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At the risk of being ridiculed by those in the know, I will call these “somewhat authentic.” Or, you might think of them as “Authentic Gringo Fish Tacos.” I was going to use that for the post/recipe title, but I had second thoughts.
Shoot, call me and the recipe whatever you want. Let’s get cookin’!
Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.
If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.
Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.
Put the fish in a gallon zip-top bag and add the marindade.
Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.
Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.
Mash the avocado on a cutting board with the side of your knife.
Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.
Tip: The marinade and/or avocado cream can be made up to a day in advance.
Start your grill and prepare for direct cooking over a hot fire (450-500º).
Remove the fish from the marinade and drain well.
Pat each filet dry with a paper towel.
Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.
Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.
Put the fish on the grill and cook for three minutes.
Flip the fish over and cook for another minute.
Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.
Quickly warm each tortilla on the grill.
To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.
Or, serve it family-style so that everyone can build their own.
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!