Bring on the Good Weather, Fire up the Grill (Some Like ‘em Hot Fish Tacos – with Salsa Blanca)

Ready to fold and enjoy

One thing that you learn when you live where there are seasons and weather – never take a good grilling day for granted.  We’ve been having a few more of these days lately, as the days grow longer and the winter chill subsides.  And I can think of no better way to celebrate those days than to fire up the grill and make my (award-winning) fish tacos.

Yep, these babies won me a shiny new gas grill in a cooking contest back in the late 80s.  Actually, I took the cash, but it was the first time I actually documented a recipe and had the chutzpa to share it.  And I won!  Woo hoo!

Mahi mahi headed for the grill

I made up a batch a few weeks ago and the fixin’s were so pretty I posted the pre-grillin’ photo on Facebook.  Next thing I knew I had request after request for the recipe.  Sorry for the delay, Friends, but I no longer have the original print-out of the recipe – tonight was truly the first chance I’ve had to jot it down.

Enjoy.

Some Like ‘em Hot Fish Tacos – with Salsa Blanca

Serves 4

The fish

1 1/2 pounds of cod, or other fresh firm fleshed fish, like mahi mahi or bass.  I’m not a fan of frozen fish, but it can work in a pinch. But you’re much better off going to the fish market or Whole Foods and selecting some fresh fish, preferably from local waters.

For the Rub

• 2 small or 1 large clove of fresh garlic, minced
• 1 Tbs chili powder
• 1 ½  tsp ground coriander
• 1 tsp cumin, crushed in the palm of your hands
• 1 tsp kosher or sea salt
• ½ tsp cracked black pepper
• Olive oil to coat the fish
• Zest and juice of a lime (hint, to extract maximum juice, roll the lime and then pop it into the microwave for 15 seconds - believe me, it works!)

Condiments:

• 1 cup queso fresco  (crumbled) or jack cheese (shredded)
• 1/2 cup diced sweet onion (typically Vidalia onions on the east coast and Maui onion on the west coast; sometimes just called "sweet onions")
• 2-3 cups shredded cabbage
• 1 cup chopped cilantro
• 1 avocado, diced 
• Salsa Blanca (recipe follows)
• 1 lime, cut into quarters and quarters cut in half (see hint about limes above)
• Corn Tortillas – 2 – 3 per person

Salsa Blanca

• 1/2 cup sour cream 
• 3/4  cup of salsa (any type will do, we like the dark roasted pepper kind)
• Juice and zest of 1 lime

Mix it all up. Oh yeah.

Method

• Mix all of the dry ingredients to make a rub and sprinkle it all over the fish.  Pat it in.
• Squeeze the lime juice over the fish
• Now drizzle some olive oil on the fish and rub it all in.
• Let this sit for 15 – 20 minutes

• Fire up the grill so that it is screaming hot.  Then back it off to medium-off-medium
• Grill the fish until it is firm to the touch; it should be flakey not dried out. 3 to 4 minutes per side will probably do the trick
• Take the fish off and let it rest, covered lightly with foil, for 5 – 10 minutes

• Meanwhile, toss the tortillas on the grill to warm them.  Cover them with foil to keep them warm.

Assembling the tacos

• If you are using mahi mahi and there is a dark portion running thru it, cut that nasty stuff out!
• Break the fish into bit sized pieces.  You can toss with some of the cilantro and chopped onion
• Put some of the fish and whatever condiments you like into a warm tortilla. 

Enjoy!