This is a great basic Baja-style grilled taco. Pair with the salsas provided or any of your own favorites. Use as a base for a taco bar gathering or as an option for pescatarian guests. With the plethora of local fish available for this recipe, it can be “Taco Tuesday” any day of the week!
Ingredients
- 16 ounces mild flaky white fish (such as mahi mahi, sea bass, halibut or rockfish)
- ¼ cup olive oil
- 2 cloves garlic, peeled and minced
- Juice of 1 lime
- 1 tablespoon ancho chili powder
- ¼ teaspoon sea salt
- Pickled onions (recipe to follow)
- 8 corn tortillas
- Fresh cilantro
- 2 cups finely shredded green cabbage
- 1 tablespoon fresh lime juice
- ½ cup fresh cilantro leaves, chopped
- Sea salt and pepper to taste
- 1 ripe avocado
- 1 poblano chili, fire roasted over stove flame until skin is charred
- 1 tablespoon fresh lemon juice
- Splash of hot sauce (your favorite brand)
- 1 cup water
- ½ cup white vinegar
- 1 tablespoon salt
- ½ cup dried hibiscus
- 2 medium onions, finely sliced
Instructions
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 the fish marinates, toss cabbage with lime juice, cilantro, salt and pepper.
Cut the avocado and scoop the flesh into small bowl.
Peel the fire-roasted chili, remove most of the charred skin and seeds, chop fine, then add to avocado. Mash together with lemon juice, hot sauce, salt and pepper to taste.
Preheat stove-top grill pan to medium-high heat.
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, top each tortilla with some grilled fish, some cabbage and a spoonful of avocado mash. Add pickled red onions and heaping spoonfuls of the red, white and green salsas. Garnish with pickled onions and fresh cilantro.
For 24-Hour Pickled Onions
Fill a 16-ounce mason jar with the finely sliced red onions.
Combine water, vinegar and salt in a small saucepan and bring to a boil. Add dried hibiscus and steep for 5–10 minutes.
Pour hot liquid into the jar over the onions using a strainer to remove the hibiscus. Cool to room temperature.
Use right away or store in the fridge for 24 hours to get the best color. It keeps for up to 2 weeks!
