From the Tacos, New Mexico Style from the June 2017.
Grilled Fish Tacos
Makes about 1 dozen
In retracing taco history, I noticed that in a book I wrote in the 1990s, I thought it necessary to explain the fish taco in some detail and convince readers that this could be a good dish. Whether grilled, fried, or sautéed, fish in a taco is sublime, especially when paired with cabbage relish and a creamy sauce. A more classic Mexican style, these tacos rely on soft fresh tortillas as a main ingredient.
- 1 cups shredded cabbage
- Vegetable oil spray
- 18 fresh corn tortillas, warm
- 1 avocado, cut in thin slices
Marinade and Filling
- 1/2 cup orange juice
- 1/4 cup lightly packed garlic cloves, pan-roasted in a dry skillet over medium heat until lightly browned and soft, then peeled
- 3/4 teaspoon salt
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 pounds skinless fillets of white fish, such as grouper, mahi mahi, snapper, or sea bass
- 1 cup mayonnaise
- 1 to 2 minced canned chipotle chiles with 1 to 2 teaspoons adobo sauce from the can
- 1 to 2 teaspoons fresh lime juice
- 1 tablespoon minced cilantro, optional
- Prepare the marinade, pureeing the ingredients in a blender or food processor.
- Smear the fish with the marinade. Place in a large zippered plastic bag and refrigerate for 30–60 minutes. Don’t marinate any longer or the fish will become mushy.
- Fire up the grill, bringing the temperature to medium high.
- Mix the mayonnaise ingredients in a small bowl. Combine about 2 tablespoons of the mayonnaise in another bowl with the cabbage. Refrigerate the mayonnaise and the cabbage slaw, until needed.
- Drain the fish and spray on both sides with the oil.
- Arrange the fish on the grill and cook for 7–10 minutes, turning once. The fish is ready when the fillets flake easily and have some nicely browned edges.
- Arrange the fish on a platter and accompany with the tortillas, slaw, mayonnaise, and avocado slices. Let guests construct their own tacos with some of each ingredient, and enjoy right away.