One of my favorite places to eat in Greensboro is 1618 Seafood Grille. They almost always have fish tacos on their appetizer menu and it can easily be a meal in itself. I wanted to try my hand at making them and went to Cook’s Illustrated for a recipe that I knew I could rely on. If you follow their directions, I have never had a recipe fail.
The marinade really penetrates the fish making the tacos flavorful without being too spicy. You can make this as spicy as you want by the amount of jalapeño you add to the salsa. Grilling the pineapple with the fish gave it some pizazz. I added cheese, but next time I would leave it off, it didn’t add much.
So my first attempt at fish tacos was a big success. They are messy, but I’ve never had a fish taco that wasn’t. They might not compete with 1618’s but not bad for an amateur.Print
- Category: Entree
- 3 tablespoons olive oil
- 1 tablespoon ancho chili powder
- 2 teaspoons chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon coriander, ground
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup orange juice
- 6 tablespoons lime juice, 3 limes
- 2 pounds swordfish/mahi-mahi/tuna, 1 inch thick
- 1 pineapple, peeled, cored and cut into qaurters
- 1 jalapeno
- 18 6 inch corn tortillas
- 1 red bell pepper, cut inot 1/4 inch pieces
- 2 tablespoons fresh cillantro, minced
- lettuce and avocado
- Marinade: Heat 2 tablespoons of oil, chile powder and chipotle powder in an 8 inch skillet over medium heat, stirring constantly, until fragrant and some bubbles form, 2-3 minutes. Add oregano, coriander, garlic, and 1 teaspoon salt and cook about 30 seconds longer. Add tomato paste and mash into mixture until combined, about 20 seconds. Add orange juice and 2 tablespoons lime juice. Cook, stirring constantly, until thoroughly mixed and reduced slightly, about 2 minutes.
- Transfer to a large bowl and let cool 15 minutes.
- Cut fish into 1 inch strips and add to chile mixture, coating the fish. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Turn grill to high for about 15 minutes and turn down to medium high. Spray grill with cooking spray. Brush oil over pineapple strips and place on grill with fish and jalapeño sliced in half. Cover and cook for 3-5 minutes until it begins to brown. Then turn and cook for 3-5 more minutes until fish registers 140º.
- Transfer fish to a platter and cover with tin foil. Transfer pineapple and jalapeño to cutting board and when cool enough to touch, chop it small pieces.
- For salsa, add chopped red pepper, cilantro, pineapple and jalapeño and 4 tablespoons of lime juice. Season with salt.
- Heat tortillas on grill until brown spots appear and place in towel to stay warm. Assemble fish, lettuce, salsa and avocado on tortilla and serve warm.
- Cook’s Illustrated October 2014