here is a grilled recipe Grilled Fish Tacos Ingredients: 3 lbs. boneless white fish fillets -like red snapper, shark or halibut 5 limes 1 cup mayonnaise pinch of sugar 12 corn tortillas olive (not virgin) oil Salt and freshly ground black pepper 3 cups shredded red cabbage 2 cups pico de gallo style salsa Steps: 1. Place the fish fillets in a large glass or stainless steel bowl. Cut 3 of the limes in half and squeeze their juice over the fish fillets. 2. Let the fish marinate in the refrigerator for an hour. Put the mayonnaise in a bowl and combine it with the juice from the remaining limes and a pinch of sugar. 3. Heat a charcoal or gas grill to high. 4. Wrap the stack of tortillas in foil and put in the oven at 250 degrees. 5. Remove the fish from the refrigerator and pat dry with paper towels. Season both sides of the fillets with salt and pepper. 6. Brush the grill liberally with olive oil and then put the fillets on. Grill the fillets until they flake easily or have almost no pink or gray flesh in the center. 7. Place the fillets on a cutting board and shred with two forks. Remove the tortillas from the oven. 8. Place two tortillas partially overlapping on a large plate. Place four heaping tablespoons of the shredded fish in the center of the tortillas. 9. Top the fish with some of the shredded cabbage, pico de gallo and the mayonnaise sauce. Serve with lime wedges on the side and cold Mexican beer. here is a different one Baja Fish Tacos Recipe Ingredients: 1 lime Juiced 1 pound fresh red snapper fillets, cut into 3 X 1 inch strips 1/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1 tablespoon chile powder 1 1/2 teaspoon crushed dried oregano leaves 1 teaspoon dried cumin powder 1/2 teaspoon salt Canola oil for frying 8 7" corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven 2 cups green cabbage, shredded Quartered limes Purchased or homemade salsa Sliced avocado ***Chipotle Cream*** 1/2 cup reduced-fat sour cream 2 chipotle chilies in adobo, minced 1/2 lime Juiced Dash of sugar Salt to taste Directions: Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve. To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table. Chipotle Cream Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)
First and foremost, if you live in Houston, go by Cabo's downtown and buy a bottle of their habenero sauce. I cannot emphasize that enough. If you don't, find their website and order it. It is imperitive to serving a good fish taco. Here's how to make the fish: Ingredients: 2 (8 ounce) snapper fillets 1 lemon, rind and juice 1 lime, rind and juice 2 tablespoons cajun seasoning Directions: Place fillets in a resealable bag with juice and rind of lemon and lime. Refrigerate for 30 minutes. Preheat grill. Remove fish from bag and season with cajun spices. Grill over a medium heat for 5 to 8 minutes, turning once. Remove from grill when done. The rest is easy. Get Corn tortillas and warm them gently in the oven at 200 while you're grilling the fish. Then you take two corn tortillas, doubly layered, and place a bed of shredded purple raw cabbage (washed, shredded and refridgerated beforehand). Then, after you place the fish on there, garnish with diced onions, cilantro, and the Cabo hot sauce. Your friends will think you're a God afterwards.
