A couple of years ago, Gregory (my spouse) and I went to a conference in San Diego. Before the trip I “googled” some food sites and selected a few restaurants and special dishes to try. Our fondness for Mexican and Mexican inspired food blossomed during that visit, but the one thing on the list that we did not get to try was San Diego’s famous fish tacos. My guy is not too fond of fish, but does like salmon, so I made two versions: one using salmon and one using red snapper. You can also use cod or talapia, probably just about any fresh white fish would work. The tacos are served with a variety of toppings, this recipe uses a variation of Mexican cole slaw and a lovely lime and cilantro cream topping.
BC red snapper, seasoned.
I have included links to the original recipe that inspired this dish. Make the lime-cilantro crema at least an hour ahead to give the flavor time to meld while sitting covered in the fridge.
1/4 cup of light or olive oil mayonnaise
1/4 cup of sour cream or zero fat plain greek yoghurt
juice of half a lime
about 2 tbsp chopped fresh cilantro
(a bit of green onion or garlic can go in too, I was a bit lazy)
pinch of salt
Mexican cole slaw (with a bit of a cheat)
Package of cole slaw veggies
juice of one lime
1/2 red onion, finely chopped
1 jalepeno, seeded and finely chopped (skip this if you don’t like spice, keep the seeds if you do)
Juice of one or two limes (about 2 tbsp)
1 tbsp agave syrup (you can use honey if you prefer, and I suggest using a bit and then tasting you want it a bit sweet)
2 tsp chopped fresh cilantro
pinch of salt
Salmon, red snapper, talipia (or any nice solid white fish)
Olive or sunflower oil
A pinch each of cumin, ground coriander, ground chili powder, salt, black pepper mixed.
Brush stove top grill or bbq with some oil and brush a bit of oil on the fish fillets or slices. Coat the fish pieces with the dry spice mixture.
Cook for about 3-4 minutes until flesh is no longer translucent, turn and cook a few more minutes, you will want a bit of a char, but careful not to burn the fish (thinner fish will take less time, thicker fillets will take a bit longer)
Cut fish into bite size chunks or strips (your choice here, really)
Follow instructions on masa or buy premade, we just used a grocery store brand and heated the crisp shells in the oven for five minutes.
If you prefer soft tacos, use the appropriate shells, but still be sure to heat them on the hot grill for about one minute on each side.
Place cooked, blackened fish pieces in taco shells. Add about 1/4 cup of the slaw and top with the sauce. As with any tacos, you can also add some queso fresco, cheddar cheese, tomatoes, chopped avocado, green onions…