you can pull the dinner together pretty quickly. Cut the recipe in half if you only want it for a lighter meal for two people. Or, just make half the guacamole as everything else keeps well for the next day.
Ingredients:
Fish:
- 4 x 8 oz fillets, about 3/4 inch thick, white-fleshed fish such as tilapia, halibut or red snapper (I used red snapper both times as that is what I could get easily)
- extra virgin olive oil, enough to brush over both sides of each piece of fish
- 1 teaspoon chile powder
- 1/2 teaspoon salt (kosher, less if using table salt or sea salt)
- 1/4 teaspoon freshly ground black pepper (or a few good grinds on each side of each piece of fish)
Tortillas:
- 8 flour tortillas (8 inch)
Slaw:
- 1 cup (250 ml) jicama (or grated/shredded broccoli stalks)
- 1 medium carrot, peeled and grated/shredded
- 1 small or medium red (sweet) pepper, thinly sliced (or chopped if you like)
- 1 small red onion, thinly sliced (or chopped if you like). For a milder touch use a sweet onion like a Vidalia, Walla Walla or sweet Texan)
- 2 tablespoons (30 ml) of extra virgin olive oil
- 3 to 4 tablespoons (45 to 60 ml) of freshly-squeezed lime juice
- 1/2 teaspoon (2 ml) granulated sugar
- 1/4 teaspoon (1 ml) cumin (optional, I had run out of mine and it was still great tasting)
- 1/4 teaspoon (1 ml) coriander (optional)
- 1/4 teaspoon (1 ml) salt (less if not using kosher)
- 1/4 teaspoon (1 ml) ground black pepper (or about 10 good grinds from your pepper grinder)
Guacamole:
- 2 medium to large Hass avocados, mashed
- 1 tablespoon cilantro, finely chopped (or more!)
- 2 tablespoons (30 ml) freshly-squeezed lime juice
- 1 tablespoon (15 ml) extra-virgin olive oil (optional, this is just something I like to add)
- 2 teaspoons garlic, finely chopped (or more!)
- 1/2 teaspoon salt (or less)
- 1/4 teaspoon freshly-ground black pepper
Method:
Slaw:
Grate or shred the jicama or broccoli and the carrot.
Thinly slice or chop the onion and red bell pepper.
Add the olive oil, lime juice, sugar, cumin, coriander, salt and pepper and mix well. Set aside.
Guacamole:
Slice open, scoop out and mash the avocados.
Chop the cilantro and add to the bowl with the avocado.
Squeeze the lime juice into the mixture.
Add the oil (if using), garlic, salt and pepper to the avocado mixture and mix well. Set aside.
Fish:
Lightly brush or spray the fish with olive oil.
Season with the chile powder, salt and pepper
Grill fish over direct high heat until it begins to flake when you try to pull it apart with the tip of a knife.
Remove from grill and flake into chunks. Set aside. If the fish will be sitting for longer than a few minutes before serving you may want to wrap it in foil.
Tortillas:
Heat tortillas over direct high heat for about 20 seconds each side. As they are done, wrap them in a cloth kitchen towel to keep warm.
To assemble each taco lay a tortilla down on a plate or cutting board, and add a layer of the fish, guacamole and slaw. Wrap loosely and serve.
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