This awesome fish tacos recipe will curl your toes. These tacos are so fresh and delicious. They are superb, right down to the fresh green salsa that covers them.
Years ago when someone would mention the words “fish tacos” I would turn up my nose. They just didn’t sound that appetizing. Restaurants hadn’t started serving them yet. I really had never even tasted one. Then when restaurants did start serving them. They consisted of a battered and fried piece of fish stuffed into a tortilla. That certainly didn’t whet my appetite.
But, I was curious. I tried making them and found them to be a little bland. They needed something to give them a little pop. I found a green salsa recipe that I had and viola!, it was just what they were crying for.
I make this fish tacos recipe outdoors on the barbecue grill. However, you can prepare them indoors using your broiler to roast the vegetables and the oven, at about 350°, for cooking the fish. Either way you choose to concoct these fish tacos, they will be perfection.
My sister, who like everything easy as it can be. If I start to tell her about a recipe and it has more than 3 or 4 ingredients, she will say “Stop, you are losing me. That’s too much trouble.” But when it comes to these tacos, she will go the extra mile to make them.
Awesome Tasting Fish Tacos Recipe
- 2 1/2 cups shredded red cabbage
- 1/4 cup red wine vinegar
- 3/4 lb of tomatillos
- 2 tbls canola oil
- 1 onion, cut in quarters
- 1 1/2 lbs firm fleshed fish fillets, skinned (sea bass or halibut)
- 2 jalapeno chiles
- 2 tsps lime juice
- 1/4 cup fresh cilantro leaves
- 1 garlic clove
- 8 flour tortillas
- 1/2 cup shredded Monterey jack cheese
- Dilute vinegar with 2 tablespoons of water and toss with cabbage. salt and pepper to taste. Cover and chill.
- Remove husks from and rinse tomatillos. Brush tomatillos, onions and chiles with oil. Place them over hot coals about 4 to 6 inches from heat source. Grill, turning as needed, until vegetables just begin to blacken, about 8 to 10 minutes. Remove from grill and set aside to cool. The vegetables can also be roasted under the broiler for 4 to 5 minutes per side.
- Brush fish with remaining oil and place over medium hot coals. Grill about 5 to 7 minutes per side, turning once, until fish is opaque at the thickest part. Since charcoal grill temperatures differ greatly, test your fish with a fork to make sure it is cooked. If it flakes easily, it is usually ready to remove from the grill.
- Meanwhile, remove stems from chiles. In a blender, process tomatillos, chiles, lime juice, cilantro and garlic until smooth. Chop onion and stir into salsa mixture. Pour into a small serving bowl. Add salt to taste.
- Remove fish from grill. Assemble tacos by placing cabbage in flour tortilla, add several chunks of grilled fish, green salsa, jack cheese and top with sour cream. Add a squeeze of lime and enjoy!This recipe also works wonders on boneless chicken breasts or thighs.
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