Fish Tacos Cabo Pulmo

          Like in Nancy’s open air kitchen, grilling the fish is preferable to the more traditional battered fried fish found in many Mexican fish tacos.   The smoky taste from the fire is a perfect counterpoint to the complex flavorings of the salsa and garnishes.

 

For the tacos:

1 ½      pounds            white fleshed fish filets, such as shark, mahi-mahi  or monkfish about one inch thick
¼         cup                 olive, peanut or canola oil
1                                lime, juiced
2          teaspoons       ancho  or other favorite chili powder
1          small               jalapeño, thinly sliced, stems and seeds removed
2          tablespoons     chopped fresh cilantro leaves
8-10                           small flour tortillas, regular or whole wheat

Garnishes:

2          cups                cabbage, very thinly sliced

2                                 ripe avocados, thinly sliced and tossed with lime juice

Fruit Salsa, recipe follows

Salsa Fresca, recipe follows

Hot sauce, such as Tabasco

 

Place the fish in a medium-sized dish. Whisk together the oil, lime juice, ancho chili powder, jalapeno and cilantro and pour over the fish. Let marinate 20 minutes while you prepare the fire. The coals or grill should be at medium-high heat. Make sure the grill is well coated with  cooking oil or non-stick spray. (I like to use a fish grilling basket that makes flipping the fillets a snap.)

Remove the fish from the marinade and place on the hot grill, flesh side down. Grill the fish for 5 minutes on the first side and then flip and cook for 3-4 minutes depending on the thickness of the fish. Fish should be flaky but not dry.  Remove filets and place on a board and chop with a cleaver or large knife, into bite-sized chunks.  Place the fish in a warm bowl and cover.  Grill the tortillas just long enough to warm through.   If you cook them too long, they will lose their flexibility and wrapping the tortillas around the filling will be difficult. Divide the fish among the tortillas and let everyone select their own combination of garnishes and salsa. Use recipes below for salsas or choose a ready-made selection from your local grocery or fresh market.  Makes 6-8 tacos.

 

 

Fresh Fruit Salsa

 

1 ½      cups                 fresh fruit: mangoes, peaches or pineapple, peeled and diced small

½         cup                  yellow onions, chopped

2                                  garlic cloves, minced

1          small                jalapeño pepper, stems and seeds removed, minced

¼         cup                  fresh cilantro, chopped

1                                  lime, juiced

Salt to taste

 

In a glass or non-reactive bowl, toss together ingredients and let the flavors blend for an hour before serving. 

Makes 2  cups of salsa.

 

Salsa Fresca

2          large               ripe fresh tomatoes, chopped

1          small               onion, coarsely chopped

2                                garlic cloves, finely chopped

2          tablespoons     white vinegar

2          tablespoon       lime juice

1                                 serrano chile, chopped, stems and seeds removed

1          tablespoon       jalapeno, sliced, stems and seeds removed 

1          tablespoon       fresh oregano, minced

¼         cup                  chopped fresh cilantro leaves

Salt and pepper

 

In a glass or non-reactive bowl, toss together ingredients and let the flavors blend for an hour before serving. 

Makes 2 cups of salsa.