These fish tacos, served up with marinated cabbage, mango salsa and avocado crema were as good tasting as they are looking, BUT getting them to look pretty for the camera was a whole other ball game.
My first attempt to get the tortillas to hug the filling, by propping it up with sliced bananas, just didn’t work. Go figure.
And that scrawny taco you see there needed some heft, wouldn’t you say? So, we filled and filled those tacos, squeezed a couple of ’em together for some good ol’ tortilla hugs and added the bowl of salsa to bolster the other side.
Then there was some artificial photo light involved (a birthday gift!), a few white cardboard thingies to bounce light off of and some extra, freshly snipped cilantro was added. I actually had to thin out my crema with lemon juice just for this shot… for drizzling over the tacos.
But all of these shenanigans don’t mean a THING, unless these fish tacos were really worth their salt. And oh my, if there were ever fish tacos worth their salt, it was these babies.
The beautiful wild cod got to just rest in between layers of chopped onions, garlic and cilantro while bathing in the tangy juices of lime, lemon and orange.
After the cod had its good hour soak or so (flipping once in between), it was grilled to perfection…thanks to my hubby. Then the bling was added; mango salsa, lime marinated cabbage and avocado crema were all invited to this party.
And quite a party it was…perhaps because we started with a margarita?
Grilled Fish Tacos with Mango Salsa and Avocado Crema
Taken from Epicurious
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
Corn or flour tortillas
1/2 small head of red cabbage, cored, thinly sliced
Mango Salsa, S$C’s own recipe
2 mangoes, peeled and diced
1/2 of a red pepper, finely diced
juice of one lime
2 T. chopped cilantro
1/2-1 a jalapeno pepper, very finely diced (I didn’t use any, my family doesn’t love it spicy)
Avocado Crema, S&C’s own recipe
1 avocado, peeled and diced
1/4 c. nonfat Greek Yogurt or sour cream
2 T. lemon juice
2 t. diced roasted chili peppers (canned is fine)
salt and pepper to taste
For the Tacos: Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Refrigerate. Marinate sliced cabbage in the juice of one lime, salt and pepper it very lightly.
After 30 minutes, turn fish; cover and chill 30 minutes longer. While fish is chillin’ make the salsa and crema.
For the Salsa: Mix together the chopped mango, peppers, cilantro and jalapeno. Squeeze lime juice over the top, stir.
For the crema: In a blender or food processor, pulverize avocado. Add lemon juice, roasted chili peppers, salt and pepper. Turn on blender smooth and all ingredients are incorporated. Salt and pepper should be to taste.
To Grill the fish: Brush grill grate with oil or we prefer to use a little foil on the grill; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; place on platter. Serve with mango salsa and avocado crema, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro….and a margarita if you ask me.