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I am still savouring the most delicious dinner and thought I’d share it for anyone looking for a light, refreshing, and flavourful summer meal . . . Grilled Fish Tacos! Delicious!
As usual, I was at a loss for what to make for dinner tonight. I had both kids with me all day and wasn’t inclined to drag them to the market; the local grocery store would have to suffice. I had a craving for something with loads of flavor, but didn’t want it to be heavy or require using the oven or stove. I found the following recipe on one of my favorite sites, www.finecooking.com, and both my husband and I enjoyed it! We used prawns and snapper – edit the portions accordingly and enjoy!
Grilled Fish Tacos by Fred Thompson.
Serves six to eight. Yields twelve tacos.
For the lime-cilantro sour cream sauce:
1 cup sour cream
1/2 cup mayonnaise
3 Tbs. minced fresh cilantro
Grated zest of 1 lime
1 Tbs. fresh lime juice
For the tacos:
2 tsp. ground ancho chile powder
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbs. olive oil
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage
2-1/2 cups shredded red cabbage
Pico de Gallo
4 limes, quartered
To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.
To make the tacos:
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.
Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.
In a large bowl, combine the green and red cabbage.
To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.
(From Book Barbecue Nation, pp. 223 June 1, 2009)
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