ISO: Your best fish taco recipe

[honeygirl1971]

I am going to take a break from Nigella this weekend and make Mexican food, I think. I was going to make enchiladas, but now I'm thinking fish tacos would be good. I did several searches on the BB, but I actually found very few recipes and reviews. In addition, most of the reviews of CL recipes were lukewarm, and I'd love to find a really great fish taco recipe. Can anyone help me? I don't have a grill, so if the recipe calls for grilling the fish, I'm going to need tips on how to do it on the stove (I do have a grill pan).
TIA! :D

[Kayaksoup]

There was a fish taco recipe in a recent edition of BA. I haven't tried it, but I usually really enjoy their recipes.

[honeygirl1971]

Do you know which issue? I subscribe...I did a search on epicurious and did find one possibility from the August 2003 Gourmet (which I have too--somehow missed the recipe), which I have pasted below. Anyone have any opinions on this?

CHILE-CRUSTED TUNA TACOS
Active time: 1 hr Start to finish: 1 hr
1 cup fresh orange juice
1 tablespoon minced canned chipotles in adobo (including sauce)
1 tablespoon distilled white vinegar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
2 tablespoons olive oil
4 (9- to 10-inch) flour tortillas
1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1 firm-ripe California avocado
1 cup loosely packed arugula, coarse stems discarded
Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.
Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.
Cooks' note:
•• If you aren't able to grill outdoors, tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
Makes 4 servings.

[Kayaksoup]

It was in the Mexico issue. Let me go look.....
Page 154, May 2003.
Its a special collectors edition, appparently:confused:

[Grace]

Here is a link to a thread where I reveiwed my favorite fish tacos. They're fabulous. The recipe came from Cuisine at Home.

http://community.cookinglight.com/showthread.php?s=&threadid=44139&highlight=fish

[Terrytx]

How in the world did I miss this great sounding recipe? It will go on next weeks menu!

[Linda in MO]

Rachael Ray made these yesterday...

* Exported from MasterCook *

Halibut Fish Tacos with Guacamole Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pieces fresh halibut -- steak or filets, 6
to 8 ounces each
Extra-virgin olive oil -- for drizzling
Salt and pepper
1 lime -- juiced
3 small to medium ripe Haas avocados -- pitted and scooped from skins with a large spoon
1 lemon -- juiced
1/2 teaspoon cayenne pepper -- eyeball it
1 cup plain yogurt
1 teaspoon coarse salt -- eyeball it
2 plum tomatoes -- seeded and chopped
2 scallions -- thinly sliced on an
angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill.

Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.

While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.

When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

[sfarler]

I saw the Rachael Ray show yesterday also and thought the fish tacos looked very good. I just printed off her recipe too.

[sbkclub]

The Fish Tacos using tilapia from Grace's list are fantastic and very easy to make. I have to admit I am almost addicted to them.

[Linda in MO]

Originally posted by sfarler
I saw the Rachael Ray show yesterday also and thought the fish tacos looked very good. I just printed off her recipe too.

The recipe above says to add tomato and green onion to the guacamole sauce but I don't remember seeing her do that. I was doing other things while the show was on, but i thought her sauce was smooth. Did I just miss seeing her add the tomato and green onion?

[honeygirl1971]

Thanks Grace and Linda for the recipes. Now I'm going to have to decide which I should make! Kayaksoup, I actually did see that recipe in the special issue (I had forgotten! :o ), but I didn't really want to deep fry the fish, and it didn't sound that special. For some reason, even though I love Mexican food, that special edition BA just didn't thrill me. I still haven't made anything from it. Thanks for giving me the info, though. :)

[honeygirl1971]

Well, I was going to make Grace's fish tacos, but on Friday it was really hot and humid here and I didn't want to use the oven, so I decided to make the recipe from Gourmet (the one I posted) instead. It was good!! The flavors went really well together, and the combination really wasn't odd (I had thought arugula, jicama, etc. might be a little strange) at all. DBF and I both loved the tacos! I made a simple black bean and corn salad (from Gourmet also) to serve on the side, and we drank Ruby Grapefruit Margaritas (from Sunset--good but too strong; they needed some modifications) along with it all! Yum! :)