Last night, my friends Jen and Sam came to the new pad for some eats. On the menu: grilled fish tacos.
The dinner components came together randomly. On Friday, a friend gave me a package of tortillas she’d bought at Costco. Today, while at the farmers’ market with Haithem, Eric, and their friend Shauna, I decided to buy some fresh halibut. Haithem also treated me to Phil & Sebastian coffee and a fantastic piece of Manchego cheese from the Sylvan Star Cheese stand. Mmmm. Cheese.
But I digress.
While at the market, Haithem and Eric helped me figure out: tortillas + fresh halibut = tasty fish tacos.
When I got home, I flipped through a few cookbooks to find a good recipe. America’s Test Kitchen: Light and Healthy 2010 Edition came through. I like the book’s concept — the chefs take their favourite recipes from the year and modify them so they’re healthier. Here’s how this one goes:
Grilled Fish Tacos
- 1/2 small head green cabbage (about 8 ounces), cored and shredded (about 4 cups) *I was lazy and bought the packaged, pre-shredded stuff. Check.*
- 5 tbsp chopped fresh cilantro
- 3 scallions, sliced thin
- 2 tbsp cider vinegar
- 1 tbsp canola oil
- 3/4 cup light mayonnaise
- 1 tbsp fresh lime juice
- 2 tsp minced canned chipotle chiles in adobo sauce *I couldn’t find these and used green chiles instead. Next time, I’ll head to the Tres Marias market in Marda Loop to find chipotle chiles, as per Sam’s suggestion.*
- 1 garlic clove, minced
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 4 (6-ounce) skinless mahi-mahi fillets, about 1 inch thick *The recipe says other fish, such as halibut or swordfish, also works well.*
- 12 (6-inch) corn tortillas, warmed *Again, lazy. Mine were not warmed.*
Toss the cabbage, 1/4 cup of the cilantro, scallions, vinegar, 1 tsp of the oil and 1/4 tsp salt together in a medium bowl, and set aside for serving. In a separate bowl, combine the mayonnaise, remaining 1 tbsp cilantro, lime juice, chipotles and garlic. Season with salt and pepper to taste.
Combine the chili powder, coriander, cumin, 1/8 tsp salt and 1/8 tsp pepper in a small bowl. Pat the fish fillets dry with paper towels, brush with the remaining 2 tsp oil and then rub evenly with the spice mixture. *The recipe recommends grilling, but I baked my fillets at 350F for about 20 minutes, until flaky.*
Cut each fillet into 3 equal pieces. Smear 1 tbsp of the mayonnaise mixture on each warm tortilla, top with the cabbage salad and a piece of fish. Serve with lime wedges.
Jen and Sam gave the recipe two big thumbs up, enough to want to buy the cookbook themselves. I loved the tacos, as well, but am determined to make them again with chipotle chiles. (I’m currently addicted to anything chipotle, especially the chipotle chicken wrap at 1410 World Bier Haus. I consume that thing way too often.) Sam and Jen, you have to come back for a re-do sometime soon.
On a sidenote, check out the adorable housewarming gift Sam brought over — a girly apron. Perfect to wear while whipping up a batch of my milk chocolate chip cookies for Santa.