Serves 4
Fish tacos have become all the rage in recent years and are a specialty of the Pacific Coast of Southern California and Mexico. This is a simple recipe in which all of the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon. Crema is a Mexican sour cream available in both Hispanic and many supermarkets.
1/4 cup olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
4 4-ounce filets fresh salmon
Kosher salt and freshly ground black pepper
8 6-inch flour or corn tortillas
Cabbage slaw (recipe follows)
Citrus salsa (recipe follows)
Cilantro Cream (recipe follows)
Prepare a charcoal fire or preheat a stovetop grill. In a small bowl, combine the olive oil, chile powder and lime juice. Brush liberally on the fillets and season generously with salt and pepper. Grill the fish until it is just done. To serve, place two tortillas stacked on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a tablespoon or so of the cilantro crema . Fold over and eat with gusto!
Cabbage Slaw:
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Combine all ingredients but the salt and pepper in a bowl. Gently toss and then season to taste with salt and pepper. This may be prepared an hour in advance and kept covered and refrigerated.
Citrus Salsa:
3 large navel oranges, peeled and segmented
2 large limes, peeled and segmented and membrane removed
1 teaspoon chopped fresh cilantro
1 teaspoon seeded and minced serrano chile
2 teaspoons seasoned rice wine vinegar
2 teaspoons olive oil
Kosher salt and freshly ground pepper
Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to combine. Season with salt and pepper.
Cilantro Crema:
1/2 cup Mexican Crema or sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallions, green part only
1 teaspoon seeded and minced serrano chile
Kosher salt and freshly ground black pepper
Combine all the ingredients and season to taste with salt and pepper. This may be prepared a day in advance covered and refrigerated. Note: Crema should be consistency of pancake batter. If too thick thin with a little buttermilk or milk.