Fish:
1 1/2 - 2 pounds (1 kilo) of firm fleshed white fish (mahi mahi, striped bass, hoki, halibut, tilapia)
Fish Marinade:
1 cup seeded and chopped tomatoes (I have used 400gm tinned tomatoes in a pinch)
3 scallions/shallots, thinly sliced
2 fresh or pickled jalapeño chilies seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh corriander/cilantro, chopped
Rubios Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime
salt to taste
15-20 small corn tortillas
Fixings:
1 1/2 cups red cabbage, thinly sliced - I use napa cabbage
2 avocados, sliced or 1 cup of your favorite guacamole
1 cup of fresh tomatoes, chopped or your favorite salsa
1 cup grated sharp cheddar cheese or extra tasty cheese
1/2 cup corriander/cilantro, chopped
Extra limes to squeeze on the tacos
Preparation
In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight.
Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.
Wrap groups of 5 corn tortillas in aluminum foil.
Place an oiled hinged fish grate onto a large plate. Transfer the fish from the marinade and place into the grate. (The plate underneath prevents the marinade from dripping). Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque, about 5 minutes per side. While fish is cooking, place the foil-wrapped tortillas on the grill to warm.
Set up a buffet with all of the fixings, the tortillas and the fish. I also serve these fish tacos with homemade rice and beans. Yum!
K (D)
Kosher Fish List
Serve with homemade mexican rice and refried or black beans.
