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I love tacos. I love fish. There you have it. Enjoy!
1 lb. fresh, mild white (firm) fish (snapper, halibut, dolphin, etc.)
1 dozen small corn tortillas
1 cup cabbage, shredded (green, purple or combo)
1 bunch radishes, sliced
1/4 cup cilantro, chopped
limes, preferably key or Mexican
sea salt
your favorite bottled hot sauce and/or salsas
Prepare a medium-hot grill (coals, electric or gas grill, not a "flat grill" or griddle). Cut fish
into chunks that will be easy to handle with spatula. Marinade fish briefly in lime juice and a little sea salt.
Pam or otherwise lightly oil the grill. Grill fish, turning once; do not overcook. When done, set fish aside in
warm oven while you flip-flop tortillas on grill until hot. Make tacos by breaking up fish and placing in hot tortilla,
garnished with the fresh veggies, lime squeeze, and sea salt. This recipe serves 2, and looks great when served
in one of our bread trays.
Variation: Use catfish that has marinated in a sauce
made from roasted tomatoes or tomatillos. Puree all the ingredients in a blender or food processor, then marinade
fish for an hour or so. Also, marinating the cabbage and radishes in vinegar, olive oil, oregano, and red pepper
flakes is pretty tasty too.
Variation 2: I love fried fish, although my arteries don't, but if you prefer your fish tacos with fried fish,
then try this. Prepare the fish chunks by first dipping them in raw eggs, then shaking them up in a paper bag with
flour, salt and pepper. Put enough oil to cover the fish chunks in a skillet, and fry them up. They should start
to "float", at least a little bit, when done. Place in a paper towel lined plate to soak up any excess
oil, then follow the directions above regarding the tortillas, vegetables, salsas, etc.
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