As we have discussed before though, not all my dinners are winners. Dinner is an extra big fail when you inadvertently poison your husband... you see, we knew he was allergic to tilapia so I haven't served that since the diagnosis. We now know (3 fish tacos later) that he's allergic to snapper too. Bad times.
So, this may be the last time that I post a fish taco recipe here as my husband is (understandably) a little nervous about eating them again given his recent history. I enjoyed it though and I hope you'll give this recipe a try!
- 1/2 cup mayonnaise
- Juice of 2 limes
- 1/2 head green cabbage, shredded *I took the easy way out and used the pre-shredded bagged coleslaw mix
- 2 green onions, chopped
- 1 jalapeno, seeded and minced
- 2 Tbs. cilantro, chopped
- Kosher salt and pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1 lb. snapper fillets
- 1 Tbs. extra virgin olive oil
- Canola oil
- 12 corn tortillas
In a small bowl, mix together the cumin, oregano, and 1/2 tsp. salt. Sprinkle the spice mixture evenly over both sides of the fish, then drizzle with the olive oil and remaining lime juice.
Prepare a grill for indirect-heat cooking over medium-high heat. When the grill is hot, lightly oil the grill rack. Lay the fish fillets on the cooler part of the grill, cover, and cook, turning once, until the center of the fish looks opaque when pierced with the tip of a sharp knife, about 6 minutes total. During the last minute of grilling, place the tortillas on the grill, directly over the heat, and cook, turning once, until heated through and flexible.
Transfer the tortillas and fish to a platter. To assemble, break up the fish into small pieces. Add a few pieces of fish and a large spoonful of slaw to each tortilla and fold in half. Serve right away.
This recipe serves 4.
Original recipe found in Fish for Dinner by Weldon Owen for Willams-Sonoma.