It also scales up easily, and you can lay everything out on the table and let everyone help themselves. But this is fantastic food for a barbecue with friends! It cooks so quickly so it doesn’t take you away from your guests and you can throw the tortillas onto the BBQ to warm up. I typically cook Fish Tacos on the stove for midweek meals. Pickle the cabbage – 20 minutes to become floppy (same as the fish marinating time, nice and convenient!) Quick taco sauce – sour cream and sriracha. I think I’ve pretty much talked through the making part, but here’s a visual anyway!Ģ0 minute fish marinade – no longer, because otherwise the lime juice in the marinade will “cook” the fish Here’s what you need for the pickled cabbage:ĭon’t restrict yourself to using this pickled cabbage just for Fish Tacos! It will go with any type of tacos – chicken, old school beef tacos, shredded beef, beef barbacoa, or pork carnitas. Pickling it makes the cabbage floppy so it kind of melds together better with the fish (raw cabbage would be too pokey and crunchy for tender fish), and the slight tang is a classic pairing with seafood. I serve these tacos with a quick pickled cabbage. Very delicate fish – like dover sole and flounder Really lean fish – like swordfish, tuna and kingfish Transfer salmon to plate and serve with remaining Sauce. Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F (medium rare) or 55C/130F (medium). Brush the flesh with Sauce, then close BBQ lid. Other common fish that are ideal include: tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish. Cook for 3 minutes or until golden, then use tongs to carefully turn.
They have “meaty” flesh which I particularly enjoy in tacos. My favourites are snapper and barramundi. Lime wedges and coriander/cilantro leaves.Īny firm white fish fillets will work fine here, especially if they are fleshy. “Pink Taco Sauce” – 2 ingredient, mildly spicy sour cream or yogurt sauce, goes very well with the fish Will you LOOK AT THAT!!! Tender and juicy on the inside, deep golden brown on the outside, flavoured all the way through with just a quick 20 minute marinade!! You just know by looking at it that it’s gonna be good, right?! What I like to do is load the fish with flavour with a chipotle lime marinade. Well, at least, what I think is the BEST Fish Taco recipe. Went to Mexico, tasted the real deal, then used that as my benchmark to make my own.Īnd now I’ve got The Fish Taco recipe. They have always been one of my favourite foods, ever since the first time I tried them.Īnd I’m thankful I didn’t give up. You just need a really great marinade! A seriously delicious way to serve up white fish fillets, this recipe can be cooked on the BBQ or stove. Either way, they’re healthy, fresh and bursting with serious taco goodness!Ī bad fish taco is worse than a bad chicken taco.Īnd while most people would be turned off after multiple dismal experiences, I persevered, believing there to be better. plan to make it again for a dinner party.You don’t need to deep fry to make terrific Fish Tacos. I'll post my comments after I make it next week. Mostly I have been smoking the blues, but this recipe looks just yummy. I have been looking for an appealing way to prepare the mackeral I catch to use as bait and the oily bluefish I catch incidently while fishing for striped bass.
Any recipe that can win over a 5 and an 8 year old with an oily fish like mackerel is a winner in my book. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. I made this with frozen whole mackerel from the local grocery store and had use a chardonnay in lieu of the sake (no dry white on hand). Pat fish fillet dry and season with salt and pepper on both sides. Very easy to prepare and my kids loved it. It was alright, but don't think we will make it again.įound it to be way too sweet, even though
Next time we will add a bit more citrus just before cooking. We made it with fresh Spanish mackerel and loved it.
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