If you raise children to have adventurous taste buds and you give them an appreciation for well-prepared food, most likely they will grow up to be good cooks. This little bit of parental advice may not hold true for everyone, but I’ve been rewarded in spades. All my children enjoy cooking good food as much as they enjoy eating good food. Not only do my children enjoy good food, they also share it. I’ve been the lucky recipient of some really wonderful meals prepared by them. A couple of weeks ago, my middle child and his wife treated me to delicious homemade fish tacos. Because they were so good, I had big-time cravings for them and had to make them for myself. These fish tacos are easy to prepare, moist, flavorful, and healthy. No batter or deep-frying involved. Fish Taco Fridays may become a regular occurrence in this household!
Grilled Fish Tacos
Adapted from a Bobby Flay recipe
1 pound white fish, such as mahi mahi, orata, tilapia, basa, etc.
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeño, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas*
Shredded white cabbage
Hot sauce, tomato salsa, or pico de gallo
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Queso Fresco, crumbled
1. Preheat grill to medium-high heat.
2. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish. Let marinade for 15 to 20 minutes.
3. Remove the fish from the marinade and place onto a hot grill. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes.
4. Place the tortillas on the grill for 20 seconds.
1. *I use corn tortillas instead of flour tortillas. I think they are a better choice for tacos and they are slightly healthier to eat.
2. If you don’t want to grill the tortillas, you can warm them up in a frying pan on your cooktop.
3. The Kachumbari Salad I prepared last week goes wonderfully with these fish tacos.