I was lucky enough to enjoy this grilled fish taco recipe at last night’s Taco y Taco cooking class at our culinary school, La Cocina Que Canta. The combination of the grilled fish tacos and pineapple salsa fresca was out of this world! We had a great time cooking this delicious taco and were rewarded with a dinner and a dessert to die for …what more can you ask for? A recipe for the Gluten Free Coconut Almond Cookies we made will be coming to the blog soon as well. For the time being, enjoy this wonderful recipe which is reminiscent of our home here in Baja California.
Grilled Fish Tacos Recipe
- 1 ½ pounds sustainable fish
- ½ small white onion, cut into small dice
- 4 cloves garlic, peeled and cut into small dice
- 1 Serrano chile, stemmed and cut into small dice
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 1 tablespoon achiote (or annatto) paste
- 1 teaspoon cumin
- 2 or more teaspoons white vinegar
- 2 or more tablespoons fresh-squeezed lime juice
- 12 corn tortillas
- ¼ cup fresh squeezed orange juice
- Make the adobo paste: chop enough of the onion to make 2 tablespoons and place it in a molcajete or food processor with the garlic and Serrano chile. Sprinkle with salt and grind to a very smooth paste. Mix in the olive oil, achiote (or annatto) paste, and cumin. Add 2 teaspoons of vinegar and 2 tablespoons of lime juice add the orange juice, the paste has to be pourable.
- Cut the fish into several large pieces and coat them thickly on all sides with the adobo. Wrap and chill for a least 1 hour
- Heat the grill or grill pan to medium–hot. Place the fish in a grill basket and press on it. Turn the fish over and repeat on the other side. Grill the fish without moving it until it is well cooked on one side, then turn it carefully, trying to keep as much of the spice paste on the fish as possible. If the fish is very thick, you may need to finish cooking it in a 350° degree oven. Transfer the cooked fish to a warmed serving platter.
- To make each taco, spoon a little avocado cilantro sauce onto a tortilla. Break up the fish and put some on the sauce. Top with a squeeze of lime, a small amount of Pineapple Salsa Fresca, and some shredded cabbage.
- Warm tortillas on a flat grill and keep warm in a clean napkin in a tortilla warm (or hold wrapped in foil in a warm oven).
- Place a portion of fish in each warmed tortilla.
Pineapple Salsa Fresca Recipe
This non-traditional salsa is great on grilled fish or as a dressing on a mixed green salad, tostaditas, or Shrimp Enchiladas with Picante Sauce.
Makes 2 cups
- ½ small diced red onion
- 3 Roma tomatoes, seeded and cut into ¼-inch dice
- ¼ cilantro leaves, chopped
- 1 jalapeno or Serrano chile
- 1 teaspoon sea salt
- 4 tablespoons fresh lime juice (about 2 limes), or to taste
- 3 pineapple, peeled, seeded, and cut into ½ -inch dice
- Combine all the ingredients in a serving bowl, stirring the pineapple in last.
VARIATION: You could use strawberries, mango, or any tropical fruit in season.
Avocado Cilantro Sauce
Makes ½ cup
- ¼ ripe avocado, peeled
- Pinch of kosher salt
- A few drops of freshly squeezed lime juice
- 1-2 tablespoons water or milk
- 2 cilantro sprigs, stemmed and chopped (optional)
- Place the avocado, salt and lime juice in a blender or small food processor . Add 1 tablespoon of water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream.
- Add the cilantro and pulse again just to blend. Taste for seasoning.