This recipe takes pieces from the multiple variations I've had over the years. I think my favorite part is simply the freshness in taste. The brightness of the cilantro and lime is nicely balanced with the spice of the fish and smokiness of the sauce. This is a great alternative to the traditional burger and brat summer cookout, especially if you're looking for a lighter option. Don't get me wrong, I love burgers and brats...I'm just trying to help you out with some new ideas.
- 1 pound firm white fish (I used tilapia, which was about 4 filets)
- 2 tablespoons canola oil
- juice from 1 lime
- 1.5 tablespoons chili powder
- 1 tablespoon ground black pepper
- pinch salt
- tortillas (I prefer corn)
- shredded cabbage (red or green)
- chopped white onion
- chopped tomato
Roasted Pepper Sauce
- 1 red bell pepper
- 1 poblano pepper
- 2 jalapeño peppers
- canola oil (very small amount for roasting)
- 1-2 teaspoons cider vinegar
- 1-2 tablespoons olive oil
- salt & pepper to taste
Let's go ahead and start with the sauce since that can sit while you are dealing with the fish. Roasting peppers can be done multiple ways. I used the broiler in my oven this time around, but also really like using an outdoor grill when available. Split the peppers in half, and remove the seeds and ribs. This process actually makes dealing with the peppers after cooking much easier. Lightly coat the peppers with canola oil. The best way to do this is with a reusable pump oil mister. If you can't get your hands on one of these, then simply apply a light coating with a brush or your hands.
Add the peppers to a blender with the vinegar and a pinch of salt. Stream in the olive oil as you blend, and continue until you reach your desired consistency. You could lighten this up a bit more by using vegetable stock or even water instead of olive oil. However, I like the added richness. Taste, and add more seasoning until it's to your liking.
Onward to the fish. Mix together the canola oil, lime juice, chili powder, black pepper, and a pinch of salt. Place the fish in the mixture, and allow to marinate. The fish is pretty thin and delicate, so I generally don't let it go past 30 minutes to an hour. The flavors are strong enough to make their presence known.
Cook over a medium to medium-high heat for about 2-3 minutes per side. I actually like using a pan vs the grill here in order to get a crust all over the fish. Once cooked, flake up the fish and assemble your tacos. Use whatever toppings are calling to you, but the above recommendations won't do you wrong. Not digging the tortillas? No problem, grab some nice leaf lettuce and enjoy..
Dinner is served. You're welcome.