Fish tacos are a fairly new obsession for me and I just cannot get enough of them. A few years back I first tried them in a favorite restaurant we frequented and I was hooked (pun intended)! Anytime I see them on a menu I have to order them and I have several variations that I like to make at home. Bobby Flay has a recipe that is my absolute favorite and I promise I will get it posted soon!
I like to use Swordfish or Mahi Mahi for my fish tacos. They both have great flavor and have a firm texture which works well on the grill. Of course any white fish will work and if you are not a fan of fish, chicken can certainly be substituted. This recipe is fresh, light and so full of flavor it would be delicious with a cold Corona but I found that Vinho Verde from Portugal was the perfect beverage choice.
Pico De Gallo
4 Vine on Tomatoes, chopped and drained
1 small yellow onion, chopped
1 Poblano pepper, minced
4 cloves of garlic, minced and slightly sautéed (I do not prefer the bite of raw garlic)
1 small bunch fresh cilantro, chopped
1/2 fresh lime
1 tsp. lime zest
1 tsp. ground cumin
salt and pepper to taste
Combine all ingredients and let marinate at room temperature to meld flavors for up to an hour or more.
Chipotle Lime Crema
We like quite a bit of heat so I tend to add a bit more Chipotle in Adobo Sauce. If you are not familiar with it, it is has a lovely smoky flavor but it is also very hot and spicy if you add too many, so use in moderation if you prefer a medium or mild version. Also if using sour cream you can thin it a little with heavy cream or half & half to get that Mexican Crema effect.
1 cup Mexican Crema or Sour Cream
2 Chipotle Peppers in Adobo Sauce
2 Tbsp. lime zest
In a mini food processor combine all ingredients and pulse until smooth.
Grilled Fish Tacos
1 lb. Mahi Mahi or other white fish
2 Tbsp. canola or vegetable oil
1 tsp. each salt, pepper, cumin
1 avocado, sliced
red cabbage, shredded
Bibb lettuce, shredded
8 taco size flour tortillas, warmed
1 can black beans
6 oz. queso fresco, crumbled
Preheat grill to medium high. Lightly grease the grill with canola oil or grill spray to prevent sticking. Drizzle 2 Tbsp. canola oil and lime juice on fish then season with combined spices.
Place Mahi Mahi on grill and cook 3 minutes, then turn once and cook 2 minutes more. Remove from grill and let stand for 5 minutes. Flake fish with a fork, place in warmed tortillas, dress with chipotle crema, pico de gallo, shredded lettuce, cabbage and queso fresco.
Serve with warmed black beans topped with queso fresco.
NV Broadbent Vinho Verde White – Portugal
Grapes: 50% Loureiro, 40% Trajadura, & 10% Pedernã also known as Arinto.
Vinho Verde is not a grape variety, it is a DOC, (denominação de origem controlada is the system of protected designation of orgin for wines and other agricultural products from Portugal). Vinho Verde literally means “green wine,” but translates as “young wine”. It can be red, white or rosé and is usually consumed soon after bottling. The white wines are lemon or straw-colored. They are typically non-vintage and are light, fresh, low in alcohol and always show off a signature spritz or fizz. The aromatics are fruity and floral and the palate shows characteristics of bright citrus and tart apple. Vinho Verde pairs wonderfully with salads, fruits, light cheese and of course, fish tacos!