Fish Tacos with Orange-Chile Salsa
October 1st, 2009 | Published in Main Course Recipes, Seafood Recipes | 1 Comment
These light, fresh tacos are popular street food from Mexico’s Baja region whose popularity has definitely crossed the border. There are 4 essential components of great fish tacos: salsa, cabbage salad or relish, grilled or fried fish and corn tortillas. They’re all here, plus I’ve given this a fresh, vivid twist by making a citrus salsa (mind you, this still has plenty of kick) and a very classy slaw that could stand alone as a side dish for any event where cole slaw is called for.
I’ve suggested two types of fish for the tacos that are on the Monterey Bay Aquarium’s approved list . Consult Seafood Watch frequently to make sure you are up to date with just which seafood is both responsibly caught/ harvested and sustainable.
Our oceans are in a mighty threatened state and that has put our seafood supply in peril. If you want to find out more about this issue, I suggest you see The End of the Line. Click here to see a trailer of this important and sobering film on the state of the world’s oceans. You’ll never order seafood thoughtlessly again.
Fish Tacos with Orange-Chile Salsa Recipe
BEVERAGE TO ACCOMPANY: New Zealand Sauvignon Blanc
Makes 8 servings
SALSA
- 2 oranges, peeled and segmented
- 1/2 serrano pepper, minced and seeded
- 3/4 cup diced canned tomatillos, drained
- 1 medium red onion, diced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon kosher salt
- 1 teaspoon minced fresh oregano
- Freshly ground black pepper
CILANTRO SLAW
- 1/2 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 2 teaspoons minced garlic
- 3 cups finely shredded cabbage
- 1/2 cup finely shredded green onions
- 1 cup finely sliced red bell pepper
- 1/2 teaspoon cumin seeds, toasted
- 1/3 cup minced fresh cilantro
- Kosher salt
- Freshly ground black pepper
FISH
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 2 pounds fresh mahi mahi(U.S.) or farmed striped bass fillets
- 2 dozen yellow or blue corn tortillas
TO MAKE THE SALSA
- Roughly chop the orange segments (reserving the juice).
- Combine all of the ingredients, including the reserved orange juice, and toss to mix. Season to taste with salt and pepper.
- Whisk the mayonnaise, vinegar, sugar, and garlic in a bowl until combined.
- Toss the cabbage, green onion, and bell pepper in a large bowl.
- Pour the mayonnaise mixture over the cabbage mixture, sprinkle with the cumin seeds and cilantro, and toss to coat. Add salt and pepper to taste, and serve.
- Combine the vegetable oil, lemon juice, salt, and black pepper in a bowl. Add the fish and toss to coat.
- Grill the fish, turning once, until golden (about 8 minutes).
- Warm the tortillas in the oven or on the grill.
Note: The salsa can be prepared and refrigerated up to 2 days before serving.
TO MAKE THE SLAW
TO MAKE THE FISH
Preheat the grill to medium-high.
TO SERVE
- Crumble the fish across a tortilla and top with slaw and salsa. Roll up to enjoy.
April 28th, 2010at 1:03 pm(#)
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