To celebrate Memorial Day weekend and the unofficial kick-off to summer, and to tip my hat to the end of National Barbecue Month, I thought I’d quickly share one of my favorite tastes of summer: Fish Tacos!
Having spent a fair amount of time in California, and being a connoisseur of fine street foods from across the globe, I’ve tasted a wide range of fish tacos in my day. And while I’ve never had a bad one, I have lifted a few things from
some of my favorite various takes through the years. I like this recipe for a variety of reasons, particularly since the fish is grilled and not fried, and its quick and easy to throw on the grill.
Here goes:
Tilapia or other whitefish fillets (quantity based on who’s eating)
Burrito-size tortillas
Cabbage, sliced
Mango Salsa (The fresher the better, pineapple salsa also works quite nicely)
Fresh lime wedges
Fresh cilantro
Tobasco or preferred hot sauce to taste
Take a sheet of aluminum foil and roll up the edges about an inch to prevent any juices from spilling off the sheet. Lightly oil the sheet with olive oil, and place the fillets directly on the foil. Squeeze fresh limejuice over the fillets, and place on top rack of covered grill. Cook for about 5 minutes until fish is cooked, but still moist.
Place one fillet (two if small) directly on tortilla. Throw some sliced cabbage on top of fish along with a few healthy spoonfuls of the salsa. Squeeze another fresh lime wedge over top, sprinkle on some fresh cilantro, and you are good to go.
Serve up with a nice cold IPA (Victory HopDevil or Anderson Valley IPA are my favorites), kick back and enjoy!
Happy Summer everyone!
Having spent a fair amount of time in California, and being a connoisseur of fine street foods from across the globe, I’ve tasted a wide range of fish tacos in my day. And while I’ve never had a bad one, I have lifted a few things from
some of my favorite various takes through the years. I like this recipe for a variety of reasons, particularly since the fish is grilled and not fried, and its quick and easy to throw on the grill.
Here goes:
Tilapia or other whitefish fillets (quantity based on who’s eating)
Burrito-size tortillas
Cabbage, sliced
Mango Salsa (The fresher the better, pineapple salsa also works quite nicely)
Fresh lime wedges
Fresh cilantro
Tobasco or preferred hot sauce to taste
Take a sheet of aluminum foil and roll up the edges about an inch to prevent any juices from spilling off the sheet. Lightly oil the sheet with olive oil, and place the fillets directly on the foil. Squeeze fresh limejuice over the fillets, and place on top rack of covered grill. Cook for about 5 minutes until fish is cooked, but still moist.
Place one fillet (two if small) directly on tortilla. Throw some sliced cabbage on top of fish along with a few healthy spoonfuls of the salsa. Squeeze another fresh lime wedge over top, sprinkle on some fresh cilantro, and you are good to go.
Serve up with a nice cold IPA (Victory HopDevil or Anderson Valley IPA are my favorites), kick back and enjoy!
Happy Summer everyone!
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