These tacos remind me of a trip I took to Mexico to visit some dear friends. We bought the fish from fishermen who had just landed their boats on the beach and stopped at 3 stores in our search for ripe tomatoes and other ingredients for these tacos. And then of course, a last stop at the tortilleria for fresh corn tortillas. More work than the one stop at the grocery store this version took, but the experience was worth it. And the sunset we watched with margaritas in our hands as the fish grilled for the tacos can’t be replaced. At least I can bring back the memories, if not the warm night with these tacos. This is a nice light version of fish tacos. Lots of fresh ingredients make this a delicious and fairly quick dinner. Many recipes coat and fry the fish, but I lightly coat with lime juice and olive oil and then roast in the oven to keep this low in fat. There’s a lot of flexibility in this recipe depending on your desire for spice, so you’ll see options listed here. And I recommend margaritas, lots of them, and a sunset, if possible.
1 lb snapper or other white fish
1-2 tbsp olive oil
Pico de gallo
2 1/2 limes
2 Roma tomatoes, diced
1/4 medium red onion, diced
small jalapeno pepper
3-4 tbsp cilantro, chopped
1 tsp salt
1/2 cup mayonnaise
1-2 chipotle chiles (canned in adobe sauce)
1 cup sliced fresh red or napa cabbage
-Make pico de gallo: combine chopped onion, tomatoes and cilantro. If you want it hot, chop the jalapeno, leaving in the seeds and the membranes. For a less hot version, remove the seeds and membranes and chop just the skin. (Be sure to protect yourself as you handle the chile-coat fingers with oil first or rub with lime or lemon juice when done handling) Add the chile, the juice of 1 lime and 1 tsp salt to the tomato mix and combine. Taste and adjust seasoning. Set aside for at least 10 minutes while you prepare the rest of the meal to let the flavors mingle.
-Make the chipotle mayo: put the mayonnaise, the chipotle(s) (1 for milder sauce, 2 for more heat) and the juice of 1/2 a lime in a small food processor and combine. Taste and adjust seasoning.
-Add 1/2 tsp salt to the sliced cabbage.
-Preheat oven to 400 degrees. Put fish in a foil lined baking dish and drizzle olive oil over the top. Squeeze the juice of 1 lime over the fish and sprinkle 1 tsp salt and 1/2 tsp pepper over all. Put in oven and bake for 8 minutes. Check for doneness, fish should be opaque and flake when done.
-Warm tortillas by heating each briefly in a pan and wrap with a damp towel or if you eat tortillas a lot, you can get a tortilla heater like the one in the picture. With this, you wrap the tortillas in a damp towel and heat for a minute or so in the microwave.
-Make tacos by putting a piece of fish on a tortilla and topping with a spoonful of chipotle mayo, pico de gallo and cabbage. Roll or fold and enjoy.