Grilled Fish Tacos
For fish tacos, just marinate any kind of mild white fish (like cod, tilapia, red snapper, or mahi mahi) for about 20 minutes and then lightly brush a grill with oil and cook over medium heat for 8-12 minutes (depending on the thickness of the fish) until the fish flakes easily. Flake the fish and season with Kosher salt and a little extra dressing if you like. Serve the flaked fish in either homemade flour tortillas or corn tortillas. You'll need to slightly cook the corn tortillas so they don't overwhelm the flavor of the fish; you can brush them with olive oil and bake them in an oven set to 425 for about 5-10 minutes, cook them in a skillet with some olive oil until they start to brown but are still flexible or run them under some water and then cook in a hot cast iron skillet. Serve with pico de gallo, mango pico de gallo, cabbage, guacamole, or lime wedges.
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.
Ingredients:
About 3 Roma tomatoes
1 smallish jalapeno pepper
1/2 small onion (white onions are traditional, but I love the color and flavor of red onions)
THESE MEASUREMENTS ARE APPROXIMATE:
Freshly squeezed lime juice (use 1/2 lime for a little zing, use the whole thing for distinct lime flavor. In case you were wondering, I use the whole thing)
A very generous pinch of chopped cilantro--I just grab some using all my fingers at once. It probably comes out to about 1/4 c.
Kosher salt to taste; some people leave it on the bland side because a lot of foods pico de gallo is served with tends to be salty. Personally, I like it on the salty side.
Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane that contains the seeds. It's okay if some seeds get in there, but if you have all of them, it's going to get a little sloppy. Cut into small chunks. If you look at my pictures, I actually cut my tomatoes a little bigger than I really wanted them. I'm learning to let the little things go...Place in a small serving or mixing bowl or a really large cereal-type bowl.
Finely dice the onion. No one wants giant chunks of raw onion. Well, maybe some people out there do, but I don't know any of them personally. Toss with the tomato mixture.
Finely chop the jalapeno, removing the seeds if desired (the seeds contain the majority of the heat, although the flesh is still pretty hot). I'm a pansy and absolutely don't ever add seeds, but some of you are way braver than me, so this is totally up to you. Toss with the tomatoes and onions.
Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want to walk on the limey side, add a little more. I like to go easy on the heat and heavy on the lime, but I'm sure there are others out there who are the opposite.
Add your giant pinch of cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired. This is best if it stands for a few hours before you serve it, but it also may (okay, will) get a little wet in the bottom of the bowl, so you might want to strain it before serving it. It's great just straight up on tortilla chips or alongside our Chili-Lime Steak Salad, Chicken Taquitos, Chipotle Taquitos, or fill some warm homemade flour tortillaswith Taco Chicken, Queso Fresco (you can usually find it near the cream cheese section of the grocery store), shredded cabbage, and top with a little pico de gallo.
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