Grilled Fish Tacos

Photography By Kristin Teig | February 27, 2017

Ingredients

  • 1 pound flaky white fish, like mahi-mahi, sea bass, halibut or tilapia
  • ¼ cup olive oil
  • 2 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1 tablespoon ancho chili powder
  • ¼ teaspoon sea salt
  • 8 corn tortillas, or whole grain
  • Cabbage Salad 2 cups finely shredded green cabbage
Cabbage Salad
  • 4 green onions, white and light green part, chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon jalapeño, coarsely chopped
  • ½ cup fresh cilantro leaves, chopped
  • Sea salt and pepper, to taste
Avocado Salsa
  • 1 ripe avocado
  • 1 poblano chili, fire-roasted over stove flame
  • 1 tablespoon fresh lemon juice
  • Hot sauce (your favorite brand)
  • Sea salt and pepper, to taste

Preparation

Slice fish to ½-inch thick, if needed. Place fish in a medium-size dish. Whisk together olive oil, garlic, lime juice, ancho chili powder and salt. Pour over the fish and let marinate for 20-30 minutes.

While fish marinates, toss the cabbage and green onion with lime juice, jalapeño, cilantro and salt and pepper.

For the avocado salsa, cut avocado in half and scoop out flesh; place in a small non-reactive glass bowl.

Peel the fire-roasted chili, removing most of the charred skin, remove seeds, and chop fine. Add to avocado. Mash together. Add lemon juice, a splash of hot sauce and salt and pepper to taste.

Preheat stovetop grill pan to medium-high.

Remove fish from marinade and place on hot grill pan. Discard marinade. Grill fish for 4 minutes on the first side, flip and cook for 30 seconds, and remove. Let rest for 5 minutes; then gently flake the fish with a fork.

Heat the tortillas in a pan or over flame of a gas stove.

To assemble, fill each tortilla with some grilled fish, Cabbage Salad and a spoonful of Avocado Salsa. Garnish with extra chopped jalapeño and cilantro.

About this recipe

Recipe courtesy of Chef Robin Goldstein.

Ventura County’s signature dish: “I think of fish tacos since we are so close to the ocean. We have a great deal of Mexican influence in our cuisine here and with a unique twist we can create a variety of tacos from the freshest available fish and seafood throughout the year.”

—Chef Robin Goldstein, author of A Taste of Ojai: A Collection of Small Plates (2015) and A Taste of Santa Barbara: Crafting A Meal (2016)

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Ingredients

  • 1 pound flaky white fish, like mahi-mahi, sea bass, halibut or tilapia
  • ¼ cup olive oil
  • 2 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1 tablespoon ancho chili powder
  • ¼ teaspoon sea salt
  • 8 corn tortillas, or whole grain
  • Cabbage Salad 2 cups finely shredded green cabbage
Cabbage Salad
  • 4 green onions, white and light green part, chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon jalapeño, coarsely chopped
  • ½ cup fresh cilantro leaves, chopped
  • Sea salt and pepper, to taste
Avocado Salsa
  • 1 ripe avocado
  • 1 poblano chili, fire-roasted over stove flame
  • 1 tablespoon fresh lemon juice
  • Hot sauce (your favorite brand)
  • Sea salt and pepper, to taste
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