In Charleston, we know what it means to have good eatin’ and we want to make sure you get the most out of your fishing trip. Who doesn’t love fish tacos? I sure love them. Especially with a bit of cabbage and fries, it’s the perfect meal after a long day of hard work. Williams-Sonoma agrees and has shared their recipe for fish tacos. Let us know what you think and share your masterpieces with us on Facebook/Twitter/Instagram!
Ingredients:
- 1 ripe avocado
- 1 cup crema or plain low-fat or nonfat yogurt
- 2 tsp. plus 2 Tbs. fresh lime juice
- 1 1/4 tsp. ground cumin
- 1/2 tsp. salt, plus more, to taste
- 2 cups shredded savoy cabbage or green leaf lettuce
- 1/2 cup diced English cucumber
- 1/2 cup diced red bell pepper
- 1 1/2 Tbs. extra-virgin olive oil
- 1 serrano chili, seeded and minced
- 3 Tbs. chopped fresh cilantro
- 2 Tbs. minced onion
- 1 lb. halibut or other firm-fleshed white fish fillet, skin removed
- Freshly ground pepper, to taste
- 8 corn tortillas
Directions:
Halve and pit the avocado and scoop the flesh into a food processor. Add the crema, the 2 tsp. lime juice, 3/4 tsp. of the cumin and 1/4 tsp. of the salt. Blend just until smooth. Transfer the crema to a bowl, cover and refrigerate for up to 2 days.
In a large bowl, combine the cabbage, cucumber, bell pepper, the 2 Tbs. lime juice, 1 Tbs. of the olive oil, the chili, cilantro, onion, the remaining 1/2 tsp. cumin and the remaining 1/4 tsp. salt. Stir to mix well. Cover the slaw and refrigerate for 1 to 6 hours.
Prepare a hot fire in a grill and oil the grill rack.
Place the fish on a plate and coat lightly with the remaining 1/2 Tbs. olive oil. Season lightly on both sides with salt and pepper. Grill the fish, carefully turning it over once with a wide spatula, until opaque in the center, 6 to 8 minutes total. Transfer the fish to a platter, break into 8 pieces and cover loosely with aluminum foil. Wrap the tortillas in foil and warm on the grill, about 5 minutes.
To assemble the tacos, place 2 tortillas on a plate and top each with a piece of fish. Stir the cabbage slaw well and top each piece of fish with about 1/4 cup slaw and 2 Tbs. crema. Repeat to assemble the remaining tacos. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).
