Talapia Tacos and Sweet Red Corn
Jul. 27th, 2009 11:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pjthompsonI made the best fish tacos on Saturday--omg, Oh. My. God. to die for. I also picked up some ears of sweet red corn. So sweet and delicious! Heaven. The recipe (from Bon Appétit, but really not as irritating as those recipes sometimes get) for the fish tacos is behind the cut. I used talapia. Although the ingredient list is a little long, most of it gets thrown together in a marinade, so it's really not that time consuming. I eschewed the cabbage—that's traditional, but cabbage and I don't get along.
Confession: I used green taco sauce because I didn't feel like going to the market and getting salsa verde or making my own. Yes, I guess that means I'm a barbarian.
Other confession: I used the electric counter top grill instead of the barbecue because I didn't feel like dealing with briquettes. See above about barbarism.
Yet another confession: I didn't grill the tortillas. I used an old trick I picked up from Rick Bayless's book, Mexico One Plate at a Time. Get a dishtowel and wet it thoroughly, wrap the corn tortillas inside, then nuke them in the microwave for 1-2 minutes (depending on how hot you like them) and they come out all soft and warm and nummy. If you take them straight out of the freezer, you might have to go as much as 3 minutes.
Yum. There was much snarfing heard in the land.
Ingredients
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
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges
Preparation
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. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
Brush grill grate with oil; 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 lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
Confession: I used green taco sauce because I didn't feel like going to the market and getting salsa verde or making my own. Yes, I guess that means I'm a barbarian.
Other confession: I used the electric counter top grill instead of the barbecue because I didn't feel like dealing with briquettes. See above about barbarism.
Yet another confession: I didn't grill the tortillas. I used an old trick I picked up from Rick Bayless's book, Mexico One Plate at a Time. Get a dishtowel and wet it thoroughly, wrap the corn tortillas inside, then nuke them in the microwave for 1-2 minutes (depending on how hot you like them) and they come out all soft and warm and nummy. If you take them straight out of the freezer, you might have to go as much as 3 minutes.
Yum. There was much snarfing heard in the land.
Ingredients
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
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges
Preparation
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. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
Brush grill grate with oil; 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 lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
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Date: 2009-07-27 07:10 pm (UTC)no subject
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Date: 2009-07-28 04:50 pm (UTC)