Fiesty Fish Tacos

By May 23, 2012Recipes

If there was one dish I can say I’m obsessed with and can eat every day, it would be fish tacos. I am always on the hunt for the best ones that also adhere to my healthy guidelines, which in  this case are:

– Grilled fish, never fried
– Fish has to be wild-caught, like a halibut, mahi mahi, snapper, tuna, or striped bass. NEVER tilapia which is almost always farm raised.
– Tortilla must be corn because I don’t do gluten anymore, therefore, flour tortillas are out. They also don’t get mushy like a flour tortilla can.
– No flavor, no good. Tacos have to have a kick!

I have found delicious fish tacos in LA at Frida’s at the Brentwood Country Mart, and when I’m in NYC, at Mercadito Grove and La Esquina . So, if you know of any that I am missing here on the west side of LA, please leave a comment and let me know where they are.

In the meantime, here is a great and easy recipe for healthy fish tacos for you to enjoy over the Memorial Day weekend.
– 1/2 cup plain Greek yogurt (I’ve substituted this instead of sour cream, crema or mayonnaise) However, you can also use Nayonnaise (a vegan mayo substitute)
– 3 limes
– 1 tbsp finely chopped chipotle pepper in adobo sauce
– 1 lb mahi-mahi, halibut, snapper or fresh tuna
 – 1/2 tbsp chili powder (preferably ancho chili powder)
– Salt and pepper
– 8 soft corn tortillas
 – 1 cup finely shredded cabbage
– 1 avocado, peeled, pitted, and thinly sliced
– hot sauce (my favorite is Chalula)

1. Clean and oil a grill or grill pan thoroughly and preheat it on medium high.
2. Mix together the yogurt of Nayo with the juice of one lime, the chipotle pepper, and a handful of chopped fresh cilantro. Set aside.
3. Drizzle a light coating of oil over the fish, and rub on the chili powder and a pinch of salt and pepper. Place the fish on the grill and cook for 4 minutes, flip it and cook for 4 more. Remove. Before turning off the grill, warm the tortillas directly on the surface for 1 to 2 minutes.
4. Divide the fish evenly among the tortillas, add some cabbage, spoon on the sauce, and top with avocado slices and fresh cilantro. Serve with a wedge of lime and dig in! Makes 8 delicious tacos.

Leave a Reply